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cav·i·aralso cav·i·are (kăv′ē-är′, kä′vē-)
The roe of a large fish, especially sturgeon, that is salted, seasoned, and eaten as a delicacy or relish.
[Alteration of earlier caviarie (probably from obsolete Italian caviari, pl. of caviaro) or from French caviare, both from Turkish havyar, from Persian khāviyār, probably from a Caspian Iranian dialect variant of Persian khāya-dār, egg-holding (as in māhī-i khāya-dār, egg-holding fish) : khāya, egg (from Middle Persian xāyag; see awi- in Indo-European roots) + -dār, holder; see zamindar.]