Caviar is a delicacy consisting of salt-cured fish eggs, specifically the unfertilized roe of sturgeon fish from the family Acipenseridae. Traditionally, true caviar refers only to the roe from wild sturgeon species found in the Caspian Sea and Black Sea, such as beluga, ossetra, and sevruga caviars
. The preparation involves carefully removing the egg masses from freshly caught fish, separating the eggs through fine mesh, and curing them with salt (typically 4-6%) to preserve and enhance flavor. In some regions like Iran, borax is also used in the curing process
. Caviar is prized for its rich, buttery, and slightly briny flavor with a texture that can range from smooth and creamy to firm and crunchy, depending on the species and quality. It is often enjoyed as a garnish or spread and is considered a luxury food due to its rarity and the decline of wild sturgeon populations
. While "caviar" technically refers to sturgeon roe, the term is sometimes used more broadly to describe the cured eggs of other fish such as salmon, trout, paddlefish, lumpfish, and whitefish, though these are not considered true caviar by strict definitions
. In summary, caviar is salt-cured sturgeon fish eggs, renowned for their unique taste and texture, and regarded as a gourmet delicacy with a rich history rooted in the Caspian and Black Sea regions
