Where does caviare come from?

Caviare - is the roe of the female members of the sturgeon family. These fish are found in northern and central Asia, Europe and North America. The best quality black caviare comes from sturgeon caught during the winter months in the estuaries of rivers which flow into the Baltic Sea. It is regarded as a great delicacy and has been known in western Europe since the sixteenth century. Shakespeare mentions it in his play Hamlet. In a Soviet Union and Eastern Europe the coarser quality caviare is a staple food and is traditionally accompanied by gulps of vodka. When caviare is prepared the roe is carefully strained to remove fibres and fat. It is then salted and packed into the small barrels, jars or tins. Its salty flavour and grainy texture are an acquired taste. But like all expensive foods it is a taste thought by many people to be worth acquiring. Caviare is usually served as an hors d' oeuvre with bread or toast or on small biscuits with drinks. As well as the grey and black caviare there is also a red caviare. This is prepared from the roe of salmon and is considered by experts in these matters to be of inferior quality.