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This article is about the different types of caviar you can purchase and what makes them different.
The world of caviar is complex, and there are endless different types to try, which can seem daunting for beginners. Luckily, with a few pointers and things to look out for, you can be confident in identifying caviar types and determining which ones are worth their high price and which ones to avoid.
Look for indicators such as color, egg size, smell, and texture, and read labels carefully. Learn how to serve caviar and what type is right for you so you can confidently include it in your recipes and dishes.
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What is Caviar?
Caviar is a fine dining delicacy consisting of the salted eggs, also called roe, of sturgeon fish. Any eggs sourced from a fish other than sturgeon are known simply as roe, not caviar.
Caviar is prized for its unique flavor and texture, which can range from creamy to crunchy depending on the type of sturgeon fish used and the type of caviar being produced. “Caviar” is an umbrella term used to describe the various kinds of salted roe, including but not limited to Beluga, Sevruga, and Osetra caviar.
Traditionally, caviar was mostly harvested in Russia and Iran, but today it is farmed worldwide, including in California, Uruguay, France, and Italy. However, imported caviar is still among the most expensive and exclusive.
Caviar is often served as a garnish or appetizer on its own with toast points or crackers, or it can be combined with other accompaniments like creme fraiche or sour cream to create popular appetizers. While caviar is often considered a luxury item, it has been part of numerous cultures and cuisines for centuries.
Besides its flavor and texture, caviar contains several essential vitamins, minerals, and omega-3 fatty acids that make it an excellent source of nutrition. Caviar is a unique and gourmet food item that has been gaining popularity and can even be added to more common dishes such as pasta or salads, or paired with wine, despite its high price per ounce.
What Kind of Caviar is the Best?
The best caviar is determined by several factors, including the type of fish it comes from, its grade, its processing method, and some external factors such as color, texture, and size.
Different Grades of Caviar
Caviar has different quality levels that affect its value and desirability. The levels are called grades and consider factors like size, firmness, fragrance, color, and taste. Egg uniformity also plays a role; ideally, the caviar pearls should be consistent in size and color.
Then there are more intricate factors such as egg separation, which is determined by how carefully the caviar was sieved, and egg lucidity, which refers to the shiny coating of the pearls. Finally, egg maturity plays a role in caviar grading, and eggs processed when the sturgeon is at its prime age are usually preferred.
Grade 1 caviar is the highest level and has the largest, firmest, and most delicate eggs with the most vibrant color and flavor. Grade 2 caviar is a step down from the top level, with slightly less firm eggs and less rich color and flavor.
While Grade 1 should only have intact and perfectly round eggs, Grade 2 might include some broken or damaged ones. The taste can still be exceptional, though, and Grade 2 caviar is an excellent option if you’re looking for a slightly lower price tag.
Only experienced caviar processors can evaluate and grade caviar, and it can take 10 to 15 years to learn this complicated craft.
Quality Levels of Caviar
The quality of caviar is primarily determined by five leading quality indicators:
– Size: the popping sensation of caviar is something connoisseurs look for in high-quality caviar. Larger beads tend to be most desirable for this, but their size is also closely related to the type of sturgeon. That’s why Grade 1 caviar isn’t necessarily the largest but rather the ideal size for its kind.
– Color: caviar color largely depends on the age and maturity of the sturgeon, and each type has its ideal hue. This means there is no specific color for Grade 1 caviar, and each type has variations ranging from golden to red, gray, and black.
– Texture: caviar pearls should be firm and round with a sturdy shell that can survive the harvesting and processing methods but is still tender enough to melt in the mouth. While caviar should provide a popping sensation when eaten, it also shouldn’t be too hard when it becomes chewy. On the other hand, caviar that is too soft can quickly be mushed into a paste, which is an indicator of low-quality roe.
– Flavor: high-quality caviar should have a distinct taste unique to the type of sturgeon it comes from. Flavors will range from nutty and buttery to more fishy caviar. The taste of caviar is also often described as slightly yolky. Its smell shouldn’t be overpoweringly fishy, though, but rather slightly salty with hints of ocean.
– Finish: good caviar has a lasting aftertaste that can be anything from slightly fishy to nutty. A grassy or muddy finish is less desirable and should not be encountered in Grade 1 caviar.
Different Processing Methods for Caviar
How caviar is processed after being harvested will significantly affect its quality and grade. Labels like Reserve, Special Reserve, Royal, and Gold Standard often differentiate between similar caviar species but do not objectively indicate quality.
