Caviar is available in colors ranging from light gray to gray-black shades.

Black caviar is generally made from sturgeon eggs. The three main types of black caviar we usually see are flash sturgeon, sturgeon and koeluga caviar. Red caviar is usually made from salmon eggs or trout eggs. The red caviar often seen in stores is fine-scaled salmon caviar.

Caviar, also known as roe, is a cured product of sturgeon and salmon eggs:

Caviar is a rounded, full-bodied granule that tastes fishy and salty when it breaks up in the mouth, as if it were the ocean. Traditionally, caviar refers to salted sturgeon roe, and its value is equal to that of truffles in the plant world, with an outstanding flavor and high price, which has long been a "luxury" on the Western table.