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Description
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The four main types of caviar are Beluga, Sterlet, Ossetra, and Sevruga. The rarest and costliest is from beluga sturgeon that swim in the Caspian Sea, which is bordered by Iran, Kazakhstan, Russia, Turkmenistan and Azerbaijan.

Caviar is extremely perishable and must be kept refrigerated until consumption. Pasteurized caviar has a slightly different texture. It is less perishable and may not require refrigeration before opening.

1 Teaspoon of caviar (16g) contains:

Calories: 42
Fat(g): 2.86
Carbohydrates(g): 0.64
Fibers(g): 0
Protein(g):...
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