If we may believe the critics (and I have no reason to disagree), the best caviar is made from the roe of various sturgeons. Usually, expensive caviar is made from roe with large berries. Part of the gustatory sensation occurs when these berries pop, releasing a burst of flavor. Although caviar can be made from good roe from most fish, such as salmon and carp, I suggest that roe with small berries (or grains) be made into another delicacy, as described in this recipe, or be used for pressed caviar instead. Like winemaking, the processing of caviar can be as complicated and as highly technical as you choose to make it. For openers, try the simple recipe below.