Caviar Caviar Caviar (less often, caviare) is a delicacy consisting of salt-cured roe of the Acipenseridae family. The roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value. Traditionally, the term "caviar" refers only to roe from wild sturgeon in the Caspian Sea and Black Sea (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, carp, and other species of sturgeon. Caviar is considered a delicacy and is eaten as a garnish or a spread. According to
Types of volcanic eruptions propels it forward. Phreatomagmatic eruptions are another type of volcanic eruption, driven by the compression of gas within magma, the direct opposite of the process powering magmatic activity. The third eruptive type is the phreatic eruption, which is driven by the superheating of steam via contact with magma; these eruptive types often exhibit no magmatic release, instead causing the granulation of existing rock. Within these wide-defining eruptive types are several subtypes. The weakest are Hawaiian and submarine, then Strombolian, followed by Vulcanian and Surtseyan. The stronger eruptive types are Pelean eruptions, followed by Plinian eruptions; the strongest eruptions are called