Caviar

Caviar is salt-cured fish roe, traditionally and most strictly from sturgeon. Its flavor, texture, and value vary with species, processing, and handling.

Roe: Roe is the eggs of fish and certain marine animals, eaten fresh or preserved. Caviar is a preserved form of roe, though not all roe is caviar.
Salt curing: Salt curing preserves food by drawing out water and inhibiting many spoilage-causing microorganisms. Salt stabilizes caviar and shapes its characteristic savory taste.
Caviar farming: Caviar farming raises sturgeon under controlled conditions to produce roe and meat. Aquaculture now supplies much of the legal sturgeon caviar market.
Sturgeon conservation: Sturgeon conservation comprises measures to protect sturgeon populations, habitats, and migration routes. Caviar demand has contributed to severe declines in wild sturgeon.
Sturgeon: Sturgeons are ancient ray-finned fishes whose roe supplies traditional caviar. Their eggs define caviar in its strictest and historical sense.
Brining: Brining preserves food by immersing it in a saltwater solution. Caviar is generally dry-salted rather than preserved by prolonged immersion.
Sturgeon aquaculture: Sturgeon aquaculture is the breeding and raising of sturgeons in managed facilities. Farmed sturgeon production supports caviar supply while easing pressure on wild stocks.
CITES: CITES is an international treaty regulating trade in endangered species and their products. International caviar trade is controlled through CITES permits and labeling rules.
Beluga caviar: Beluga caviar is roe from the beluga sturgeon, known for large eggs and a delicate flavor. It is a famous high-value variety associated with the largest sturgeon species.
Food preservation: Food preservation comprises methods that slow spoilage and extend the usability of food. Caviar curing is one preservation method, with unusually delicate results.

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