Partially cooked to increase shelf life, though this slightly alters the texture and lowers economic value. Culinary Traditions and Etiquette
Made from damaged or fragile eggs that are salted and pressed together.
: Strictly refers to the roe of wild sturgeon from the Caspian and Black Seas (Beluga, Ossetra, and Sevruga).
Caviare is typically treated as a standalone experience or a delicate garnish. FRESH START, FRESH CAVIAR - Pat McNees
Not a species, but a Russian term meaning "little salt," indicating high-grade roe preserved with minimal salt.
