: Broadly used to describe the roe of other fish, including salmon, trout, and lumpfish, though these are often legally labeled as "caviar substitutes".
The value of caviare is largely determined by the species of fish and the processing method used. Characteristics caviare
Made from damaged or fragile eggs that are salted and pressed together. : Broadly used to describe the roe of
: 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
Produced from Siberian sturgeon; known for a "silky" taste and spicy finish.
: Strictly refers to the roe of wild sturgeon from the Caspian and Black Seas (Beluga, Ossetra, and Sevruga).