: Broadly used to describe the roe of other fish, including salmon, trout, and lumpfish, though these are often legally labeled as "caviar substitutes".
The value of caviare is largely determined by the species of fish and the processing method used. Characteristics caviare
: 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 : Broadly used to describe the roe of
: Strictly refers to the roe of wild sturgeon from the Caspian and Black Seas (Beluga, Ossetra, and Sevruga). Varieties and Grades : Strictly refers to the
Caviare is typically treated as a standalone experience or a delicate garnish. FRESH START, FRESH CAVIAR - Pat McNees
Not a species, but a Russian term meaning "little salt," indicating high-grade roe preserved with minimal salt.