Frequently Asked Questions

• What is caviar, and where does it come from?

  Caviar is a delicacy made from salt-cured eggs (roe) of sturgeon, a fish from the Acipenseridae family. It originates primarily from the Caspian and Black Sea regions but is now produced globally, including through sustainable farming.

• What is the difference between caviar and fish roe?

  Caviar exclusively refers to salt-cured roe from sturgeon species, while roe is a general term for eggs from any fish. Roe from non-sturgeon species (like salmon or trout) is not considered true caviar.

• Why is caviar so expensive?

  Caviar is costly due to the rarity of sturgeon, the lengthy time it takes for them to mature, and the meticulous harvesting and curing process. Limited supply and high demand also contribute to its luxury status.

• What are the different types of caviar?

  The main types of caviar are Beluga, Ossetra, and Sevruga, each with distinct flavors and textures. Other varieties include Kaluga, Hackleback, and Paddlefish caviar.

• What does caviar taste like?

  Caviar has a unique flavor that is often described as rich, buttery, nutty, and slightly salty. The taste can vary depending on the type of sturgeon and its curing process.

• How do you eat caviar properly?

  Caviar is best enjoyed on its own or with simple accompaniments like blinis or toast points. Use a mother-of-pearl spoon to preserve its delicate flavor and avoid metallic utensils.

• What is the best way to serve caviar?

  Serve caviar chilled on crushed ice, preferably in its tin or a glass dish. Pair it with mild accompaniments to highlight its flavors, such as crème fraîche, toast, or unsalted crackers.

• Do you need to refrigerate caviar?

  Yes, caviar must be refrigerated at 28-32°F to maintain its freshness. Always store caviar in the coldest part of the refrigerator and never freeze it.

• How long does caviar last after opening?

  Once opened, caviar should be consumed within 2-3 days for optimal taste and quality. Keep it tightly sealed and refrigerated between uses.

• What are the health benefits of eating caviar?

  Caviar is rich in Omega-3 fatty acids, vitamins B12 and D, and essential minerals like selenium. These nutrients support heart, brain, and immune health, though it should be eaten in moderation due to its high sodium content.

• What is the difference between Beluga, Ossetra, and Sevruga caviar?

  Beluga caviar has the largest eggs and a creamy, buttery flavor, while Ossetra offers medium-sized eggs with a nutty taste. Sevruga has smaller eggs and an intense, bold flavor.

• What is the best drink to pair with caviar?

  Dry Champagne, vodka, or crisp white wines like Chablis or Sauvignon Blanc pair beautifully with caviar. These drinks cleanse the palate and complement its delicate flavors.

• What is the difference between wild and farmed caviar?

  Wild caviar comes from sturgeon caught in natural habitats, while farmed caviar is produced in controlled environments. Farmed caviar is more sustainable and often of equal quality to wild varieties.

• Is caviar sustainable?

  Caviar can be sustainable when sourced from farmed sturgeon raised under ethical practices. Overfishing and habitat loss have made wild sturgeon populations critically endangered.

• What are the best accompaniments for caviar?

  Traditional accompaniments include blinis, crème fraîche, chopped eggs, and finely diced onions. Keep the flavors mild to let the caviar shine.

• Can you cook with caviar, or should it only be eaten raw?

  Caviar should not be cooked, as heat destroys its delicate texture and flavor. It’s best enjoyed raw as a garnish or standalone delicacy.

• What is the difference between red caviar and black caviar?

  Red caviar refers to roe from salmon, which is larger and has a firmer texture. Black caviar comes from sturgeon and is considered more luxurious with a creamier texture and refined flavor.

• Why is sturgeon caviar considered the best?

  Sturgeon caviar is prized for its rich, complex flavor and smooth texture. Its rarity and centuries-old association with luxury make it the gold standard of caviar.

• Can pregnant women eat caviar?

  Pregnant women can eat pasteurized caviar in moderation, as it is high in Omega-3s and nutrients. However, they should avoid unpasteurized caviar due to the risk of listeria.

• What is the history of caviar, and why is it considered a luxury food?

  Caviar has been a delicacy since ancient Persia, where it was considered a “power food.” Its rarity, labor-intensive production, and association with royalty and aristocracy have solidified its status as a luxury item.