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The sturgeon is a large migratory fish that features tasty flesh and eggs known as roe or caviar. Some sturgeon exceed 3,000 pounds but the average weight is 60 pounds. A specimen of the beluga, the largest type of sturgeon, is pictured alongside the smaller but rarer sterlet. (Hughes Food History Archives)
Caviar, sturgeon fish eggs, is an extremely perishable and expensive appetizer. The eggs are sieved and lightly salted before packaging in tins. Traditionally the finest caviar came from the Caspian Sea. Both Iran and Russia shared in the harvest and processed the roe. This bowl of Iranian caviar is ready to be served. (Hughes Food History Archives)