Caviar

Caviar consists of salted roe from sturgeon fish and ranks among the most sought-after and luxurious delicacies in world gastronomy. It comes primarily from the Caspian and Black Seas, where species such as beluga, osetra, and sterlet are harvested. Its flavor is delicately salty, creamy, and buttery, with a distinctive oceanic character. In the kitchen, it is most often served cold, on toasted bread or blini, accompanied by sour cream and finely chopped onion. Caviar should never be cooked, heat would destroy its delicate flavor and texture. When properly stored, it keeps refrigerated for several weeks.