Caviare

Not a species, but a Russian term meaning "little salt," indicating high-grade roe preserved with minimal salt.

The value of caviare is largely determined by the species of fish and the processing method used. Characteristics caviare

Partially cooked to increase shelf life, though this slightly alters the texture and lowers economic value. Culinary Traditions and Etiquette Not a species, but a Russian term meaning

: Broadly used to describe the roe of other fish, including salmon, trout, and lumpfish, though these are often legally labeled as "caviar substitutes". Not a species