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