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Caviar refers to the salted eggs or roe of the sturgeon Acipenser. Caviar is derived from the Persian word Khaviar, which means "bearing eggs." Roe from other species such as salmon, paddlefish, whitefish, and lumpfish must be labeled with the name of the fish in front of the word caviar. If the word caviar appears by itself on the label it must by law come from a sturgeon.

 

Today, caviar primarily comes from the following species: Adriatic sturgeon, beluga sturgeon, European sturgeon, kaluga sturgeon, Pacific or white sturgeon, Persian sturgeon, Russian sturgeon, Siberian sturgeon, starlet sturgeon and stellate sturgeon. The term “caviar” is sometimes incorrectly used to refer to roe from other fish species. “Caviar” is only correct and accurate when it refers to the roe from sturgeon.

Beluga Caviar


Obtained from the Beluga sturgeon (Huso huso), native to the Caspian Sea basins, the Beluga is the largest sturgeon, which produces the largest and softest roe. Beluga is the world's most expensive caviar.
 

Ossetra Caviar

Obtained from the Persian or  (Acipenser gueldenstaedti and Acipenser persicus), Osetra has a golden to dark brown color variation.Its strong nutty flavor has an intense but mild taste.

Seasonal Sevruga Caviar 

It Obtains from Acipencer Stellatus , Distinguished smooth, buttery flavour and sweet sea-spray; Aromatic and and savoury taste, intense sea tang Origin: Caspian Sea, Iran