Caviare [SAFE]

Partially cooked to increase shelf life, though this slightly alters the texture and lowers economic value. Culinary Traditions and Etiquette

: Broadly used to describe the roe of other fish, including salmon, trout, and lumpfish, though these are often legally labeled as "caviar substitutes". caviare

The rarest and most expensive; large, light-gray eggs with a buttery flavor. Partially cooked to increase shelf life, though this