the roe of sturgeon, especially the beluga, or other fish, usually served as an hors d'oeuvre or appetizer.
Also, cav·i·are.
Origin: 1585–95; apparently back formation from caviarie (taken, perhaps rightly, as caviar + plural ending, Latin or Italian-i), of uncertain origin; compare Italiancaviaro,Turkishhavyar
c.1560, from Fr. caviar, from It. or Turk., from Pers. khaviyar, from khaya "egg" (from M.Pers. khayak "egg," from Old Iranian *qvyaka-, dim. of *avya-, from PIE *owyo-/*oyyo- "egg") + dar "bearing."