Made from damaged or fragile eggs that are salted and pressed together.

: Broadly used to describe the roe of other fish, including salmon, trout, and lumpfish, though these are often legally labeled as "caviar substitutes".

Produced from Siberian sturgeon; known for a "silky" taste and spicy finish.

Not a species, but a Russian term meaning "little salt," indicating high-grade roe preserved with minimal salt.

Partially cooked to increase shelf life, though this slightly alters the texture and lowers economic value. Culinary Traditions and Etiquette

: In the late 19th century, "caviare" was used figuratively in French to describe the act of censoring text with black ink ( caviarder ). Varieties and Grades