/kav"ee ahr', kav'ee ahr"/, n.
the roe of sturgeon, esp. the beluga, or other fish, usually served as an hors d'oeuvre or appetizer.
Also, caviare.
[1585-95; appar. back formation from caviarie (taken, perh. rightly, as caviar + pl. ending, L or It -i), of uncert. orig.; cf. It caviaro, Turk havyar]

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Eggs, or roe, of sturgeon preserved with salt.

Most true caviar is produced in Russia and Iran, from fish taken from the Caspian and Black seas. The best grade, beluga, is prepared from large black or gray eggs; fresh beluga is relatively scarce and thus expensive. Caviar may be pasteurized for longer storage. Lesser grades are made from smaller, denser eggs. In the U.S., the roe of salmon, whitefish, lumpfish, and paddlefish is sometimes sold under the name caviar.

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      the eggs, or roe, of sturgeon preserved with salt. It is prepared by removing the egg masses from freshly caught fish and passing them carefully through a fine-mesh screen to separate the eggs and remove any extraneous bits of tissue and fat. At the same time, 4–6 percent salt is added to preserve the eggs and bring out the flavour. In Iran, borax is used in addition to salt. The better grades of caviar are classified malassol, Russian for “lightly salted.” Fresh caviar must be stored at between 32° and 45° F (0° and 7° C) or it deteriorates rapidly; for better storage it is pasteurized. Most true caviar is produced in Russia and Iran, from fish taken from the Caspian and Black seas.

      Caviar is graded according to the size of the eggs and the manner of processing. Grades are named for the types of sturgeon from which the eggs are taken: beluga, the largest, is black or gray; the smaller osetrova grayish, gray-green, or brown; sevruga, the smallest, is greenish black. The rarest caviar, made from the golden eggs of the sterlet, was formerly reserved for the table of the tsar; more recently it found its way to the tables of Soviet dignitaries and that of the shah of Iran. Lesser grades of caviar, made from broken or immature eggs, are more heavily salted and compressed. This payusnaya caviar is preferred by some because of its more intense flavour. The red roe of salmon and that of other fishes is sometimes sold under the name caviar. The roes of whitefish and lumpfish are dyed black with cuttlefish ink to resemble sturgeon eggs.

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Universalium. 2010.

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  • caviar — [ kavjar ] n. m. • 1553; cavyaire 1432; it. caviale, turc havyar 1 ♦ Œufs d esturgeon préparés, salés, constituant un hors d œuvre estimé et très coûteux (variétés : sévruga, osciètre, bélouga). « Du caviar, du caviar ! Et pas du pressé, pas du… …   Encyclopédie Universelle

  • Caviar — is the processed, salted roe of certain species of fish, most notably the sturgeon ( black caviar ) and the salmon ( red caviar ). It is commercially marketed worldwide as a delicacy and is eaten as a garnish or a spread; for example, with hors d …   Wikipedia

  • caviar — CAVIÁR, s.n. Icre negre preparate prin sărare. [pr.: vi ar] – Din fr. caviar. Trimis de valeriu, 03.03.2003. Sursa: DEX 98  CAVIÁR s. v. icre negre. Trimis de siveco, 05.08.2004. Sursa: Sinonime  caviár s. n. (sil. vi ar) …   Dicționar Român

  • Caviar — Cav i*ar, Caviare Ca*viare , n. [F. caviar, fr. It. caviale, fr. Turk. Hav[=i][=a]r.] The roes of the sturgeon, prepared and salted; used as a relish, esp. in Russia. [1913 Webster] Note: Caviare was considered a delicacy, by some, in Shakespeare …   The Collaborative International Dictionary of English

  • Caviar — Caviar, oder Störrogen, wird aus den Eiern der Sewruge bereitet und sieht in der Regel dunkelgrün aus. Die Zurichtung des Caviars, wie er im Handel versendet wird, ist einfach. Man breitet den frischen Rogen auf Tische, säubert ihn durch hölzerne …   Damen Conversations Lexikon

  • caviar — CAVIAR. s. m. Nom qu on donne à des oeufs d Esturgeon salés. On fait beaucoup de Caviar en Russie …   Dictionnaire de l'Académie Française 1798

  • caviar — 1550s, from Fr. caviar (16c.), from Italian or Turkish, from Pers. khaviyar, from khaya egg (from M.Pers. khayak egg, from Old Iranian *qvyaka , dim. of *avya , from PIE *owyo /*oyyo egg see EGG (Cf. egg)) + dar bearing …   Etymology dictionary

  • caviar — or caviare [kav′ē är΄, käv′ē är΄; kav΄ē är′] n. [Fr < It caviale < Turk khāvyār < Pers khāviyār < khāya, egg + dār, bearing: orig., spawning fish, hence, roe] the salted eggs of sturgeon, salmon, etc. eaten as an appetizer caviar to… …   English World dictionary

  • Cavĭar [1] — Cavĭar (röm. Ant.), in der Opfersprache der Priester der, bis zum Schweif des Pferdes sich erstreckende Rückentheil, bes. wenn beim Lustrum für das Pontificatcollegium geopfert wurde …   Pierer's Universal-Lexikon

  • Cavĭar [2] — Cavĭar (v. ital., russ. Ikra), eingesalzener Fischrogen vom Stör, Hausen, Sterlett, der Beluga u.a. großen Fischen; vorzüglich in Rußland, an der Ostsee, dem Schwarzen Meere u. der Wolga, euch in Persien, am Kaspischen Meere, der Türkei, Italien… …   Pierer's Universal-Lexikon

  • Caviar — Caviar, ist der eingesalzene Rogen verschiedener Fischarten, hauptsächlich des Störs, Haufen, Sterlets, doch auch von andern Fischen. Der meiste kommt aus Rußland von den genannten Fischen, u. die beste Sorte aus Astrachan. Auch in Italien,… …   Herders Conversations-Lexikon

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