Caviar is the processed salted roe of various species of fish, most notably sturgeon. It is commercially marketed throughout the world as a delicacy and is eaten principally as a garnish or spread, as with hors d'œuvres. The name "caviar" comes from the Persian word خاگآور (Khāg-āvar) which means "the roe-generator". This name in Persian means the sturgeon and its product, the roe. Russian uses an unrelated name, икра ikra.
Today, the best caviar comes from sturgeon that is fished from the Caspian Sea by Azerbaijan, Iran, and Russia. Some of the highest prices are paid for Beluga, Ossetra, and Sevruga varieties (note that the large-grained Beluga caviar comes from the Beluga sturgeon and has nothing to do with the Beluga whale — whales do not lay eggs). The rare golden Sterlet caviar was once the favorite of czars, shahs and emperors, but the species is now nearly extinct. Dwindling yields due to overfishing and pollution have resulted in less costly alternatives, processed from the roe of whitefish and North Atlantic salmon, becoming popular. The word "malossol" on the label means "little salt" in Russian, and indicates that it has been processed with a minimum amount of salt. Caviar contains typically 4–8% salt, with the better varieties generally containing less salt.
In the early 1900s, both Canada and the United States were major suppliers of caviar to Europe, harvesting the eggs from lake sturgeon in the midwest, and from Shortnose sturgeon and Atlantic sturgeon that spawned in East Coast rivers. However, today the Shortnose sturgeon is listed as Vulnerable in the IUCN Red List of endangered species and as Endangered under the U.S. Endangered Species Act.
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Caviar and Roe - Gives synonyms, equivalents, and substitutions for different kinds of caviar and roe, from Cook's Thesaurus.
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Caviar Dream with Endive and Baby Potatoes - Made with sour cream, hard-boiled eggs, potatoes, endive, and three caviars.
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Caviar FAQ - Frequently asked questions discussed.
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Caviar Guide - Contains proper storage and serving suggestions.
Caviar Mold - Mix gelatin, mayonnaise, lemon juice and grated onion with caviar. Served with sour cream and toast rounds.
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Caviar Moons - Made with caviar, butter, and sour cream.
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Caviar Parfaits - Made with potato cakes, hard-boiled eggs, and horseradish creme fraiche.
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How to Make Caviar - Instructions for preparing cavier from fresh fish eggs.
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Red Caviar Dip - Caviar mixed with sour cream, lemon juice, and chives.
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