What Exactly Is Caviar and Why Does It Come With a High Price Tag?

Here’s everything you need to know.

What Is Caviar?

Caviar consists of salted, unfertilized fish eggs. Technically, the term refers specifically to sturgeon eggs, though it’s commonly used to describe the eggs of other fish as well. Unprocessed eggs are known as roe, but the name 'caviar' has expanded to include other roe varieties, even those that aren’t from sturgeon. The eggs are tiny and range in color from vivid orange to deep black, resembling little beads coated in oil. Caviar is typically packaged in small tins, usually holding between two and four ounces.

What Does Caviar Taste Like?

Caviar is beloved for the satisfying 'pop' of each egg as it bursts when you bite into it. Its smooth, buttery texture is often compared to velvet, creating a rich and indulgent sensation that coats your mouth.

The taste of caviar varies by type, but it's universally known for its salty, briny flavor with a strong sea essence. Unlike many seafoods, caviar is intensely savory, with deep, umami-rich notes. Its distinct taste is hard to compare to other foods, as its uniqueness is what sets it apart. Exploring different varieties reveals subtle nuances that make each one special.

Which Fish Produces Caviar?

The most widely known type of caviar comes from sturgeon. However, roe from salmon and trout is also sometimes labeled as caviar.

Sturgeon are massive fish, reaching over 1,000 pounds when fully grown and living up to 100 years. There are nearly 30 species of sturgeon that can produce caviar, but the most sought-after include Beluga, Kaluga, Ossetra, white sturgeon, and Sevruga.

Beluga caviar is the most prized, but its luxury status has led to overfishing, pushing the Beluga sturgeon toward endangerment. Despite this, it's still harvested, further threatening the species. As a result, the importation of Beluga caviar into the U.S. is prohibited, though it remains legally available in other parts of the world.

Salmon, lumpfish, and trout roe are sometimes marketed as caviar too. Technically, all fish eggs are considered roe, but it's the specialized curing and salting process that elevates them to caviar. These options are much more affordable than sturgeon caviar. If you're new to caviar and don’t want to invest heavily, these varieties are a great starting point. Additionally, tobiko—roe from flying fish—is commonly used in sushi and offers a mild, budget-friendly introduction to fish eggs.

Where Does Caviar Originate?

Sturgeon caviar is sourced from various species of fish, primarily found in the Caspian and Black Seas. The highly coveted Beluga caviar, the most expensive type, can occasionally be found in the Adriatic Sea. Sturgeon are versatile, thriving in both freshwater and saltwater, with many species residing in river deltas and coastal areas of these seas. While numerous countries border these seas and participate in caviar production, Russia and Iran are the largest producers.

Not all caviar comes from this region, however. China is a leading producer of caviar, with sturgeon sourced from Qiandao Lake in Zhejiang. Italy is renowned for its farmed caviar and is home to the world’s largest sturgeon fishery, located in Lombardy.

Why Is Caviar So Pricy?

1. The scarcity of the fish is a key factor. Wild sturgeon are endangered, making them harder to find and harvest. Although farms exist, wild-caught caviar is considered superior and commands a higher price.
2. Another reason is that only female sturgeon produce eggs, so only half of the fish are suitable for caviar production. Additionally, due to their long lifespan, female sturgeons take between 8 to 20 years to mature.
3. Lastly, the harvesting process significantly influences the price. It is a labor-intensive task that must be done by hand. While killing the fish would make the process simpler and quicker, it can only be done once and depletes the fish population. Live harvesting is an option, but it requires more time, effort, and specialized tools, which increases the cost.

What Is the Cost of Caviar?

What Pairs Well With Caviar?

Because of its high cost and distinct taste, caviar is often best enjoyed on its own. When served, it should be eaten with a mother-of-pearl, bone, or gold spoon, as metal utensils can interfere with its flavor, leaving a metallic aftertaste. While plastic spoons are technically acceptable, the luxury of caviar usually avoids using plastic to maintain its elite image.

There are several popular accompaniments for caviar that enhance its flavor without overpowering it. Blini, delicate Russian pancakes, provide an excellent base for caviar. It is also commonly paired with crème fraiche, butter, chives, shallots, and plain toast to highlight its taste. Surprisingly, a simple snack of potato chips topped with crème fraiche and caviar is a popular New Year’s Eve hors d'oeuvre, especially when paired with Champagne.

How Should You Store Caviar?

Caviar is highly perishable and should ideally be eaten as soon as possible. It is typically packaged in small, non-reactive metal tins, which help preserve its freshness. If unopened, caviar can last a little over a month in the refrigerator. Once opened, it should be consumed immediately.

While caviar is technically safe to eat for up to three days after opening, its flavor will diminish significantly. For optimal freshness, caviar should be stored colder than usual in the fridge—ideally, on ice in the coldest section. Let it come to room temperature for 5–10 minutes before serving, and avoid leaving any leftovers at room temperature for extended periods.