Caviar

Caviar, sometimes called black caviar, is a luxury delicacy, consisting of processed, salted, non-fertilized sturgeon roe. According to the Code Alimentaire of United Nations' Food and Agriculture Organization, FAO, § 68 appendix V, caviar is defined as "the product made from fish-eggs of the Acipenseridae family by treating with food-grade salt". "Fish eggs" is defined as "non-ovulated eggs separated from the connective tissue of the ovaries" or "ovulated eggs from aquacultured sturgeons". The roe can be "fresh" (non-pasteurized) or pasteurized, the latter having much less culinary and economic value. Traditionally the designation caviar is only used for sturgeon roe from the wild sturgeon species living in the Caspian and Black Sea...