Caviare vs. Caviar — What's the Difference?

The roe of a large fish, especially sturgeon, that is salted, seasoned, and eaten as a delicacy or relish.

Caviar (also known as caviare; from Persian: خاویار‎, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or a spread.

Alternative spelling of caviar

The pickled roe of sturgeon or other large fish, eaten as a delicacy.

Salted roe of sturgeon or other large fish; usually served as an hors d'oeuvre

The roe of a large fish, especially sturgeon, that is salted, seasoned, and eaten as a delicacy or relish.

Roe of the sturgeon or of certain other large fish, considered a delicacy.

(figurative) Something whose flavour is too fine for the vulgar taste.

The roes of the sturgeon, prepared and salted; - used as a relish, esp. in Russia.

Salted roe of sturgeon or other large fish; usually served as an hors d'oeuvre