Caviar

• 4 oz/115 g Caspian Sea caviar
• Toasted sangak bread or thin toast
• 2

Caviar is the unfertilized, processed roe of the sturgeon. The name for caviar comes from the Persian mahi-e khayeh dar, literally meaning “fish-bearing eggs.” The best caviar is from the Caspian Sea. There are four main types of caviar, each from a different species of sturgeon. The largest eggs, known by the Russian name beluga, are from the fil-mahi, literally “elephant fish.”