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Caviar is surrounded by mystique and royal trappings. A delicacy in the truest sense of the word, Caviar is the salted, processed eggs of sturgeon fish, most famously from the ancient Beluga variety. Wild sturgeon from the Caspian Sea are protected internationally, so Russia and Iran have almost entirely stopped taking wild sturgeon from the Caspian. Today, most Caviar is taken from farmed sturgeon. The eggs are removed from the sturgeon and then soaked in a salt water brine. This brine helps preserve the fragile Caviar eggs, along with enhancing the natural flavors of the roe.
With its buttery, subtle taste, Caviar can be considered like a fine wine. The region the fish comes from will impact the flavor of its roe in the same way a California Cabernet will taste radically different from a French Cabernet. This is one of the joys for the Caviar connoisseur - exploring the intricate nuances that each new experience offers.