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languages and supposed to be of Turk or Tatar origin, but the Turk word khavyah is probably derived from the Ital. caviare.; the word does not appear in See also:

RUSSIAN

Russian. The best caviare, which can only be made in See also:

winter and is difficult to preserve, is the loosely granulated, almost liquid, See also:

KIND (O. E. ge-cynde, from the same root as is seen in " kin," supra)

kind, known in See also:

Russia as ikra. It is prepared by beating the ovaries and straining through a See also:

SIEVE (O.E. sife, older sibi, cf. Dutch zeef, Ger. Sieb; from the subst. comes O.E. siftan, to sift)

sieve to clear the eggs of the membranes, See also:

fibres and fatty See also:

MATTER

matter; it is then salted with from 4-6% of See also:

salt. • The difficulty of preparation and of transport has made it a table delicacy in western See also:

EUROPE

Europe; where it has been known since the 16th See also:

CENTURY (from Lat. centuria, a division of a hundred men)

century, as is evidenced by See also:

HAMLET

Hamlet's " His See also:

PLAY

play . . . pleased not the million, 'twas caviare to the See also:

general." It is eaten either as an hors d' oeuvre, particularly in Russia and See also:

NORTHERN

northern Europe with kummel or other See also:

LIQUEURS

liqueurs, or as a savoury, or as a flavouring to other dishes. The coarser quality, in Russia known as prijusnaya (from pajus, the adherent skin of the ovaries), is more strongly salted in brine and is pressed into a more solid See also:

FORM (Lat. forma)

form than the ikra; it is then packed in small barrels or hermetically-sealed tins. This forms a See also:

STAPLE

staple article of food in Russia and eastern Europe. Though the best forms of caviare are still made in Russia, and the greater quantity of the coarser kinds are exported from See also:

ASTRAKHAN

Astrakhan, the centre of the See also:

trade, larger amounts are made each See also:

YEAR

year for export in See also:

AMERICA

America and also in See also:

Germany, See also:

Norway and See also:

Sweden. The roe of See also:

TUNNY (Thunnus thynnus)

tunny and See also:

MULLET

mullet, pickled in brine and See also:

VINEGAR

vinegar, is used, under the name of " Botargo," along the Mediterranean littoral and in the See also:

LEVANT

Levant.

End of Article: CAVIARE, or CAVIAR

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