Caviar, which means fish eggs in Persian, is technically only sturgeon eggs that can be called caviar, with the best quality caviar coming from the Caspian Sea, which borders Iran and Russia.

Not all sturgeon eggs can be made into caviar, there are more than 20 different species of sturgeon in the world***, of which only the eggs of Beluga, oscietra and Sevruga are made into caviar, and the highest grade, Beluga, is produced in less than a hundred pints a year, and it takes more than a sixty year old Beluga to make caviar.

Expanded Information:

Caviar Effect: Caviar contains trace elements, mineral salts, proteins, amino acids, and restructuring of essential fatty acids needed by the skin. Not only can it effectively moisturize and nourish the skin, but it also has the effect of making the skin delicate and smooth.

Caviar contraindications: when eating caviar, do not let too strong, too much diversity of smell overpower its flavor; avoid high-temperature cooking to affect the quality of caviar; to use a shell spoon to scoop caviar, metal spoons will seriously damage the aroma of caviar.

Baidu Encyclopedia - Caviar