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Caviar is a delicacy consisting of salt-cured fish-eggs of the Acipenseridae family. The roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.〔According to Jean-Pierre Esmilaire, ''Directeur Général'' of (Caviar House & Prunier ): "two-thirds of caviar's taste is lost through pasteurisation." (in ("Three-star caviar", Caterersearch - The complete information source for hospitality, 1 February 2001 )). Also Judith C. Sutton states that "pasteurized caviar doesn't taste as good or have the consistency of fresh caviar, and caviar lovers avoid it." ( in Judith C. Sutton, ''Champagne & Caviar & Other Delicacies'', New York, Black Dog & Leventhal, 1998, p. 53.)〕 Traditionally, the term ''caviar'' refers only to roe from wild sturgeon in the Caspian and Black Sea〔lan Davidson, Tom Jaine, ''The Oxford companion to food'', Oxford University Press, 2006, ISBN 0-19-280681-5, ISBN 978-0-19-280681-9, (p. 150 ).〕 (Beluga, Ossetra and Sevruga caviars). Depending on the country, ''caviar'' may also be used to describe the roe of other fish such as salmon, steelhead, trout, lumpfish, whitefish,〔(【引用サイトリンク】title=Smith Bros. Whitefish Caviar )〕 and other species of sturgeon. Caviar is considered a delicacy and is eaten as a garnish or a spread. ==Terminology== According to the United Nations' Food and Agriculture Organization, roe from any fish not belonging to the Acipenseriformes species (including Acipenseridae, or sturgeon ''sensu stricto'', and Polyodontidae or paddlefish) are not caviar, but "substitutes of caviar."〔"Roe coming from a fish other than Acipenseriformes is not caviar, and is often classified as «caviar substitute»." in (Catarci, Camillo (2004), "Sturgeons (Acipenseriformes)", in ''World markets and industry of selected commercially-exploited aquatic species with an international conservation profile'', FAO Fisheries Circulars - C990, FAO Corporate Document Repository, Fisheries and Aquaculture Department. )〕 This position is also adopted by the Convention on International Trade in Endangered Species of Wild Fauna and Flora,〔"Caviar: processed roe of Acipenseriformes species." in (CITES (2002), "Annex 1 - CITES guidelines for a universal labelling system for the trade in and identification of caviar", in ''Resolution Conf. 12.7 - Conservation of and trade in sturgeons and paddlefish'', Twelfth meeting of the Conference of the Parties, Santiago (Chile), 3-15 November 2002. )〕 the World Wide Fund for Nature,〔"Caviar is made from the unfertilized eggs of female sturgeon and paddlefish, among the oldest and largest species of fish living on earth." in (World Wide Fund for Nature, Wildlife Trade - Caviar Trade FAQs. )〕 the United States Customs Service,〔"The United States of America Custom Service (US Customs & Border Protection, 2004) defines caviar thus: Caviar is the eggs or roe of sturgeon preserved with salt. It is prepared by removing the egg masses from freshly caught fish and passing them carefully through a fine-mesh screen to separate the eggs and remove extraneous bits of tissue and fat. At the same time, 4–6 percent salt is added to preserve the eggs and bring out the flavour. Most caviar is produced in Azerbaijan, Russia and Iran from fish taken from the Caspian Sea, the Black Sea, and the Sea of Azov." in (Johannesson, J. (2006), "1. Fish roe products and relevant resources for the industry: Definitions of caviar", ''Lumpfish caviar – from vessel to consumer'', FAO Fisheries Technical Paper No. 485, Rome, FAO, p.1. )〕 and France.〔(Arrêté du 23 février 2007 ) (NOR: DEVN0750874A; Version consolidée au 06 mai 2007), Article 1: "a) Caviar : oeufs non fécondés, traités, des espèces d'acipensériformes dont la liste figure en annexe du présent arrêté;".〕 The term is also used to describe dishes that are perceived to resemble caviar, such as "eggplant caviar" (made from eggplant or aubergine) and "Texas caviar" (made from black-eyed peas). 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「caviar」の詳細全文を読む スポンサード リンク
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