caviar
Salted roe (eggs) of sturgeon, salmon, and other fishes. Caviar is prepared by beating and straining the egg sacs until the eggs are free from fats and then adding salt. Russia and Iran are the main exporters of the most prized variety of caviar, derived from Caspian Sea sturgeon. Iceland produces various high-quality, lower-priced caviars.
Three species of sturgeon living in the Caspian Sea generate 90% of the world's caviar, but there was a 75% decline in the catch 1984–94 due to overfishing and pollution.
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