(caviar)
91pressed caviar — originally the only way to preserve caviar, this type is now made from sevruga or oscietre eggs that have been damaged in processing, or from immature or overripe eggs. It has a very salty, fishy taste and 6 kg of eggs make 1 kg of pressed caviar …
92sevruga (caviar) — [sev ro͞o′gə] n. caviar prepared from the small, grayish or black roe of a sturgeon chiefly from the Caspian Sea * * * …
93sevruga (caviar) — [sev ro͞o′gə] n. caviar prepared from the small, grayish or black roe of a sturgeon chiefly from the Caspian Sea …
94sevruga (caviar) — [sev ro͞o′gə] n. caviar prepared from the small, grayish or black roe of a sturgeon chiefly from the Caspian Sea …
95guns-to-caviar index — a ratio of how much the world spends on fighter jets (guns) and how much on executive jets (caviar), a measure of the geopolitical and economic climate. The ratio was 10:1 in 1990 when Cold War funding was still being spent but by 1996 this had… …
96lumpfish caviar — the eggs of Cyclopterus lumpus (Cyclopteridae) as caviar …
97Comer minhoca e arrotar caviar — Comer minhoca e arrotar caviar. (RJ) …
98Pra festa que tem caviar, não se leva sanduíche — Pra festa que tem caviar, não se leva sanduíche. (Bras net, SP) …
99black caviar — type of caviar (fish eggs) …
100beluga caviar — noun roe of beluga sturgeon usually from Russia; highly valued • Hypernyms: ↑caviar, ↑caviare • Part Holonyms: ↑beluga, ↑hausen, ↑white sturgeon, ↑Acipenser huso …