Caviar comes from the eggs of sturgeon fish. Key species that produce caviar include beluga, ossetra, and sevruga. Beluga sturgeon lays the largest and most expensive type of caviar. This expensive delicacy is prized for its unique flavor and is considered a culinary luxury around the world.
Caviar is often categorized by its origin. For instance, Beluga caviar is known for its large, soft eggs and creamy texture, whereas Osetra caviar is appreciated for its nutty flavor and medium-sized eggs. The production of caviar is labor-intensive and regulated, due to overfishing and environmental threats faced by sturgeon species. This makes caviar a luxury product.
In addition to sturgeon, other fish such as salmon and trout also produce roe, but these are not classified as true caviar. Understanding the nuances of caviar eggs lays the groundwork for exploring its culinary uses and the factors influencing its price.
