Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea.
Caviar is an excellent source of protein, calcium and phosphorus.
Caviar is high in Iron, in fact you can get over 10% of your daily requirement of iron from caviar roe.
Fresh Caviar must be stored at 28-31 degrees Fahrenheit(-3C).
Some species of sturgeon, can live up to 100 years or more.
95% of caviar is imported to the US, the European Union, Switzerland, and Japan.
Some sturgeon can grow up to 2500 pounds and 15-feet long.
Sturgeons became endangered due to overfishing and also because the traditional method of removing the eggs was to kill the fish. Today many caviar producers surgically remove the eggs keeping the sturgeon alive to produce more eggs.