Caviare -

The rarest and most expensive; large, light-gray eggs with a buttery flavor.

The value of caviare is largely determined by the species of fish and the processing method used. Characteristics caviare

: Broadly used to describe the roe of other fish, including salmon, trout, and lumpfish, though these are often legally labeled as "caviar substitutes". The rarest and most expensive; large, light-gray eggs

Partially cooked to increase shelf life, though this slightly alters the texture and lowers economic value. Culinary Traditions and Etiquette The rarest and most expensive