Caviare

Caviare, the salted roes (immature ovaries) of the common sturgeon (Acipenser sturio) and other fishes of the same genus (see STURGEON). It is chiefly prepared in Russia, where, as in various other countries, it is a favourite delicacy, and is largely made in the United States; though the phrase 'Caviare to the general,' shows that the taste is an acquired one. The species of sturgeon from the roe of which it is chiefly prepared inhabit the Caspian and Black seas and their tributary rivers. Among them are the Bielaga, or Great Sturgeon (A. huso), the Osseter (A. güldenstädtii), the Scherg or Sevruka (A. stellatus), and the Sterlet (A. ruthenus). The caviare made from the roe of the last-named species is esteemed particularly delicious. Astrakhan is a principal seat of the preparation of caviare. The eggs are more or less roughly separated from the connecting tissue, and, after salting, are packed in small barrels, or the roes may be salted in long troughs, and the eggs passed through a sieve into kegs. More than 400,000 lb. have been prepared in the Caspian fishery in a single year.