Caviar or cure is the name given to all kinds of fish eggs in gastronomy. Some fish eggs are also valuable as a special food. These are eggs obtained from sturgeon fish living in the Caspian Sea and crosse, a sturgeon species. Black caviar is the most valuable of these. Myrtle and crosse fish are caught alive, their eggs are taken out of them, and their bellies are sewn and put back into the water. In this way, caviar can be obtained from one fish 3-4 times. Salted and canned caviar is sold all over the world at high prices. Beluga caviar is the most popular and expensive type of black caviar. Red caviar obtained from salmon is not as valuable as black.