Welcome to the ultimate beginner’s guide to caviar! This delicate and luxurious delicacy can elevate any dining experience, whether you’re savoring it solo or pairing it with gourmet dishes. If you’re new to caviar, don’t worry—this guide will walk you through everything you need to know to enjoy this exquisite treat with confidence.
Table of Contents
What is caviar?
Caviar is a luxury treat like no other that has delighted taste buds for hundreds of years. Historically reserved for royalty and the wealthy, it is one of the oldest known delicacies. Caviar is fish eggs (roe), specifically from the Acipenseridae (Sturgeon) family of fish. Caviar is roe, but roe is not caviar unless it is derived from sturgeon! Caviar was first harvested by Russian and Persian fishermen in the Black and Caspian Seas. Today, farm-raised caviar allows for the delicacy to be enjoyed in a sustainable way while protecting the species in the wild.
Types of Caviar
- Beluga
Caviar from the Beluga sturgeon (Huso huso) comes from the Caspian Sea and is the most highly prized and expensive type of caviar. With soft, very large eggs, Beluga caviar is typically silver or black in color. An adult Beluga sturgeon weighs in at around 2,500 pounds and can live over 100 years old. It is currently illegal to import Beluga caviar into the U.S. because of its endangered status.
- Sterlet
Caviar from the Sterlet sturgeon is characterized by small, delicate beads. Its taste is said to be reminiscent of the more prized and expensive Sevruga caviar; however, its color and size are distinctly different. An adult Sterlet weighs around 20 pounds and can live up to 25 years old. Farmed Sterlet caviar can be found worldwide.
- Kaluga Hybrid
Caviar from the Kaluga Hybrid sturgeon is known for its balanced and distinct flavor. Its pearls are large and boast a mesmerizing deep grey color, sometimes with flecks of jade. Kaluga Hybrid caviar is the closest you can get to Beluga caviar in terms of size, color, and taste. Because the Kaluga sturgeon is critically endangered in the wild, it is best enjoyed from farmed and sustainable sources.
- American Ossetra
Caviar from the American Ossetra sturgeon is very close in flavor to the prized Russian Osetra caviar. Its pearls are moderate in size with a smooth and robust nutty taste. Farmed Osetra caviars are rising in popularity, and top-notch aquafarms allow for controlled conditions that benefit the final product. American Osetra can live to at least 80 years of age and weigh up to 400 pounds.
- Ossetra
Caviar from the Ossetra sturgeon is one of the most prized and expensive, runner-up to Beluga caviar. It is known for having a stronger taste than Beluga caviar and has a distinct taste that is both nutty and buttery. Its pearls range in color from deep black to light gold. Ossetra sturgeon live to 50 years old and can weigh 50-400 pounds.
- Siberian Sturgeon
Caviar from the Siberian sturgeon is very similar to Osetra caviar. It’s glossy, dark medium to small-sized pearls boast a clean, buttery taste. The Siberian sturgeon is easier to breed and grows more quickly than its counterparts, and it can live up to 60 years of age. Weighing no more than 100 pounds, the Siberian sturgeon is actually one of the smaller sturgeons.
- Sevruga
Caviar from the Sevruga sturgeon is the third most expensive type of caviar, behind Beluga and Ossetra varieties. Its pearls are a shimmering grey and its flavor more pronounced and distinct than other varieties. Sevruga sturgeon weigh up to 180 pounds and live up to 27 years old.
How to Buy Caviar
Buying caviar can be tricky, especially if you are looking for true quality or a particular taste. Depending on the type of caviar, the species of sturgeon, where and how it was harvested, and how it was treated after harvest, caviar can vary greatly in color, texture, taste, and appearance. So how do you know what you’re getting – and how do you find exactly what you’re looking for?
What to Look For
Today, most of the caviar you’ll find is farmed. This is a good thing: It allows for more dependable taste and quality and it preserves a species that has been overharvested and endangered for quite some time.
When looking for caviar, first consider the taste and price point you desire. Reference our Types of Caviar Guide to get a better understanding of what you can expect from each type of caviar.
