Caviar is the salted roe (eggs) of certain fish, traditionally and legally defined as coming only from sturgeon fish. Sturgeon belong to the Acipenseridae family. The most prized and authentic caviar comes from wild sturgeon species found primarily in the Caspian Sea and Black Sea regions. Key fish species for true caviar production include:
- Beluga sturgeon (Huso huso), known for large, creamy eggs, primarily from the Caspian Sea.
- Ossetra (or Osietra) sturgeon, also from the Caspian and Black Seas.
- Sevruga sturgeon, which produce smaller eggs.
- Siberian sturgeon.
- Kaluga sturgeon, also known as River Beluga from the Amur River basin.
While roe from other fish such as salmon, trout, and paddlefish are sometimes called "caviar" in a culinary context, only sturgeon roe qualifies as "true caviar" under international food regulations. In summary, caviar traditionally and officially comes from sturgeon fish roe, with beluga, ossetra, and sevruga being some of the most famous varieties.
