Caviare -

Not a species, but a Russian term meaning "little salt," indicating high-grade roe preserved with minimal salt.

Produced from Siberian sturgeon; known for a "silky" taste and spicy finish. caviare

Partially cooked to increase shelf life, though this slightly alters the texture and lowers economic value. Culinary Traditions and Etiquette Not a species, but a Russian term meaning

: Strictly refers to the roe of wild sturgeon from the Caspian and Black Seas (Beluga, Ossetra, and Sevruga). Not a species

: In the late 19th century, "caviare" was used figuratively in French to describe the act of censoring text with black ink ( caviarder ). Varieties and Grades

Made from damaged or fragile eggs that are salted and pressed together.