The rarest and most expensive; large, light-gray eggs with a buttery flavor.
: Broadly used to describe the roe of other fish, including salmon, trout, and lumpfish, though these are often legally labeled as "caviar substitutes".
: Strictly refers to the roe of wild sturgeon from the Caspian and Black Seas (Beluga, Ossetra, and Sevruga). caviare
Partially cooked to increase shelf life, though this slightly alters the texture and lowers economic value. Culinary Traditions and Etiquette
The value of caviare is largely determined by the species of fish and the processing method used. Characteristics The rarest and most expensive; large, light-gray eggs
Produced from Siberian sturgeon; known for a "silky" taste and spicy finish.
: 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, though this
Made from damaged or fragile eggs that are salted and pressed together.