Caviar is a delicacy consisting of salt-cured roe (eggs) from fish of the sturgeon family (Acipenseridae). Traditionally, the term "caviar" refers specifically to the roe harvested from wild sturgeon in the Caspian Sea and Black Sea regions, including prized varieties such as beluga, osetra, and sevruga caviars

. The preparation involves carefully removing the egg masses from freshly caught fish, passing them through a fine mesh to separate the eggs from tissue, and curing them with about 4–6% salt to preserve and enhance flavor. In some regions like Iran, borax is also used alongside salt

. Caviar is known for its unique taste and texture, often described as buttery, nutty, and silky, with a characteristic "pop" when the eggs burst in the mouth. It is typically served chilled or on ice, often accompanied by blinis or toast points

. Due to overfishing and environmental pressures, wild sturgeon populations have declined, making true caviar rare and expensive. Today, caviar is also farmed worldwide, but the highest quality caviar still comes from sturgeon eggs harvested just before spawning

. While "caviar" technically refers to sturgeon roe, in common usage it can also describe the salted eggs of other fish such as salmon, trout, lumpfish, and carp, though these are sometimes called "roe" or "caviar substitutes"

. In summary, caviar is a luxury food product made from the salted eggs of sturgeon fish, prized for its distinctive flavor, texture, and rarity. It is traditionally associated with the Caspian and Black Sea regions but is now produced globally due to conservation efforts and demand