According to the dictionary, caviar is the processed salted roe of large fish, typically sturgeon. Sturgeon take 10 years to reach reproductive age and are in danger of extinction in the wild. While Russian caviar is most well-known, I’m going to focus on American caviar since it is more sustainable, readily available and less expensive. American caviar was once a huge industry. In the early 19th century caviar was harvested so heavily in the United States that sturgeon almost disappeared completely.
Here are a few ways to enjoy caviar or roe:
* On top of steak tartare