Traditionally, the term “caviar” refers to the salt-cured roe of which fish?
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Traditionally, the term "caviar" refers to the salt-cured roe (eggs) of the sturgeon fish.
Sturgeon is a large, prehistoric-looking fish that is found in many parts of the world, including the Caspian Sea, the Black Sea, and the rivers of North America. The eggs of sturgeon have been prized as a delicacy for centuries and are traditionally cured with salt to make caviar. The most highly prized caviar comes from sturgeon species such as Beluga, Osetra, and Sevruga, which are found in the Caspian and Black Sea regions. However, overfishing and habitat destruction have led to a decline in sturgeon populations in many parts of the world, and many species are now endangered. As a result, caviar is now often produced from other fish, such as salmon and trout, and is sometimes referred to as "imitation caviar".
Sturgeon is a large, prehistoric-looking fish that is found in many parts of the world, including the Caspian Sea, the Black Sea, and the rivers of North America. The eggs of sturgeon have been prized as a delicacy for centuries and are traditionally cured with salt to make caviar. The most highly prized caviar comes from sturgeon species such as Beluga, Osetra, and Sevruga, which are found in the Caspian and Black Sea regions. However, overfishing and habitat destruction have led to a decline in sturgeon populations in many parts of the world, and many species are now endangered. As a result, caviar is now often produced from other fish, such as salmon and trout, and is sometimes referred to as "imitation caviar".
Traditionally, the term "caviar" refers to salt-cured roe (eggs) of sturgeon, which is a type of fish. Sturgeon caviar is highly valued and considered a delicacy in many culinary traditions. However, it's worth noting that the term "caviar" has also been used more broadly to refer to the roe of other fish species, such as salmon, trout, and paddlefish, although these are often labeled as "roe" rather than true caviar. True sturgeon caviar, particularly from species like Beluga, Ossetra, and Sevruga, has long been prized for its unique flavor, texture, and luxurious reputation.