Caviare

Caviare is typically treated as a standalone experience or a delicate garnish. FRESH START, FRESH CAVIAR - Pat McNees

The value of caviare is largely determined by the species of fish and the processing method used. Characteristics caviare

Not a species, but a Russian term meaning "little salt," indicating high-grade roe preserved with minimal salt. Caviare is typically treated as a standalone experience

: Strictly refers to the roe of wild sturgeon from the Caspian and Black Seas (Beluga, Ossetra, and Sevruga). caviare

The rarest and most expensive; large, light-gray eggs with a buttery flavor.

: 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