Tarama, that creamy amalgam of red caviar, garlic and herbs, is as good as I've tasted.

It is followed in prestige by salmon roe, called "red caviar," which is less expensive, but still considered a delicacy.

It is garnished with red and black caviar and costs $6.95 for an appetizer portion.

I want to taste the difference between red and black caviar.

We struggle to fit around the kitchen table, which is covered with delicious red caviar, smoked salmon, salads and numerous bottles of vodka.

Here are two kinds of caviar: black and red.

In the 60's and 70's there was sturgeon and red caviar.

And some nice red caviar - you like that, don't you?

Black-caviar purists tend to dismiss red caviar as overwhelmingly salty or fishy.

In fact, red caviar generally contains less salt than black.