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Black Caviar (also known as caviare, originally from the Persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or spread.[1] Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea[2] (beluga, ossetra and sevruga caviars). The term caviar can also describe the roe of other species of sturgeon or other fish such as paddlefish, salmon, steelhead, trout, lumpfish, whitefish,[3] or carp.[4]

The roe can be "fresh" (non-pasteurized) or pasteurized, which reduces its culinary and economic value.[5] caviar online sturgeon caviar salmon roe caviar

Red caviar is a caviar made from the roe of salmonid fishes (various species of salmon and trout), which has an intense reddish hue. It is distinct from black caviar, which is made from the roe of sturgeon.[1]

Red caviar is part of Russian and Japanese cuisine. In Japan, salmon caviar is known as ikura (イクラ) which derives from Russian word ikra (икра) which means caviar or fish roe in general.[1]

In Japanese cuisine, it is usually marinated in salt or soy sauce and sake. The seasoning used varies from household to household. Many families pickle red caviar using only soy sauce, but some use dashi instead of sake or mirin.[2]

Russians enjoy red caviar appetizers (zakuski) on buttered bread[3] or on a blini (Slavic crêpes).[4] Caviar on blini may be paired with sliced salmon and champagne, especially on such occasions as Russian New Year's Eve.[5] sturgeon caviar salmon roe caviar caviar online