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Caviar is a luxurious and expensive delicacy made from the roe (eggs) of sturgeon fish. Sturgeon, also known as Acipenseridae, are found in the waters of the Caspian Sea, the Black Sea, and parts of the Atlantic and Pacific Oceans. The highest quality caviar in the world is primarily sourced from the Caspian Sea, particularly from sturgeon species such as Beluga, Osetra, and Sevruga.

Caviar comes in various colors, including black, gray, golden, and red, with its taste and texture varying depending on the type of fish, environment, and processing. It is rich in protein, vitamins B12, D, A, and minerals such as iron, magnesium, and phosphorus.

Due to its rarity and the labor-intensive process of harvesting the roe, caviar is considered a highly expensive food and is often served as an appetizer or paired with bread, cream, or eggs.