What Caviar Is
Caviar is the lightly salt-cured roe of sturgeon — an ancient family of fish that has existed for over 250 million years. The eggs are harvested, sieved, lightly cured (a process called "malossol," or "little salt"), and tinned. The result is one of the world's most concentrated expressions of marine flavor: briny, buttery, with a clean finish.
Authentic caviar comes only from sturgeon. Roe from other fish — salmon, trout, lumpfish, flying fish (tobiko), capelin (masago) — is properly called "roe" or "fish eggs," though it is sometimes loosely marketed as caviar.
The Main Types
- Beluga (Huso huso): the largest, rarest eggs. Buttery and delicate. Wild beluga is banned in most markets — farmed beluga only.
- Osetra (Acipenser gueldenstaedtii): medium-large eggs, nutty and complex. The most versatile and widely loved.
- Sevruga (Acipenser stellatus): small eggs, intense and briny. Bold flavor for experienced palates.
- Siberian (Acipenser baerii): small-medium, earthy and buttery. Excellent value entry point.
- Kaluga Hybrid: often called "river beluga" — large eggs, creamy, sustainable Chinese aquaculture.
- White Sturgeon: California-farmed, smooth and creamy. American-grown, sustainable.
How to Serve
- Chill the tin in the refrigerator until the moment of service.
- Place the tin on a bowl of crushed ice.
- Use a mother-of-pearl, bone, or horn spoon — never metal, which imparts a metallic taste.
- Serve with blinis, crème fraîche, chopped chives, hard-boiled egg, and lightly toasted brioche.
- Pair with chilled vodka, dry Champagne, or non-alcoholic sparkling elixir.
Storage
Store unopened caviar at 28-32°F (-2 to 0°C) — the coldest part of your refrigerator, ideally on a tray of ice. Once opened, consume within 2-3 days. Always re-seal the tin tightly. Never freeze caviar — it ruptures the delicate eggs.
Frequently Asked Questions
What is real caviar?
True caviar is exclusively the salt-cured roe of sturgeon. Other fish roes (salmon, trout, lumpfish, tobiko) are sometimes marketed as caviar but are technically roe, not caviar.
How is caviar served?
Serve caviar very cold (over crushed ice), with a non-metal spoon (mother-of-pearl, bone, or horn). Classic accompaniments include blinis, crème fraîche, chopped chives, hard-boiled egg, and lightly toasted brioche.
Is caviar sustainable?
Wild Beluga sturgeon is endangered and largely banned. Modern caviar production has shifted to sustainable aquaculture in Italy, France, the United States, China, and Uruguay, where farms can produce excellent caviar without depleting wild populations.