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It seems that every single egg or row that comes from a fish is called Caviar.  But it's the same as calling every kind of bubbly liquid in a bottle for Champagne. Champagne can only be from the Champagne region in France.  Real Caviar is from the Sturgeon family, also known as the Acipenseridae family. And preferably fresh , not pasteurised. Many other types of fish roe get pasteurised to give them a longer shelf-life. Fresh Caviar will normally have 3-4 month's shelf-life, other types of roe will have up to 6 months.  Another way to distinguish a real caviar is...

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