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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 50kg serving was presented to guests in a custom-made, diamond shaped caviar tin coined 'Cleito' after the famous goddess known as the 'Mother of Atlantis'.
The caviar pearl shell in the serum is bio-activated to create a protective matrix over the skin, making sure the pollution particles do not penetrate the skin.
Caviar has been considered a decadent treat for ages.
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.
Exports of wild sturgeon eggs - culled to make caviar - have been severely restricted since 1998 under UN quotas set to protect the species from chaotic overfishing after the fall of the Soviet Union.
the only black-owned caviar company in the country.
Miguel de Cervantes wrote in Don Quixote (1605-1615) that when the recently proclaimed "governor" of the Island of Barataria, Don Quixote's inseparable squire Sancho Panza, renounced the post, he was invited by some pilgrims to taste "a black dish, which goes by the name of caviar and is made of the eggs of fish.
Salting is important to all caviars because it firms the eggs and develops the flavor.
Lumpfish caviars have color added: red, black, or gold.
Top-grade caviars are harvested from other sturgeon species, including the Chinese kaluga and the American paddlefish.