Caviare

Produced from Siberian sturgeon; known for a "silky" taste and spicy finish.

The rarest and most expensive; large, light-gray eggs with a buttery flavor. caviare

Partially cooked to increase shelf life, though this slightly alters the texture and lowers economic value. Culinary Traditions and Etiquette Produced from Siberian sturgeon; known for a "silky"

The value of caviare is largely determined by the species of fish and the processing method used. Characteristics Produced from Siberian sturgeon

Made from damaged or fragile eggs that are salted and pressed together.