Caviar

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'oeuvres.

Today the best caviar comes from sturgeon fished from the Caspian Sea by Iranian and Russian fishermen. 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). Dwindling yields have resulted in less costly alternatives, processed from the roe of whitefish and North Atlantic salmon, becoming popular.

Due to its high price, it is synonymous in Western culture with luxury and wealth in the same way that personal jets, yachts and mansions are commonly regarded. In Russia and other cultures, though an expensive delicacy, it is a common part of celebrations such as wedding and holiday feasts.

The name caviar comes from the Persian word خاگ‌آور (Khag-avar) which means "the roe-generator". This name in Persian is actually used for calling the sturgeon itself and later also the roe.