To accurately assess the quality of caviar, it is essential to look beyond the label and consider more concrete factors such as its sourcing, grading, and processing methods.
Below are some of the processing methods you might encounter:
– Malossol: refers to lightly salted caviar, some of the best in the world. Technically, malossol caviar has less than 5% salt content, but the highest quality should only have 3% or even less. The salt content of caviar can go as low as 1%, but having less than 5% is what truly counts. Also, remember that this caviar will spoil much quicker than preserved kinds due to its low salt content.
– Salted or semi-preserved caviar: caviar with up to 8% salt content is called semi-preserved or salted. Its quality is lower than malossol caviar, and, as is to be expected, the taste is saltier, which can overpower the delicate flavor of the roe.
– Pressed caviar or Payusnaya: pressed caviar, also known as Payusnaya, is made from broken sturgeon eggs and is an ancient Russian technique that compacts the caviar to around 1/7 of its original volume, allowing it to be preserved for up to six months. The paste lacks the popping texture of regular caviar but has a strong and concentrated taste.
– Pasteurized caviar: pasteurized caviar is vacuum-sealed before being placed into glass jars, so it can be stored for long periods without going bad. Its taste and texture may not be as good as fresh caviar, but it lasts long without spoiling.
What are the Different Types of Caviar?
There are dozens of different caviar types, each from a different kind of sturgeon, or crossbreed of sturgeon.
What are the Three Main Types of Caviar?
Beluga, Osetra, and Sevruga caviar are the most well-known and prestigious:
– Beluga: Beluga sturgeon caviar is some of the most expensive in the world and is renowned for its buttery taste with a nutty finish. The pearls have a grayish or black color and are unusually large, providing the ultimate caviar pop. Beluga Caviar traditionally originates from the Caspian Sea, near the Russian border. Despite its former ban, Beluga can now be legally bought in the US.
– Osetra: Osetra or Ossetra Caviar is much easier to farm than the Beluga variety, making it a comparatively more affordable option. However, it’s still one of the most high-quality caviars in the world. Osetra pearls are medium-sized, and their color can range from brownish amber to gold. Their taste is slightly nutty and earthy, although the type of Osetra will heavily influence the individual notes. Osetra caviar is mild and has a long buttery finish, which makes it highly sought-after by connoisseurs.
– Sevruga: Sevruga has delicate, tiny pearls that melt in your mouth, leaving a long, buttery aftertaste. True sevruga caviar can be hard to come by, although it’s only considered the third-most prestigious caviar in the world after Beluga and Osetra. Its pearls are shades of gray (and sometimes black), and their small size relates to the relatively small sturgeons that produce them. Sevruga caviar tastes creamy with distinct salty notes and a lack of fishiness, which many appreciate. Don’t confuse Sevruga with Sterlet caviar, which is sometimes mislabeled. The small sterlet sturgeons produce even smaller pearls, often sold as Sevruga.
Other types of caviar include:
– Kaluga: Kaluga caviar is a sustainable and delicious alternative to Beluga caviar, offering a similar flavor for a more affordable price. The eggs of Kaluga sturgeons typically have a glossy brown hue and a firm, smooth texture with an earthy, buttery flavor and mild saltiness. Often referred to as “River Beluga,” Kaluga caviar is a viable competitor to its more expensive counterpart, offering an exquisite culinary experience that some argue even exceeds the Beluga version.
– American caviars: including –
- California white sturgeon caviar: also known as Pacific Sturgeon, this caviar is versatile and sustainable, making it a favorite among chefs for pairings. With its deep amber to brown hues and large beads, the flavor is clean with fresh nuances and a creamy, lingering finish. Since the fishing of wild White Sturgeon is banned, the caviar available is produced by farmed sturgeons.
- Hackleback caviar is a luxurious delicacy with its tiny black beads and mild flavor with hints of sweetness. It is the perfect choice for those looking to try caviar for the first time due to its more reasonable price point and excellent quality. It has a dark, firm roe with a mild, subtle flavor and nutlike taste that connoisseurs find appealing. It originates from the American Shovelnose Sturgeon in the Missouri or Mississippi River.
