The word caviar means the roe (eggs) of certain kinds of fish, washed, then lightly processed with salt to preserve it. Not only is it a natural food, its method of preservation is one of the oldest known to man. For over 165 years, the name Romanoff has been associated with fine caviar. In the past, caviar was only used for very special occasions. Today, caviar is readily available, and in demand throughout the year. This fish abounds in Arctic waters; it is a small egg with pronounced flavor, available in black, red and golden colors. Lumpfish caviar adds flair and appeal to dips and hors d'oeuvres.