> A może by tak coś z ikry. Boć to dla wegetarianina jajka. Ryba to nie
jest.

niezupelnie kawior jest wegetarianski :(

caviar

the eggs, or roe, of sturgeon preserved with salt. It is prepared by
removing the egg masses from freshly caught fish and passing them carefully
through a fine-mesh screen to separate the eggs and remove any 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. In Iran, borax is used in
addition to salt. The better grades of caviar are classified malassol,
Russian for "lightly salted." Fresh caviar must be stored at between 32o and
45o F (0o and 7o C) or it deteriorates rapidly; for better storage it is
pasteurized. Most true caviar is produced in Russia and Iran, from fish
taken from the Caspian and Black seas.

Caviar is graded according to the size of the eggs and the manner of
processing. Grades are named for the types of sturgeon from which the eggs
are taken: beluga, the largest, is black or gray; the smaller osetrova
grayish, gray-green, or brown; sevruga, the smallest, is greenish black. The
rarest caviar, made from the golden eggs of the sterlet, was formerly
reserved for the table of the tsar; more recently it found its way to the
tables of Soviet dignitaries and that of the shah of Iran. Lesser grades of
caviar, made from broken or immature eggs, are more heavily salted and
compressed. This payusnaya caviar is preferred by some because of its more
intense flavour. The red roe of salmon and that of other fishes is sometimes
sold under the name caviar. The roes of whitefish and lumpfish are dyed
black with cuttlefish ink to resemble sturgeon eggs.