Read the Label & Know the Species
On the back or bottom of each caviar tin, there is a label called “CITES” that is required by law. This label is an official identification of the caviar’s origin. On this label you will find the species of sturgeon, whether it is captive or wild, the harvest date, location, and lot identification number so you can trace it back to a specific farm.
Here’s a breakdown of how to read the CITES label.
- The Standard Species Code: You can find a complete list here.
- “C” stands for “Captive” while “W” stands for “Wild”.
- The ISO code for country of origin is where the caviar was extracted (and usually where the fish was farmed, too).
- The year of harvest.
- Registration code of the processing plant: On an original tin, this is where the caviar was extracted. For a repacked/retail tin, it’s the number of the facility where it was repacked.
- Lot identification number: A number given by the producer that allows traceability.
As a caviar consumer, it is important that you know how to read a CITES label. It is not uncommon for companies to name their caviar in an inaccurate or embellished way; however, the CITES label will always tell the true contents of the tin.
Grades of Caviar
There’s a hierarchy in the world of caviar, and it comes in the form of its grading system. Caviar amongst each species of sturgeon is either graded 1 or 2.
Grade 1 caviar has better color, flavor, and appearance, and the eggs are a perfect size and fully intact.
Grade 2 caviar is still a wonderful experience, but the eggs may not be fully intact or lacking in a few of the other grading criteria below.
The grade is based on a few key factors:
- Egg Uniformity
- Eggs Size
- Egg Color
- Egg Maturity
- Separation of Egg Grains
- Fragrance
- Lucidity
- Egg shell firmness
The Investment
When shopping for caviar, don’t get intimidated by high price points. The truth is, with caviar, more expensive doesn’t always equal better. The price of caviar is dependent on its rarity, not by its flavor, so select your caviar based on the taste and experience that you’d enjoy. Whether you want nutty, buttery, or large eggs that make a distinct “pop”, find your perfect caviar first, then determine the investment.
Of course, there are the caviar enthusiasts that want to taste the most expensive caviar possible just to experience the taste of something so rare and special. This is perfectly fine. Just know that caviar price points aren’t indicative of a caviar’s flavor profile since it really depends on personal taste. In fact, you may try expensive caviar just to find out you prefer the taste of another, less expensive one!
If you’re new to caviar, know that it can be an acquired taste – like whiskey or wine. Start with high-quality but relatively inexpensive caviar and note what you do or don’t like about it, whether it be the butteriness, nuttiness, fishiness, or texture. Once you give yourself a reference point, you can begin to refine your taste and search for caviars that highlight your preferred flavor profile.
When determining what size tin to buy, know that about 5 grams (½ teaspoon) are appropriate for a proper tasting. A 10-gram tin may be appealing, but just know that it only contains one tasting each for two people. 30 grams may be more suitable to really understand and appreciate new caviar.
How to Serve & Enjoy Caviar
If you fill a room with ten caviar enthusiasts, you’ll get eleven opinions on how to best serve it. Purists believe the best way to enjoy caviar is from a Mother of Pearl spoon or on the back of the hand between the thumb and index finger. The key consideration is the taste: Certain materials, like metal spoons, react with the flavor of the caviar and leave it with a metallic taste, and plastic spoons simply don’t give good caviar the royal vessel it deserves. Others recommend enjoying caviar atop a blini (Russian pancake) with fresh cream, on toast points, or with boiled potatoes. All agree on one thing: Don’t cook it!
For caviar beginners, we recommend the purist approach so you can fully experience the taste, texture, and experience of caviar with no distraction. And, just like wine and whiskey, there’s a proper way to really taste caviar. When you’re ready, Take on the Caviar Tasting Challenge.
Pairing Wine with Caviar
When pairing wine with caviar, look for dry white wines or chardonnay that isn’t oaky or buttery. A glass of crisp, non-vintage champagne can also pair wonderfully with caviar. Be careful to avoid bold flavors that will mask the delicate experience of caviar tasting.
Or, if you want to experience a Russian age-old tradition, try your caviar with a fine, ice-cold Russian vodka. It’s subtle flavor dances harmoniously on the tongue alongside its caviar counterpart.