Caviare

Partially cooked to increase shelf life, though this slightly alters the texture and lowers economic value. Culinary Traditions and Etiquette

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

Not a species, but a Russian term meaning "little salt," indicating high-grade roe preserved with minimal salt. Partially cooked to increase shelf life, though this

Produced from Siberian sturgeon; known for a "silky" taste and spicy finish. Partially cooked to increase shelf life

: Broadly used to describe the roe of other fish, including salmon, trout, and lumpfish, though these are often legally labeled as "caviar substitutes".

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