– Hybrids: many different types of caviar hybrids exist, and varieties involving Beluga caviar are prevalent. For example, Huso and Acipenser Baerii sturgeons are crossbred to produce caviar similar to the coveted Beluga but more sustainable production since these sturgeons grow much quicker. Hybrid caviar also gained popularity during the ban on Beluga caviar in the United States. Today, many different varieties exist, each with a unique flavor profile and appearance. Hybrids from the Siberian sturgeon caviar are particularly costly.
Image Credit: © Chef.ali.2019 / Shutterstock.com
What Caviar is Most Expensive?
Strottarga Bianco caviar is the world’s most expensive and with good reason. This exclusive luxury food is made from the eggs of the Siberian albino sturgeon that are carefully harvested in a labor-intensive process. A single kilogram costs over USD 100,000, making this a true luxury good reserved for exclusive events.
The high cost of caviar is due to its scarcity and the complex grading process that determines its quality. Its rarity has made caviar a symbol of wealth and status, with some willing to pay thousands for the best quality products.
Almas caviar is the second most expensive, priced at an astonishing $34,000 per kilo. It’s clear why Strottarga Bianco and Almas are highly sought after by those willing to pay a premium for the best caviar. Their quality is exceptional, their taste is unparalleled, and the pearls melt on the tongue.
Discover all there is to know about the most expensive caviar you can buy by checking out our article.
Alternatives to Caviar
The world’s best caviar has a very high price tag, but enjoying this luxury good doesn’t have to be unattainable. While true caviar comes from sturgeons, there are some high-end alternatives to consider if you want to experience the flavors of this delicacy without paying a fortune, including:
– Bowfin: with its herbal, earthy flavor and hints of spice and mild tang, Bowfin caviar is an excellent option for more affordable caviar alternatives. Wild-caught in the Southern United States is a budget-friendly substitute to pricier caviar but still provides the same intense taste that has been appreciated since Bowfin was first discovered in Eastern North America. Small, dark, slightly red-tinted roe are produced and processed in the United States, allowing for a high-quality product to be enjoyed on items such as blinis and buttered toast points.
– Paddlefish: paddlefish roe is an excellent, cost-effective alternative to expensive sevruga caviar. It offers an earthy flavor and explosive texture at a fraction of the price. Paddlefish roe is small and crunchy with a steely gray exterior, and even though its earthy herbal flavor is not as exquisite as more refined caviars like Hackleback, it still offers a delightful taste experience.
– Whitefish Roe: whitefish roe is a small pearl with a naturally luminous gold hue that provides an extra pop of salinity and flavor. Its mild, crisp taste and signature crunch make it the perfect addition to sushi, seafood, and salads. It’s known for its bright golden color and crunchy texture, which gives it a crisp and clean taste that is mild and delicate on the palette.
– Salmon or Trout Roe: salmon or trout caviar is a bright red-orange colored delicacy with a honey-like center. It can range from 1 to 5 mm, and the firmest roe is considered the highest quality. Higher quality salmon caviar will have a less salty taste, unique texture, and flavor, producing a subtly audible pop. Compared to other types of caviar, the flavor of salmon roe is considered mild-flavored, having slight saltiness at first but finishing with a sweet essence and aftertaste of salmon.
– Capelin: capelin roe is a popular addition to Japanese cuisine, usually sold in colored and flavored forms. Highly rated as a sushi topping and garnish for seafood dishes, it is called Masago in Japan and Tobikko or Tobico in the US. Due to its similar size and texture, Capelin roe is often a less expensive substitute for Flying Fish roe. Since it is affordable and widely available in the northern hemisphere, Capelin roe is a great starting point for experimenting with different dishes at home.
– Lumpfish roe: lumpfish caviar is an excellent option for those looking to enjoy the delicacy of caviar without breaking the bank. It comes from the area around the North Atlantic and adjacent parts of the Arctic Ocean and can be found in black and red varieties. The roe is small-grained and colorful, making it a favorite among caterers. The eggs are carefully removed and undergo processing and cleansings, with some products being treated with preservatives, dyed, or enhanced with natural flavors. The best lumpfish roe is lightly salted for a more intense taste, while the less desirable eggs are processed in a strong salt brine for other products. Most lumpfish roe products are pasteurized for safe consumption and longer shelf life.
LAST UPDATED ON:
06/12/2023
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Victoria is a travel blogger and writer from Germany who loves to share her travel tips and advice. She‘s traveling the world full time but spends most of her time in Bali, Indonesia.
