Caviar is a roe or egg usually collected from the female Sturgeon fish family. Considered a delicacy, caviar is typically eaten as a garnish or a spread. Historically, many kinds of caviar are derived from the Caspian and Black Seas; however, due to overfishing, caviar is now produced worldwide.
The most popular caviar comes from the Beluga and Osetra variations of Sturgeon. Beluga caviar is the most substantial, rarest, and high-priced caviar. It is rare because it can't be found in the U.S. due to overfishing and government regulations. Still, Kaluga is widely available stateside and has the same delicate buttery flavor and texture as Beluga.
In addition to the fish category, caviar is graded based on the eggs' size, texture, and flavor. There are two primary grades of caviar:
Grade 1: Firm, large, intact eggs (more expensive).
Grade 2: Less delicate and less perfectly formed eggs (less expensive).
While caviar needs no further preparation, it's traditionally served with other fish and seafood to intensify the depth of flavor or served with classic accompaniments like blini and toast points.
New Potatoes with Caviar and Creme Fraiche | Gelson's
Angel Hair Pasta with Caviar and Lemon Recipe | Alex Guarnaschelli | Food Network
Russian Buckwheat Blini Pancakes | The Spruce Eats
Omelet with Pressed Caviar and Sour Cream Recipe - Jacques Pépin (foodandwine.com)
A Gluten-Free Blini Recipe | The Spruce Eats
Classic Toast Points | The Spruce Eats
What Is Caviar? | The Spruce Eats
How to Eat Caviar and Where to Buy the Best Caviar | Kitchn (thekitchn.com)