Caviar

Caviar is the salted roe of sturgeon and some other fish that is prepared as a luxury culinary product. The term is most often applied to fine-grained, cured eggs from sturgeon species, such as Beluga, Osetra, and Sevruga.

Historically associated with the Caspian Sea basin and markets in Russia and Iran, caviar now comes from wild stocks and farmed sturgeon worldwide. Conservation concerns and regulatory controls have increased over the last decades, and many producers emphasize aquaculture to replace depleted wild populations.

Quality is primarily judged by egg size, color, flavor, texture, and the brine level. Beluga caviar yields the largest eggs and a light gray to bluish color; Osetra ranges from golden to dark brown; Sevruga eggs are smaller and darker. "Malossol" is a traditional designation meaning lightly salted; some products are pasteurized for longer shelf life but may lose nuanced flavors.

Processing typically includes gentle separation of eggs, desalting, and brining, followed by packaging in tins or glass. Caviar is highly perishable and is kept refrigerated; unopened tins have a limited shelf life, and once opened should be consumed promptly.

In tasting and service, it is commonly presented with blinis or toast points and a dollop of crème fraîche or sour cream. Utensils made of non-metal materials are often preferred to avoid metallic flavors; serving temperatures are near refrigeration or slightly chilled.

Nutritionally, caviar is rich in protein and omega-3 fatty acids but also high in sodium. It can pose allergen risks and should be consumed within safe storage guidelines.