Caviar is a delicacy produced using the handled and salted roe (eggs) of sturgeon, an enormous fish tracked down in the Caspian and Dark Ocean districts. The most valued and costly caviar ordinarily comes from the beluga, ossetra, and sevruga sturgeon species. The eggs change in size, variety, and flavour contingent upon the kind of sturgeon and its eating routine. Remember that there are additionally elective caviar choices produced using other fish, similar to salmon or trout, yet they're not viewed as obvious caviar in the customary sense.