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Caviar is salted fish eggs (roe). There are three main types of caviar are beluga, osetra, and sevruga. Beluga is considered the best and most expensive. It comes from the beluga sturgeon found in the Caspian Sea. It is prized for its soft, pea-size eggs. It ranges in color from silver-grey to black. Osetra is the second best in terms of quality. Its color ranges from gray to gray-green. The third best is the smaller gray sevruga caviar. Other popular but less expensive types are lumpfish caviar, whitefish caviar, and salmon or red caviar. Caviar is extremely perishable and must be refrigerated. Caviar should be served cold, in a container laid in another container filled with ice. It is usually served with toast points or lemon wedges. It may be garnished with sour cream, minced onion, and hard-cooked egg whites and yolks. Vodka and champagne are traditional accompaniments to caviar.
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