Caviare -

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

: 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 caviare

: 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

The value of caviare is largely determined by the species of fish and the processing method used. Characteristics light-gray eggs with a buttery flavor.

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