caviar
Sign in to savethumb|The rarest and most expensive form of caviar comes from the critically endangered beluga sturgeon that swims in the [[Caspian Sea.]]
AI overview
Caviar is fish eggs, with the rarest and most expensive form coming from the beluga sturgeon found in the Caspian Sea. It matters partly because the beluga sturgeon is critically endangered, making its caviar a luxury product of conservation concern.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Food.name
- Caviar
- Food.image
- File:Caviar spoons.jpg
- Food.caption
- Salmon roe (left) and sturgeon caviar (right) served with mother of pearl caviar spoons to avoid tainting the taste of the caviar.
- Food.country
- Iran (Persia) and/or Russia
- Food.region
- Black Sea region, Sea of Azov region, Caspian Sea region
via Wikipedia infobox
Article
27 sectionsContents
- Terminology
- History
- Varieties
- Quality factors and cost
- Industry
- China
- Russia
- Italy
- North America
- Spain
- Armenia
- Uruguay
- Israel
- Madagascar
- Malaysia
- France
- Ecology
- Extraction
- Preparation
- Substitutes
- Nutrition
- Storage
- See also
- References
- Sources
- Further reading
- External links
thumb|The rarest and most expensive form of caviar comes from the critically endangered beluga sturgeon that swims in the [[Caspian Sea.]]
Caviar or caviare is a food consisting of salt-cured roe of the family Acipenseridae (sturgeon). Caviar is considered a delicacy and is eaten as a garnish or spread. Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea (beluga, ossetra and sevruga caviars). The term caviar can also describe the roe of other species of sturgeon or other fish such as paddlefish, salmon, steelhead, trout, lumpfish, whitefish, or carp.