Only sturgeon roe can be called "caviar". Caviar is very expensive. It comes from the female sturgeon caught mainly in the Caspian Sea. After the extraction of the eggs, they are washed, brined, drained, and then canned. The main varieties are: beluga, Osetra and Sevruga. We now produce sturgeon caviar from Lake Parent in Abitibi. Caviar is very fragile, it is eaten fresh, never frozen, and served with sour cream on lightly buttered blinis or toast. Other fish roe come from salmon, carp, cisco (lake whitefish), cod, etc.. They can’t be legally called "caviar". You can buy Abitibi caviar in some fish markets.