Serving caviar requires certain knowledge of caviar and the different details regarding its appropriate presentation. Below, you’ll find relevant details about the process of preparing caviar for serving.
Across Europe and the United States, sturgeon farms appeared in the 20th century. The caviar of sturgeons grown in artificial conditions is no less superior to the caviar extracted from them in the wild.
Traditionally, the designation “caviar” was only used for sturgeon roe obtained from wild sturgeon species living in the Caspian and Black Seas, including Beluga, Osetra (Russian Sturgeon and Persian Sturgeon) and Sevruga, so called the “True Sturgeons”.