Overview

caviar


Show Summary Details

Quick Reference

The salted hard roe of the sturgeon, Acipenser spp.; three main types, named for the species of sturgeon: sevruga, asetra (ocietre), and beluga, the prime variety.

Roe of bream, carp, coalfish, cod, herring, mullet, pike, and tuna may also be used, including the name of the fish, e.g. cod caviar. Mock caviar (also known as German, Danish, or Norwegian caviar) is the salted hard roe of the lumpfish (Cyclopterus lumpus), and may be red or dyed black. Botargo caviar is made from mullet roe.

Subjects: Cookery, Food, and Drink — Medicine and Health.


Reference entries

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.