An expensive Caspian Sea caviar.
I have only heard the term "Sevruga" associated with very expensive Caviar so that would imply that Sevruga could be a Sturgeon.
Sturgeon
Caviar, the internal ovaries of the sturgeon fish, can be identified by the species of sturgeon that they are obtained from. Therefore the four kinds of caviar are Sterlet, Ossetra, Beluga, and Sevruga.
Most "real" caviar comes from the sturgeon and come from the Caspian Sea. The three main types of caviar are beluga (the most expensive), osetra and sevruga. All these have gray or black eggs. For the more economy minded, Other popular types include salmon (medium, orange to dark red eggs), lumpfish (tiny, shiny and frim black eggs) and whitefish (smaller, yellowish eggs).
Caviar is categorized into types based on the origin and processing method. There is Russian caviar, Iranian caviar and American Caviar. Malossol, salted caviar, pressed caviar and pasteurized caviar are different types of processed caviar.
There isn't one, because caviar is a food. Or you could just put anti-caviar.
egg plus fish
Caviar, sometimes black caviar, is a luxury delicacy, consisting of processed, salted, non-fertilized sturgeon roe.[1] The roe can be "fresh" (non-pasteurized) or pasteurized, the latter having much less gastronomic and economic value.[2]Traditionally the designation caviar is only used for sturgeon roe, namely from the wild sturgeon species from the Caspian Sea, in most cases from Azerbaijan, Russia or Iran (Beluga, Ossetra and Sevruga caviars). These caviar varieties, according to their quality (flavour, size, consistency and colour) can reach (February 2009) prices between € 6,000 and € 12,000 per kilo, and are associated with gourmet and Haute cuisine environments.Presently, depending on specific national laws, the name caviar may be used by a variety of far less expensive products, substitutes and imitations of caviar, such as salmon roe (sometimes called red caviar), trout roe, lumpfish roe, etc.However, according to the Food and Agriculture Organization, roe from any species not Acipenseriformes (including Acipenseridae, or sturgeon strictu sensu, and Polyodontidae, or paddlefish) are not caviar, but "substitutes of caviar".[3] This position is also adopted by the Convention on International Trade in Endangered Species of Wild Fauna and Flora,[4] the World Wide Fund for Nature,[5] the United States Customs Service,[6] and the Republic of France.[7]Caviar is commercially marketed worldwide as a delicacy and is eaten as a garnish or a spread; for example, with hors d'œuvres.
Caviar can be eaten alone or on different things. Caviar can be spread on bread, crackers and blinis. Caviar can be drunk with wine, champagne, or vodka.
Fish + Egg = Caviar
Fish + Egg = Caviar
Caviar is fish eggs.