What exactly is caviar? In a strict sense, caviar only refers to sturgeon roe. Along with foie gras and truffles, it is considered one of the world's top three culinary delights. With their massive size, early appearance, sluggish growth, and lifespans of more than a century, sturgeon are considered to be "living fossils" in water. Sturgeons that have been mature for at least 10 years are used to collect caviar. Depending on the species, caviar can range in hue from grey to dark grey and brown. In well-lit environments, it appears translucent and golden-brown.
For a fresh taste, it is advised to consume the caviar as soon as possible. At -3°C to 0°C, caviar can be kept unopened. Once opened, it should be finished as quickly as possible. It can be frozen at -18°C for a longer storage period
