Caviar is a premium culinary delicacy consisting of carefully salt-cured roe (unfertilized eggs) harvested exclusively from sturgeon species within the Acipenseridae family. True caviar is defined by its origin—specifically, wild or sustainably farmed sturgeon traditionally native to the Caspian and Black Sea regions. While the term "caviar" is sometimes colloquially applied to other fish roe (e.g., salmon or trout), authentic caviar must derive from sturgeon. The term caviar is derived from the Persian word for egg, khyah.

Understanding the distinction between caviar and roe is essential for true connoisseurs. While all fish eggs are technically classified as roe, only the salt-cured roe from sturgeon species within the Acipenseridae family can be labeled as authentic caviar. Roe from other fish—such as salmon, trout, whitefish, cod, and even the much-revered ikura and tobiko—are often referred to as “caviar substitutes,” but they fall short of meeting the esteemed and traditional definition of genuine caviar.

Caviar is typically harvested when the sturgeon is ready to release its eggs, a process that requires great skill and care. The roe is then carefully washed, salted, and sometimes pasteurized, depending on the type of caviar. The level of salinity (which is known as "malossol" in Russian) is critical, as it determines the preservation of the caviar while maintaining its delicate taste and texture.

True caviar comes from sturgeon, a type of fish that has been around for millions of years but is now endangered due to overfishing and habitat loss. This makes sturgeon roe scarce, contributing to caviar’s high price.

Harvesting caviar is a delicate and labor-intensive process. Sturgeon can take years to reach maturity before they produce eggs, and the roe must be handled with precision to maintain quality. The eggs are carefully extracted, cleaned, and salted, requiring significant skill and expertise.

The taste of caviar is unlike anything else—subtle, briny, and slightly nutty, with a smooth, delicate texture that bursts when eaten. The flavors vary based on the species of sturgeon, the environment in which the fish lived, and the way the caviar was processed.

Caviar has long been associated with luxury and wealth, often seen as a symbol of refinement and opulence. Its historical ties to royalty, elite social circles, and fine dining have solidified its place as a rare indulgence.

As part of the haute cuisine tradition, caviar is not just about the taste but also about the experience. It’s often served in small quantities, on delicate blinis or with crème fraîche, elevating dishes and bringing a sense of occasion.

True caviar, especially from rare sturgeon species like Beluga, is highly limited due to environmental restrictions and sturgeon conservation efforts. The scarcity of authentic caviar drives its exclusivity and high price tag.