Answer: Caviar is fish roe or eggs, sieved to remove fatty tissues and membrane, and lightly salted with

non-iodized salt. This is an old preserving and curing method that is still effective today.

Beluga caviar is caviar consisting of the roe (or eggs) of the beluga sturgeon Huso huso. It is found primarily in the Caspian Sea, the worlds largest salt-water lake, which is bordered by Iran and the former Soviet socialist republics of Azerbaijan, Kazakhstan, Russia, and Turkmenistan. It can also be found in the Black Sea basin and occasionally in the Adriatic Sea. Beluga caviar is the most expensive type of caviar, with present market prices ranging from $7,000 to $10,000 per 1 kg (2.2 lb).[1][2]

Service
As with most caviars, Beluga is usually handled with a spoon made of mother of pearl, bone, or other non-metallic material, as metal utensils tend to impart an unwelcome metallic taste to the delicate and expensive r

Caviar should never be served with metal utensils- the sensitive 'berries'(proper name for caviar roe) can develop a very off-putting metallic taste. Caviar spoons made from bone, mother of pearl or tortoise shell are sold in specialty shops for just such occasions. Caviar served on a small cracker or canape should be eaten in one bite, but caviar served as an appetizer should be mixed with chopped egg whites and yolks and placed on toast points before eating.
Sabayon is the French name for zabaglione, a light, mousse-like Italian dessert that's made by whisking eggs, sugar and white wine over gently boiling water until the eggs thicken but do not scramble. Sabayon can be made with dry white, sweet or fortified wines; it is also sometimes made with a digstif like port or a mixture of wine and a liqueur. Beaten egg whites can be added before serving to add an extra airiness to the sabayon, which is served while still warm, either alone or as a dressing for fruit, pastry or cake.

"Sabayon is an Italian dessert made with egg yolks, sugar, a sweet liquor (usually Marsala wine), and sometimes cream or whole eggs. It is a very light custard, which has been whipped to incorporate a large amount of air."