Caviar is a delicacy that is highly prized in the culinary world. It consists of salt-cured eggs (roe) derived from different species of sturgeon fish, harvested mainly from the Caspian and Black Seas. Known for its rich, buttery, and slightly salty flavor, caviar is often associated with luxury and extravagance due to its high price tag. The rarity of sturgeon fish and the labor-intensive process of extracting and preserving the roe contribute to its cost. Traditionally, caviar is consumed as it is, or used sparingly as a garnish to accentuate the flavors of other dishes. There are various types of caviar, including Beluga, Ossetra, and Sevruga, each varying in size, texture, and flavor, with Beluga being the most expensive due to its larger size and sophistic taste.