Caviar is the salt-cured roe that come from the 27 fish types in the gene family of the Sturgeon (Acipenseridae). The product can be sold as fresh produce or in a pasteurized form, with less culinary and monetary value.
The main types of caviar are Beluga, Sterlet, Kaluga hybrid, American osetra, Ossetra, Siberian sturgeon and Sevruga. Real Caviar is only considered as roe coming from Beluga, Osetra and Sevruga from the Caspian sea. This types of caviar are black. Caviar from Salmon or Trout is usually orange or yellow. With exception of Real Caviar, most commercially available products are from farmed fish. There is also a distinction in terms of processing methods, most coming from traditional Russian recipes. The 4 processing methods are: Malossol (little salt), Salted, Pressed and Pasteurized.