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
National Register of Historic Places property types National Register of Historic Places property types The U.S. National Register of Historic Places (NRHP) classifies its listings by various types of properties. Listed properties generally fall into one of five categories, though there are special considerations for other types of properties which do not fit into these five broad categories or fit into more specialized subcategories. The five general categories for NRHP properties are: building, district, object, site, and structure. Listed properties generally fall into one of five categories, though there are special considerations for other types of properties which do not fit into these five broad categories or