Today, July 18, 2013, is National Caviar Day. Caviar is a product made from salt-cured fish-eggs of the Acipenseridae family. The roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value. Traditionally the term caviar refers only to roe from wild sturgeon in the Caspian and Black Seas (Beluga, Ossetra & Sevruga caviars). Depending on the country, caviar may also be used to describe the roe of other fish such as salmon, steelhead trout, trout, lumpfish, whitefish, and other species of sturgeon. Caviar is considered a luxury delicacy and is eaten as a garnish or a spread. In 2012, caviar sold for $2,500 per pound, or $3,000 to $5,500 per kilo. Have you ever had Caviar? I haven't. Do you like it? I don't think I would.
