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Caviar is much more than a luxurious delicacy for festive occasions: the eggs of the sturgeon are a declaration of love of pure taste and can today be consumed without a guilty conscience as caviar is now hardly ever caught wild but comes almost exclusively from fish farms.
Traditionally, caviar refers to a delicacy consisting of salt-cured fish-eggs of the Acipenseridae (sturgeon) family, in other terms eggs extracted from wild sturgeons from the Caspian and Black Sea. Among the different sorts of caviar, 3 are more famous than others: Sevruga, Oscietra from Gueldenstaedtii sturgeon and Beluga from Huso-huso sturgeon.