Caviar
Food consisting of salt-cured roe / From Wikipedia, the free encyclopedia
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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]
Place of origin | Iran |
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Region or state | Black Sea region Sea of Azov region Caspian Sea region |
The roe can be "fresh" (non-pasteurized) or pasteurized, which reduces its culinary and economic value.[5]