Caviar is a luxury food product made from the salted eggs, or roe, of certain fish, primarily sturgeon. The most prized types of caviar come from the Beluga, Osetra, and Sevruga species. Caviar is known for its delicate flavor and unique texture, often enjoyed as a gourmet delicacy in fine dining. To produce caviar, the fish are harvested, and their eggs are carefully extracted and processed with salt. The quality of caviar is determined by factors such as the type of fish, the size and color of the eggs, and the method of preparation. It is typically served chilled and can be paired with various accompaniments.