I love caviar
Especially black caviar
Caviar (also known as caviare; from 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 a 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 salmon, steelhead, trout, lumpfish, whitefish,[3] or carp.[4][5][6] The roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.
Learn more on wikipediaCaviar producers
(in alphabetical order)
- China
- Israel
- Italy
- Madagaskar
- Malaysia
- North America
- Russia
- Spain
- United Kingdom
- Uruguay