According to legal regulations, e.g. the Codex Alimentarius of the Food and Agriculture Organisation, only fish eggs of the sturgeon family (Acipenseridae) may be sold under the name “real caviar”. Sturgeon caviar is valued among gourmets for its slightly salty taste with nutty nuances and its fine, creamy melting. As most sturgeon species are on the Red List of endangered species, the catching, and trade of wild specimens is banned internationally. Real caviar therefore comes from cultivated sturgeon grown in aquaculture or ponds. Animals of the genera Acipenser and Huso are particularly important for caviar production.