: Broadly used to describe the roe of other fish, including salmon, trout, and lumpfish, though these are often legally labeled as "caviar substitutes". caviare
: In the late 19th century, "caviare" was used figuratively in French to describe the act of censoring text with black ink ( caviarder ). Varieties and Grades : Broadly used to describe the roe of
Partially cooked to increase shelf life, though this slightly alters the texture and lowers economic value. Culinary Traditions and Etiquette caviare