a kind of food consisting of the salted roes of large fish, the best being that of the sturgeon. It is usually packed in kegs; and an inferior kind is formed into small dry cakes about an inch thick and three or four inches broad. Caviare is chiefly made in Russia, especially at Astrachan, where it is called ikra. It is greatly esteemed by that nation, and is also consumed in considerable quantities in Italy and France.