Caviar, << KAV ee ahr or KAH vee ahr, >> is the salted eggs of sturgeons, a group of large fish. Caviar is considered a delicacy in many parts of the world. Soon after the eggs are harvested, they are salted, drained, and packaged for sale. Caviar spoils easily and requires refrigeration. It may be pasteurized and vacuum-packed to prevent spoilage during shipping. Iran and Russia produce most of the world’s caviar.
Caviar ranges in color from gray to black. The most valuable caviar comes from a kind of sturgeon called beluga. Other fine caviar comes from the osetra and sevruga sturgeons. Pressed caviar is a flavorful and less expensive product made from broken or crushed sturgeon eggs. The eggs of lumpfish, salmon, and whitefish are sometimes marketed as caviar. They cost much less than sturgeon eggs.
