Caviar

About Caviar

Must be from a kosher fish. See: Trouts and whitefishes (salmon), Lumpsuckers (non kosher), Sturgeons (non kosher).

Caviar or caviare is a food consisting of salt-cured roe of the family Acipenseridae (sturgeon). Caviar is considered a delicacy and is eaten as a garnish or spread. Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea (beluga, ossetra and sevruga caviars). The term caviar can also describe the roe of other species of sturgeon or other fish such as paddlefish, salmon, steelhead, trout, lumpfish, whitefish, or carp. The roe can be fresh (non-pasteurized) or pasteurized, which reduces its culinary and economic value. Terminology According to the Food and Agriculture Organization of the United Nations (FAO), roe from any fish not belonging to the family Acipenseridae are not caviar, but “substitutes of caviar”. In contrast, the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES) defines caviar more broadly, covering the processed roe of all species within the order Acipenseriformes, which includes both sturgeons and paddlefish. The term caviar is sometimes used to describe dishes that are perceived to resemble caviar, such as “eggplant caviar” (made from eggplant) and “Texas caviar” (made from black…

Caviar or caviare is a food consisting of salt-cured roe of the family Acipenseridae (sturgeon). Caviar is considered a delicacy and is eaten as a garnish or spread. Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea (beluga, ossetra and sevruga caviars). The term caviar can also describe the roe of other species of sturgeon or other fish such as paddlefish, salmon, steelhead, trout, lumpfish, whitefish, or carp. The roe can be fresh (non-pasteurized) or pasteurized, which reduces its culinary and economic value. Terminology According to the Food and Agriculture Organization of the United Nations (FAO), roe from any fish not belonging to the family Acipenseridae are not caviar, but “substitutes of caviar”. In contrast, the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES) defines caviar more broadly, covering the processed roe of all species within the order Acipenseriformes, which includes both sturgeons and paddlefish. The term caviar is sometimes used to describe dishes that are perceived to resemble caviar, such as “eggplant caviar” (made from eggplant) and “Texas caviar” (made from black…