Caviar is traditionally defined as the egg of the sturgeon fish. That definition has now broadened to include several different fish eggs - such as trout, salmon, and several different American varieties of fish like hackleback, paddlefish and bowfin. These "non-sturgeon caviars" are typically referred to as roe, however, they are caviar in the sense that they're plainly fish eggs, most of the time lightly salted. While most caviar lovers are familiar with the most high end caviars like Osetra and Sevruga, new definitions have now arisen: aqua-culture brings up farmed caviar, wild caviar can include also trout and salmon roe, and the modern love for sushi and Asian cuisine brings us tiny tobyco and other garnishing caviars. In truth, there is no one type of caviar, but many different flavors, textures and colors to explore and experiment with.