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Caviar
Food consisting of salt-cured roe / From Wikipedia, the free encyclopedia
This article is about sturgeon roe. For other uses, see Caviar (disambiguation).
"Black caviar" redirects here. For other uses, see Black caviar (disambiguation).
Caviar (also known as caviare, originally from Persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') 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 term caviar can also describe the roe of other species of sturgeon or other fish such as paddlefish, salmon, steelhead, trout, lumpfish, whitefish,[3] or carp.[4]
Quick Facts Place of origin, Region or state ...
Place of origin | Russia |
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Region or state | Black Sea region Sea of Azov region Caspian Sea region |
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The roe can be "fresh" (non-pasteurized) or pasteurized, which reduces its culinary and economic value.[5]