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(kăv`ēär), the roe (eggs) of various species of sturgeonsturgeon,
primitive fish of the northern regions of Europe, Asia, and North America. Unlike evolutionarily advanced fishes, it has a fine-grained hide, with very reduced scalation, a mostly cartilaginous skeleton, upturned tail fins, and a mouth set well back on the underside of
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 prepared as a piquant table delicacy. The ovaries of the fish are beaten to loosen the eggs, which are then freed from fat and membrane by being passed through a sieve. The liquid is pressed off, and the eggs are mildly salted and sealed in small tins or kegs. Fresh caviar (the unripe roe), made in winter from high-grade eggs, is scarce and consequently expensive, especially when imported. Less choice varieties are cured with 10% salt. The eggs, black, green, brown, and the rare yellow or gray, may be tiny grains or the size of peas. The best-known caviar comes the countries on the Black and Caspian seas and the rivers that flow into them, but declines in sturgeon species there and elsewhere has led to a suspension of the international trade in nearly all caviar from wild Caspian sturgeon several times since 2001. Good quality sturgeon caviar is also produced in Italy, France, South Korea, and elsewhere from farm-raised fish. In the United States caviar is made from the roe of white sturgeon. Similar products are produced from the roe of other fish, such as paddlefish, whitefish, salmon, flying fish, pike, and trout.


See I. Saffron, Caviar (2002).


extremely expensive delicacy of sturgeon’s roe; byword for luxurious living. [Western Culture: Misc.]
See: Luxury
References in periodicals archive ?
The researchers packed the caviar into sealed plastic containers and stored the samples at 3 C or 7 C for 30 days.
Last year, Iran exported 1,200 kilos of cultured caviar worth $816,000, according to the secretary general of the Iranian Exporters of Aquatics Association.
The marine biologist actually had not been involved in the caviar business until 2005, the year when she watched sturgeon being slaughtered in Iran.
Put half a spoon of caviar in the first bowl, and blend well until the caviar breaks and becomes well mixed with the yogurt.
Cutlery Avoid metal spoons and utensils when serving caviar, use glass, bone, tortoiseshell, wood, plastic or, if you want perfection, mother-of-pearl.
I've replaced the crepes with blini, the buckwheat pancakes on which the Russians serve caviar.
Our main objective for taking part is to generate more awareness among the gourmet food society on the first of its kind high quality Emirati produced caviar and sturgeon meat," he continued.
Emirates Aquatech will showcase its latest range of luxury caviar and sturgeon food products at SIAL Middle East taking place from November 24 to 26 at Abu Dhabi National Exhibition Centre.
Black Caviar put horse racing on the front pages of national newspapers.
For part-owner Gary Wilkie, the workout confirmed his belief, and that of his fellow owners, that they had made the correct call in deciding Black Caviar should continue her racing career.
In 2009, Switzerland joined the ranks of caviar producers with the opening of the Tropenhaus in Frutigen in the Bernese Oberland.
Since Etihad doesn't have a restaurant of its own, its Caviar and Bubbles dinner will take place, on February 15, at the Yas Viceroy.