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2. Caviar - Wikipedia

   en.wikipedia.org/wiki/Caviar

   Caviar (also known as caviare) 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).

3. Beluga caviar - Wikipedia

   en.wikipedia.org/wiki/Beluga_caviar

   Black beluga caviar. Beluga caviar is caviar consisting of the roe (or eggs) of the beluga sturgeon Huso huso. The fish is found primarily in the Caspian Sea, which is bordered by Iran, Azerbaijan, Kazakhstan, Russia, and Turkmenistan. It can also be found in the Black Sea basin and occasionally in the Adriatic Sea.

4. 'Tis the season for caviar. Why this luxury food item is all ...

   www.aol.com/lifestyle/tis-season-caviar-why...

   Caviar refers to salted, cured, unfertilized fish eggs (called roe) specifically harvested from sturgeon species. While the term “caviar” is sometimes used for roe from other fish, like salmon ...

5. Sturgeon - Wikipedia

   en.wikipedia.org/wiki/Sturgeon

   Globally, sturgeon fisheries are of great value, primarily as a source for caviar, but also for flesh. [42] Several species of sturgeon are harvested for their roe which is processed into caviar—a delicacy, and the reason why caviar-producing sturgeons are among the most valuable and endangered of all wildlife resources. [43]

6. 7 Types of Caviar & Why They're All So Expensive - AOL

   www.aol.com/7-types-caviar-why-theyre-125700152.html

   Different Types of Caviar. There are different types of caviar, including: Almas: This gold colored caviar is harvested from albino Iranian Beluga sturgeon that are 60- to 100-years-old.This ...

7. Why There's Never Been A Better Time to Buy Caviar - AOL

   www.aol.com/why-theres-never-better-time...

   Caviar is a term that specifically describes sturgeon eggs. “Everything else is just roe,” says Darra Goldstein, a Russian food historian who has written extensively about the delicacy.