The rarest and most expensive; large, light-gray eggs with a buttery flavor.
: In the late 19th century, "caviare" was used figuratively in French to describe the act of censoring text with black ink ( caviarder ). Varieties and Grades caviare
Produced from Siberian sturgeon; known for a "silky" taste and spicy finish. The rarest and most expensive; large, light-gray eggs
Caviare is typically treated as a standalone experience or a delicate garnish. FRESH START, FRESH CAVIAR - Pat McNees The rarest and most expensive