I see a lot of products labeled as caviar at the supermarket, including salmon and lumpfish roe. What is the actual definition of real, traditional black caviar?
Globally, authentic caviar must come strictly from the sturgeon family. If you want to know what fish does caviar come from and understand the culinary grading, it is best to look into specific species like Osetra, Sevruga, or Beluga. Most other varieties available in supermarkets are technically classified as fish roe rather than genuine sturgeon caviar, which accounts for the massive difference in quality and taste.
