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==Terminology== According to the United Nations' [[Food and Agriculture Organization]], roe from any fish not belonging to the [[Acipenseriformes]] order (including [[Acipenseridae]], or sturgeon ''[[sensu stricto]]'', and [[Polyodontidae]] or paddlefish) are not caviar, but "substitutes of caviar".<ref>"Roe coming from a fish other than Acipenseriformes is not caviar and is often classified as «caviar substitute»." in [http://www.fao.org/docrep/006/y5261e/y5261e06.htm Catarci, Camillo (2004), "Sturgeons (Acipenseriformes)", in ''World markets and industry of selected commercially-exploited aquatic species with an international conservation profile'', FAO Fisheries Circulars – C990, FAO Corporate Document Repository, Fisheries, and Aquaculture Department.] {{Webarchive|url=https://web.archive.org/web/20180712184110/http://www.fao.org/docrep/006/y5261e/y5261e06.htm |date=12 July 2018 }}</ref> This position is also adopted by the [[CITES|Convention on International Trade in Endangered Species of Wild Fauna and Flora]],<ref>"Caviar: processed roe of Acipenseriformes species." in [http://www.cites.org/eng/res/12/12-07R13.shtml CITES (2002), "Annex 1 – CITES guidelines for a universal labelling system for the trade-in and identification of caviar", in ''Resolution Conf. 12.7 – Conservation of and trade in sturgeons and paddlefish'', Twelfth meeting of the Conference of the Parties, Santiago (Chile), 3–15 November 2002.] {{webarchive|url=https://web.archive.org/web/20060214041052/http://cites.org/eng/res/12/12-07R13.shtml |date=14 February 2006 }}</ref> the [[World Wide Fund for Nature]],<ref>"Caviar is made from the unfertilized eggs of female sturgeon and paddlefish, among the oldest and largest species of fish living on earth." in [http://www.worldwildlife.org/what/globalmarkets/wildlifetrade/item5684.html World Wide Fund for Nature, Wildlife Trade – Caviar Trade FAQs.] {{Webarchive|url=https://web.archive.org/web/20120208092854/http://www.worldwildlife.org/what/globalmarkets/wildlifetrade/item5684.html |date=8 February 2012 }}</ref> the [[United States Customs Service]],<ref>"The United States of America Custom Service (US Customs & Border Protection, 2004) defines caviar thus: Caviar is the eggs or roe of sturgeon preserved with salt. It is prepared by removing the egg masses from freshly caught fish and passing them through a fine-mesh screen to separate the eggs and remove extraneous bits of tissue and fat. At the same time, 4–6 percent salt is added to preserve the eggs and bring out the flavour. Most caviar is produced in Azerbaijan, Russia, and Iran from fish taken from the Caspian Sea, the Black Sea, and the Sea of Azov." in [http://foodfancy.net/docs/a0685e01.pdf Johannesson, J. (2006), "1. Fish roe products and relevant resources for the industry: Definitions of caviar", ''Lumpfish caviar – from vessel to consumer'', FAO Fisheries Technical Paper No. 485, Rome, FAO, p.1.] {{Webarchive|url=https://web.archive.org/web/20131110184657/http://foodfancy.net/docs/a0685e01.pdf |date=10 November 2013 }}</ref> and [[France]].<ref>[http://www.legifrance.gouv.fr/affichTexte.do;jsessionid=46BF33411922BE7C1609CEB7AC30A027.tpdjo08v_3?cidTexte=LEGITEXT000006056141&dateTexte=20100202 Arrêté du 23 février 2007] {{Webarchive|url=https://web.archive.org/web/20121003152749/http://www.legifrance.gouv.fr/affichTexte.do;jsessionid=46BF33411922BE7C1609CEB7AC30A027.tpdjo08v_3?cidTexte=LEGITEXT000006056141&dateTexte=20100202 |date=3 October 2012 }} (NOR: DEVN0750874A; Version consolidée au 06 mai 2007), Article 1: "a) Caviar : oeufs non-fécondés, traités, des espèces d'acipensériformes dont la liste figure en annexe du présent arrêté;".</ref> The term ''caviar'' is sometimes used to describe dishes that are perceived to resemble caviar, such as "eggplant caviar" (made from [[eggplant]]) and "[[Texas caviar]]" (made from [[black-eyed pea]]s). The term ''caviare'' or ''caviar'' was first introduced into the English language in the late 16th century and appears to have been borrowed from a number of European languages at the same time, including French ''cavial'', Italian ''caviale'', Portuguese ''caviar'', and Spanish ''cabial'', all of which are ultimately derived from Turkish ''khāvyār''.{{sfn|Ayto|2013|p=67}} Up to the 17th century, archaic spellings included ''chauiale'', ''cavery'', and ''cauiarie'', and as early as 1625, it was becoming a three-syllable word, with the final "e" being dropped in speech.{{sfn|Ayto|2013|p=67}} In Russian, the term for caviar is ''ikra'', a term that was used in the English language in the 16th and 17th centuries as ''ikary''.{{sfn|Ayto|2013|p=67}}
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