Caviare -

Partially cooked to increase shelf life, though this slightly alters the texture and lowers economic value. Culinary Traditions and Etiquette

: Broadly used to describe the roe of other fish, including salmon, trout, and lumpfish, though these are often legally labeled as "caviar substitutes". caviare

: In the late 19th century, "caviare" was used figuratively in French to describe the act of censoring text with black ink ( caviarder ). Varieties and Grades Partially cooked to increase shelf life, though this

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

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

Caviare is typically treated as a standalone experience or a delicate garnish. FRESH START, FRESH CAVIAR - Pat McNees