Caviar – that mysterious delicacy one hears about the wealthy enjoying. Couple it with fine champagne and a ride in the French countryside in a Rolls Royce, and you have the epitome of indulgence. However, caviar is not simply for the rich and famous, but can be enjoyed by those of us who have yet to reach that elite status as well.

First, what is caviar?

Caviar is the completely ripe egg masses (or roe), taken from the female, of a few specific varieties of fish. This roe is then processed and salted. Experts look for caviar that is fine grained and shiny. Caviar most often comes from sturgeon fish. Black caviar, from the sturgeon from the Caspian Sea is one of the more commonly found types. However, caviar obtained from Beluga sturgeon (Beluga caviar), Russian sturgeon (Ossetra caviar), or Stellate sturgeon (Sevruga caviar) are other varieties found in the marketplace. Recently, less costly varieties of caviar can now be found as well. These varieties are from alternate fish species including the North American salmon, as well as the more abundantly found whitefish and even trout.

Where does caviar comes from?

As mentioned, the most commonly consumed Black caviar is from the sturgeon found in the Caspian sea, a land-locked sea bordered by Iran, Russia, Azerbaijan, and Kazakhstan. However, other varieties of sturgeon can be found in a variety of coastal waterways, lakes and rivers, scattered across the Northern Hemisphere. Paddlefish is another sturgeon alternative, for caviar, and can be found in both the United States and Europe. And, as mentioned, the North American salmon, found in Alaska are becoming increasingly popular.