(Store remaining sauce in refrigerator up to 3 days.) Divide caviar among 4 slices, spreading evenly over sauce. Cover with remaining toasted bread. Slice sandwiches on the diagonal. at Wsj.com

The rarest and most expensive form of caviar comes from the critically endangered beluga sturgeon that swims in the Caspian Sea.. Caviar (also known as caviare, originally from the Persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family Acipenseridae.Caviar is considered a delicacy and is eaten as a garnish or spread. [1] at En.wikipedia.org

Caviar tastes like the sea, with a briny, salty flavor and has a distinct “pop” of texture. Flavor nuances vary depending on the type of sturgeon, quality of eggs and the maturation process. at Foodnetwork.com

Caviar comes in all grades, but we don't find the bottom of the barrel to be worth buying, especially when tobiko, salmon, and trout are all good alternatives. Marky's wild-caught Paddlefish ... at Businessinsider.com

Why is most caviar farmed? Until the early 21st century, much of the caviar imported to the United States was a wild-caught rarity, coming primarily from Russia and the faraway Caspian Sea. at Foodandwine.com

Caviar, the eggs, or roe, of sturgeon preserved with salt. It is prepared by removing the egg masses from freshly caught fish and passing them through a fine-mesh screen to separate the eggs and remove remaining bits of tissue and fat. At the same time, salt is added to preserve the eggs and enhance the flavor. at Britannica.com

Caviar is great with simple buttered pasta, or try this easy white-wine cream sauce. Boil 8 ounces spaghetti in well-salted water until fully cooked. Drain well. While pasta cooks, boil 2 finely minced shallots in ½ cup white wine until syrupy. Add ¼ cup heavy cream, and cook until it thickens. Salt lightly (the roe will add more salt). at Wineenthusiast.com

Pressed caviar, otherwise known as payusnaya, is a paste made by compressing damaged caviar eggs into a pungent jam, traditionally a blend of sevruga, osetra, and beluga caviars. at Foodandwine.com

Most caviar producers will assign their caviar a grade that reflects how premium they consider the roe to be. This considers numerous factors, such as color, egg size, taste, consistency, and price. at Foodandwine.com

Learn about the types, grades, and serving suggestions of caviar, the luxury fish egg delicacy. Find out how to enjoy caviar with brioche, crème fraîche, vodka, champagne, or Pringles. at Themanual.com

Learn how to taste, serve, and shop for caviar with confidence from a third-generation caviar expert. Find out the differences between sturgeon and other fish caviar, the best varieties, and the best ways to enjoy them. at Seriouseats.com