The caviar, also known as “caviare,” is an acquired-taste delicacy known for its value and considered as one of the dishes served in top tier restaurants. The term caviar did not originate, as is popularly believed from the Russian word “Ikra”; it is rooted in the Turkish (Persian) word “havyar” which is derived from “khavyar” the Persian word for egg. Consumption of caviar started with the Persians who believed the eggs, or roe, of the sturgeon fish could imbue them with physical strength and endurance. It’s likely that this belief paved the way for the long lasting appeal for this eccentric food. Historical records indicate that during the 4th century, the presentation and eating of sturgeon eggs at banquets occurred with tremendous fanfare. Caviar contains many components which are great for the body such as Selenium, Manganese, Copper, Zinc, Potassium, Sodium, Phosphorus, Magnesium, Iron, Calcium, Vitamin B6, Riboflavin, Vitamin B12, Vitamin E and Vitamin A. Caviar is considered a delicacy. As such, it is typically served as a garnish or a spread. Usually you’ll see it served with crackers. The term caviar can also be used to describe the roe, or eggs, of other species of sturgeon or even certain other fish. The roe can be "fresh"  (non-pasteurized) or pasteurized. Pasteurization reduces its culinary and economic value since it is really commonly eaten fresh. Caviar is the eggs, or roe, harvested from sturgeon. Caviars were extracted by stunning the fish and extracting its ovaries in a traditional way. Currently, caviars are extracted through a caesarean section to enable the female fish to continue producing more eggs in future. Stripping is also another method which is used wherein caviars are extracted through a small incision which is made at the genital muscles when the fish is expected to lay eggs. However, in this case, an ultrasound is done to identify the best time of laying eggs. While caviar comes from a fish, it is not (or shouldn't be) overly fishy to the taste. Because of its nature, caviar has a mild fishiness and a slightly salty flavor. However, the taste of caviar is actually more like ocean water, rather than in-your-face fish. It is a complex flavor to explain. Beluga, Sterlet, Kaluga hybrid, Ossetra, Siberian sturgeon and Sevruga are some of the common types of sturgeon that produce caviar. The American White Sturgeon caviar is abundant and native to California and the U.S. Pacific Northwest. The rarest, on the other hand, is from beluga sturgeon that swim in the Caspian Sea. Wild caviar production was suspended in Russia between 2008 and 2011 to allow wild stocks to replenish since sturgeons are already considered as critically endangered species. Beluga caviar is prized for its soft and extremely large eggs and caviar from this species can range in color from pale silver-gray to black. Ossetra Caviar is the next tier down in quality. It is a medium-sized roe whose color ranges from pale brown to a darker richer brown. Ossetra is also known as Russian caviar. Other types of caviar are the gray sevruga caviar, Chinese Kaluga caviar, and American white sturgeon caviar. The Siberian variety, with black beads is similar to sevruga and is popular because of its reduced (5 years) harvest period, but it has a higher brine content than other kinds. The Chinese Kaluga hybrid can range in color from a dark gray to a light golden-green. It is a close cousin of beluga caviar. The eggs of red caviar are bigger than black caviar and they are usually very firm. Red caviar eggs should burst. When you press them between your tongue and the roof of your mouth you can actually feel the “pop.” This little burst releases the juice which was once protected by the outer shell, which holds the famed flavor of caviar. Red caviar or roe is common in California maki and sushi rolls while the black or gray one is not being used in typical maki rolls. When you open a jar of high-quality caviar, the first thing you will notice is the smell and its aroma. Those new to the “caviar experience” typically describe caviar as having a “pungent” smell. Fish oils and salty brine have a strong scent. However, for those who enjoy caviar, it's a pleasant smell. As a food, caviar is highly perishable. When serving, it must be left it in its original packing container. You should use a spoon which is not made of metal to avoid adding metallic taste to its flavor. It can either be a wooden or plastic spoon. Caviar is not only a delicacy, but it's also considered one of the most highly valued foods in the world as per Caviar Star. On the most expensive end of the spectrum, Grade A caviar costs as much as $25,000 per kilogram. However, even caviar that isn't quite as rare is still very expensive for a product derived from fish. The most expensive kind of caviar is a type called "Almas", a golden caviar produced by very rare female albino sturgeon. These sturgeon are between 60 and 100 years old. They can be found in the southern Caspian Sea near Iran. Where less pollution allows for optimum conditions. Because of overfishing, smuggling and pollution caused by sewage entry into the Caspian Sea, the sturgeon population has significantly decreased. Previously, sturgeons were abundant and there was a time that caviar were being sold for a very cheap price. It was sold in bars where it was eaten along with the drinks, just like peanuts are in today’s setting. Currently, China is considered one of the countries with the highest export rate of caviar. China has emerged as the world’s leading producer, accounting for 60% of the world production in caviar. The biggest caviar company in the world is the Chinese brand Kaluga Queen, which cultivates sturgeon at Qiandao Lake in Zhejiang. Sturgeon species native to America also produce a variety of caviars which are sold in the market. However, the highest quality caviars typically come from sturgeon found in the Caspian Sea. The United States Fish and Wildlife Service banned the import of Caspian Sea Beluga caviar to protect the endangered Beluga sturgeon in September 2005. The ban soon included Beluga caviar from the Black Sea basin. In fact, the true beluga caviar—the roe from a beluga sturgeon—has been illegal in the United States of America since 2005, when the U.S. Fish and Wildlife Service (FWS) prohibited the importation of any beluga products originating from the Caspian Sea. There are 27 different species of fish which fall under the common name of “Sturgeon.” All of them belonging to the Acipenseridae family. Historically, the earliest sturgeon fossils date back to the Late Cretaceousperiod. Sturgeon are descended from other, earlier fish, whose fossil records date back to the Early Jurassic period, approximately 174 to 201 million years ago. Sturgeons are long-lived, late-maturing fish with distinctive characteristics. Examples of these are their heterocercal caudal fin similar to those of sharks, and an elongated, spindle-like body that is smooth-skinned, scaleless. Their skin is armored with five rows of bony plates. The plates are called “scutes.” In fact, those who are farming caviar from sturgeons wait for 5-10 years. Several sturgeon species can grow quite large, typically ranging 2–3.5 m (7–12 ft) in length. The largest sturgeon ever recorded was a beluga female. She was captured in the Volga Delta in 1827. She measured 7.2 m (23 ft 7 in) long and weighed 1,571 kg (3,463 lb). Most sturgeons are anadromous bottom-feeders and they only migrate upstream to spawn. They primarily eat aquatic macroinvertebrates, freshwater mussels, snails, crustaceans, and small fishes available in their habitat. Even in captivity such as a hatchery, sturgeons do not eat carion of any kind. They prefer, instead, to eat fresh food. Smaller white sturgeon of Nechako River in British Columbia eat fish eggs, shrimp, clams, fly and bug larvae, small crayfish, eulachon and other fish. The l