Partially cooked to increase shelf life, though this slightly alters the texture and lowers economic value. Culinary Traditions and Etiquette
: Strictly refers to the roe of wild sturgeon from the Caspian and Black Seas (Beluga, Ossetra, and Sevruga). caviare
Produced from Siberian sturgeon; known for a "silky" taste and spicy finish. Partially cooked to increase shelf life, though this
: 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 Partially cooked to increase shelf life
Not a species, but a Russian term meaning "little salt," indicating high-grade roe preserved with minimal salt.
The value of caviare is largely determined by the species of fish and the processing method used. Characteristics