Caviar is a delicacy made from the unfertilized eggs or roe of fish that have been treated with salt. The term "caviar" refers to the roe of wild sturgeon in the Caspian Sea and Black Sea, including beluga, ossetra, and sevruga caviars. However, the term can also describe the roe of other species of sturgeon or other fish such as paddlefish, salmon, steelhead, trout, lumpfish, whitefish, or carp. To be considered true caviar, the roe must come from wild sturgeon, which is a large freshwater or saltwater fish that can grow over 1,000 pounds. There are 27 species of sturgeon belonging to the Acipenseridae family, typically found in the Iranian Caspian Sea and the Siberian Black Sea. The highest quality caviar comes from Beluga, Kaluga, Ossetra, white sturgeon, and Sevruga. While there are many species of sturgeon, the highest quality caviar comes from Beluga, Kaluga, Ossetra, white sturgeon, and Sevruga.