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There are about 25 different species of Sturgeon, and the roe of several species is harvested as caviar. They are not the prettiest of fish, but their roe are delicious and highly prized. Caviar has long been considered a luxury, though it is said that in the early 19th century in the U.S., caviar was served as part of a free lunch in saloons, with the hope the saltiness would get people to drink more. Its popularity though eventually led to a great decline in sturgeon populations so that the the Monterey Bay Aquarium Seafood Watch, notes that wild caviar, whether domestic or imported, is to be Avoided. Farmed caviar though, such as Sturgeon in the U.S. is a Good Alternative and White Sturgeon in British Colombia is a Best Choice. read more