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Caviar or caviare is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or spread. [1] Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea [2] (beluga, ossetra and sevruga caviars).
The roe of freshwater fish is also popular but the commercial availability is lower. Soft roe of various fishes is also widely consumed, mostly fried, and is a popular cantina-style dish. For those "everyday" roes, the buttered bread makes sense, since the canned roe is more salty than caviar sturgeon roe.
Different Types of Caviar. There are different types of caviar, including: Almas: This gold colored caviar is harvested from albino Iranian Beluga sturgeon that are 60- to 100-years-old.This ...
Several species of sturgeon are harvested for their roe which is processed into caviar—a delicacy, and the reason why caviar-producing sturgeons are among the most valuable and endangered of all wildlife resources. [43] During the 19th century, the US was the global leader in caviar production, having cornered 90% of the world's caviar trade ...
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Black beluga caviar. Beluga caviar is caviar consisting of the roe (or eggs) of the beluga sturgeon Huso huso. The fish is found primarily in the Caspian Sea, which is bordered by Iran, Azerbaijan, Kazakhstan, Russia, and Turkmenistan. It can also be found in the Black Sea basin and occasionally in the Adriatic Sea.