Caviar traditionally comes from the salt-cured roe (eggs) of wild sturgeon fish, particularly those found in the Caspian Sea and Black Sea regions. The most prized caviar varieties-beluga, ossetra, and sevruga-originate from sturgeon species native to these areas

. Historically, Iran (Persia) and Russia have been the primary places of origin for true caviar, with the Caspian Sea being the most famous source. The Persian people were among the first to consume sturgeon roe, and Russian Tsars later popularized it in imperial banquets

. Besides the Caspian and Black Seas, caviar production also occurs in other regions:

• Italy, especially around the Po River and Brescia, where farmed sturgeon produce caviar

• North America, particularly from lake sturgeon and Atlantic sturgeon in the U.S. and Canada, though wild populations have declined and farming has increased

• Spain, Israel, Uruguay, Madagascar, and Malaysia have also developed caviar production, mostly through sturgeon farming

Today, much caviar comes from farmed sturgeon due to overfishing and depletion of wild stocks. Farmed caviar is produced worldwide, including in China, which is now a major exporter

. In summary, caviar originally comes from wild sturgeon roe harvested mainly in the Caspian and Black Sea regions, with Iran and Russia as historic centers, but modern production is global and increasingly reliant on aquaculture.