Salted roe of sturgeon or other large fish; usually served as an hors d'oeuvre; SYN. caviare.
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.