Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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caviar in English and caviare in French, terms derived from the Turkish khavyar (from which come also many names in other European languages, but not the Russian term, which is ikra), mean the salted eggs (roe) of various species of sturgeon; and by extension (improperly, some would say) edible eggs of other fish, especially if they bear or can be made to bear some resemblance to sturgeon eggs. Incidentally, the Japanese term ikura, derived from the Russian ikra, always refers to the salted eggs of various salmon species.