All About Caviar
What Is Caviar?
Caviar is a delicacy consisting of salt-cured fish eggs, traditionally harvested from sturgeon. Known for its luxurious reputation, caviar is prized for its delicate texture, rich umami flavor, and smooth, buttery finish. While the term "caviar" once referred exclusively to sturgeon roe from the Caspian and Black Seas, today it includes a broader variety of fish, provided the roe meets high standards of quality and preparation.
History of Caviar
Caviar has been enjoyed for centuries, dating back to ancient Persia, where it was considered a source of strength and vitality. Russian and European aristocracy elevated caviar to a symbol of opulence in the 18th and 19th centuries. Over time, demand for wild sturgeon roe led to overfishing, prompting modern aquaculture practices and global regulations to protect endangered species. Today, sustainably farmed caviar continues the tradition while ensuring ecological responsibility.
How Caviar Is Made?
Producing premium caviar is an artisanal process that requires precision and care. After harvesting, the roe is gently rinsed, sorted by size and color, and lightly salted in a process known as "malossol," meaning "little salt" in Russian. This method enhances the natural flavor without overpowering it. The roe is then carefully packed and stored under refrigeration until it reaches optimal maturity.
Sturgeon vs. Non-Sturgeon Roe
Sturgeon roe—such as Beluga, Osetra, and Sevruga—is traditionally regarded as true caviar. These varieties are celebrated for their refined flavor, smooth texture, and rarity. Non-sturgeon roes, such as salmon (ikura), trout, whitefish, and lumpfish, offer vibrant color and bold taste, making them popular in modern cuisine. While non-sturgeon roe is not technically "caviar" by historical standards, it is widely accepted and appreciated as a more accessible delicacy.
Sustainability in Caviar Farming
Sustainability is central to the future of caviar. With wild sturgeon populations in decline, most high-quality caviar now comes from responsible aquaculture farms. These operations follow strict environmental guidelines, often using closed-loop water systems, sustainable feed, and humane harvesting methods. Certifications such as CITES and eco-labels help consumers identify ethical sources, ensuring both flavor and environmental stewardship.
Wild vs. Farmed Caviar: What's the Difference?
Wild caviar, once the gold standard, is now rare and heavily regulated due to conservation concerns. In fact, international commercial fishing for wild sturgeon in the Caspian Sea was officially banned in 2008 to prevent the extinction of critically endangered species. Since then, the caviar industry has undergone a major transformation, shifting almost entirely to farmed or cultivated sturgeon.
This shift has brought numerous benefits: farmed caviar offers a more consistent taste and texture, better traceability, and a significantly reduced impact on wild fish populations. Advances in aquaculture have allowed farmed caviar to rival—if not surpass—the quality of its wild counterparts, making it the preferred choice for today's discerning consumer who values both luxury and sustainability.
