In-Depth Explanation
True caviar comes exclusively from sturgeon, though the term is sometimes loosely applied to other fish roes (salmon roe, tobiko). The three classic varieties — Beluga, Osetra, and Sevruga — differ in egg size, color, and flavor profile. Beluga produces the largest, most delicate eggs with a buttery, clean flavor. Osetra has medium-sized golden to brown eggs with a distinctly nutty character. Sevruga has the smallest eggs with the most intense, briny flavor. Modern aquaculture has made sustainable caviar production possible, reducing pressure on wild sturgeon populations. Caviar should be served chilled on a bed of ice, eaten from a mother-of-pearl spoon (metal spoons impart a metallic taste).
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Related Terms
Sashimi-Grade
A designation indicating fish has been frozen to FDA-recommended temperatures (-31°F for 15 hours or -4°F for 7 days) to eliminate parasites, making it safe for raw consumption. Also implies superior freshness and handling.
Umami
The fifth basic taste, described as savory or meaty. Found naturally in aged cheeses, cured meats, soy sauce, miso, mushrooms, and tomatoes. Umami-rich ingredients enhance and deepen the flavor of dishes.