CaviarTraditionally, the term caviar refers only to roe from wild sturgeon in the Caspian and Black Sea (Beluga, Ossetra and Sevruga caviars). Depending on the country, caviar may also be used to describe the roe of other fish such as salmon, steelhead, trout, lumpfish, whitefish and other species of sturgeon.
Caviar is considered a delicacy and is eaten as a garnish or a spread. |
Red CaviarRed caviar is a caviar made from the roe of pacific and atlantic species and river salmon. In Japan, salmon roe is known as ikura (イクラ), which is the transliteration of the Russian word for caviar - икра (ik-ra), and is commonly eaten in sushi rolls or as a topping on rice. In Alaska, red caviar is also known as salmon caviar or salmon roe.
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Black CaviarThe rarest and costliest caviar comes from the critically endangered beluga sturgeon that swim in the Caspian Sea.
Beluga caviar is served with mother of pearl caviar spoons to avoid tainting the taste of the caviar. |