What’s Caviar?
Caviar is the processed, salted roe of certain species of fish, most notably the sturgeon (black caviar) and the salmon (red caviar). It is commercially marketed worldwide as a delicacy and is eaten as a garnish or a spread; for example, with hors d'œuvres.



Production of Quality
Caviar Commercial caviar production normally involves stunning the fish (usually by clubbing its head) and extracting the ovaries; most of commercial fish farmers are using cesarean section to surgically remove ovaries from the fish and then saw it to keep sturgeon alive, allowing the females to continue producing more roe during their lives.

Nevertheless, other farmers are going even further, they are using a process called “striping”, which allows them to take caviar out of the fish without surgical intervention. This is the most humane approach towards fish that is present in our days but not all farmers can do it due to the lack of knowledge in this field.

Varieties between Caviar
The caviar of the sturgeon is the most expensive. Currently, the dwindling fishing yields as a result of overfishing and pollution have resulted in the creation of less costly, though popular, caviar-quality roe alternatives from the whitefish and the North Atlantic salmon.

The harvest and sale of black caviar have been banned in Russia since August 1, 2007. The ban extends for 10 years, but scientific research and the artificial breeding of black caviar fish are exempted.