caviar

cav·i·ar

also cav·i·are C0176300 (kăv′ē-är′, kä′vē-)n. The roe of a large fish, especially sturgeon, that is salted, seasoned, and eaten as a delicacy or relish.

[Alteration of earlier caviarie (probably from obsolete Italian caviari, pl. of caviaro) or from French caviare, both from Turkish havyar, from Persian khāviyār, probably from a Caspian Iranian dialect variant of Persian khāya-dār, egg-holding (as in māhī-i khāya-dār, egg-holding fish) : khāya, egg (from Middle Persian xāyag; see awi- in Indo-European roots) + -dār, holder; see zamindar.]

caviar

(ˈkævɪˌɑː; ˌkævɪˈɑː) or

caviare

n (Cookery) the salted roe of sturgeon, esp the beluga, usually served as an hors d'oeuvre[C16: from earlier cavery, from Old Italian caviari, plural of caviaro caviar, from Turkish havyār]

CAVIAR

(ˈkævɪˌɑː) n acronym for (Film) Cinema and Video Industry Audience Research

cav•i•ar

or cav•i•are

(ˈkæv iˌɑr, ˌkæv iˈɑr)

n. the roe of sturgeon, salmon, etc., eaten esp. as an appetizer. [1585–95; akin to the source of Italian caviaro, Turkish havyar caviar]

caviar

The salted roe (eggs) of sturgeon.

Thesaurus

Noun

caviar - salted roe of sturgeon or other large fish; usually served as an hors d'oeuvrecaviarehard roe, roe - fish eggs or egg-filled ovary; having a grainy texturebeluga caviar - roe of beluga sturgeon usually from Russia; highly valued

Translations

鱼子酱

caviar(e)

(ˈkӕviaː) , ((American) kaviˈa:) noun the pickled eggs (roe) of a certain large fish, used as food. 鱼子酱

caviar

caviare

(kăv`ēär), the roe (eggs) of various species of sturgeonsturgeon,
primitive fish of the northern regions of Europe, Asia, and North America. Unlike evolutionarily advanced fishes, it has a fine-grained hide, with very reduced scalation, a mostly cartilaginous skeleton, upturned tail fins, and a mouth set well back on the underside of
..... Click the link for more information. prepared as a piquant table delicacy. The ovaries of the fish are beaten to loosen the eggs, which are then freed from fat and membrane by being passed through a sieve. The liquid is pressed off, and the eggs are mildly salted and sealed in small tins or kegs. Fresh caviar (the unripe roe), made in winter from high-grade eggs, is scarce and consequently expensive, especially when imported. Less choice varieties are cured with 10% salt. The eggs, black, green, brown, and the rare yellow or gray, may be tiny grains or the size of peas. The best-known caviar comes the countries on the Black and Caspian seas and the rivers that flow into them, but declines in sturgeon species there and elsewhere has led to a suspension of the international trade in nearly all caviar from wild Caspian sturgeon several times since 2001. Good quality sturgeon caviar is also produced in Italy, France, South Korea, and elsewhere from farm-raised fish. In the United States caviar is made from the roe of white sturgeon. Similar products are produced from the roe of other fish, such as paddlefish, whitefish, salmon, flying fish, pike, and trout.

Bibliography

See I. Saffron, Caviar (2002).

caviar

extremely expensive delicacy of sturgeon’s roe; byword for luxurious living. [Western Culture: Misc.]See: Luxury

Acronym

Definition

CAVIAR➣Context Aware Vision Using Image-Based Active Recognition

CAVIAR➣Cinema And Video Industry Audience Research

caviar

cav·i·ar

caviar

caviare

CAVIAR

cav•i•ar

or cav•i•are

caviar

caviar(e)

caviar

caviar

caviare

Bibliography

caviar

CAVIAR

caviar

Synonyms for caviar

noun salted roe of sturgeon or other large fish

Synonyms

Related Words