Fish Eggs
Some people insist that only properly processed eggs from Caspian or Black Sea sturgeon (sieved to remove the egg sacs, leaving only the eggs) merit being called caviar. We’re willing to cast our nets wider, as it were, to include salted and sieved eggs from salmon, trout, flying fish, and paddlefish, among other sea creatures (and even land animals—French snail farmers introduced escargot caviar in 2007). Unsieved shad eggs, on the other hand, are a delicacy typically referred to as roe; sea urchin “roe” (or uni) is actually a euphemism for gonads. —Zanne Stewart
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