What Is the Difference Between Roe and Caviar? Our Definitive Guide

Only to be served to royalty back in the day, caviar is an exquisite luxury that will melt on your tongue, taking your taste buds on a salty journey back to the ocean. Enjoyed by many, caviar is one of the most expensive foods found around the globe, selling for up to $35,000 per kilogram. 

Caviar comes from the species known as sturgeon, which has been around for more than 250 million years. Due to the long and complicated history of caviar, many people think it's the same thing as other fish eggs — but this is far from the case.

If you're new to the caviar lifestyle, you may have done a little research and might be wondering what differentiates caviar and roe. This is a common question since the terms caviar and roe both refer to fish eggs. As caviar experts, we're here to clear up this confusion once and for all. Discover the differences between caviar and roe.

The Fundamental Distinction: The Golden Rule of Caviar

The most important concept you should take away from this post is that, while caviar is a type of fish roe, not every type of fish roe is caviar. 

There are two key differences between fish eggs and caviar. First, true caviar only comes from the roe of a sturgeon. It's like how a true glass of champagne only comes from the Champagne region of France. 

Second, its eggs must be salt-cured. Until they undergo this process, the eggs are still just sturgeon roe.

Many restaurants and producers will attempt to label any fish roe — like salmon eggs — and roe alternatives as caviar, but don’t let this fool you. 

A Deeper Dive: Comparing Caviar and Roe Side-By-Side

Here are some other key differences between roe and caviar.

Source and Species

Only roe from the sturgeon species can become caviar. All other types of fish eggs can only be classified as roe, even if they also undergo a curing process.

Curing and Added Ingredients

To market sturgeon as caviar, it must undergo a salt treatment known as malossol — a Russian term that translates to “little salt” — which helps extend its shelf life. Alternatively, roe can include various types of seasoning.

Geographical Location

Sturgeon caviar almost always comes from the Caspian Sea and Black Sea regions near Russia and Iran. Meanwhile, other types of roe are found in a variety of locations around the world.

Now that we've covered these main differences, let's explore fish roe, sturgeon and caviar more in detail to give you a clearer idea of each one.

What Is Fish Roe?

Fish roe is a generic term for ripe, unfertilized fish eggs. Fish eggs are typically harvested internally from the ovaries or externally from an egg mass. Roe can come from many marine animals, including trout, mackerel, and lumpfish.

Many people wonder, are fish eggs good for you? Fish eggs have grown in popularity as they are loaded with body-nourishing nutrients like omega-3 fatty acids, vitamin D, and vitamin B12. However, fish roe is high in cholesterol, so those watching their intake should be wary.

Also featured in many flavorful recipes, fish roe is an affordable option for those looking to incorporate something similar to caviar into their diet. When fish roe is sold in the U.S., it must properly identify the species of fish from which the roe was harvested.

Meet the Sturgeon: The Ancient Source of True Caviar

A sturgeon is a fish that dates back to when dinosaurs roamed the Earth. These fish can live up to 100 years and grow over 1,000 pounds. 

Sturgeons come from the Acipenseridae family, found mainly in the following areas:

• Black Sea
• Caspian Sea
• Parts of the Pacific Northwest
• South Atlantic regions of North America
• Large European lakes and rivers

There are 27 different species of sturgeon, with 18 listed as endangered due to the overharvesting of roe for caviar. Here are some of the most common types of sturgeon used for caviar:

• Beluga: While it's considered the world's most prestigious caviar, it's illegal to purchase imported Beluga pearls in the U.S. Domestically farmed Beluga is becoming more available, though it's still only in select states. Beluga caviar is known for its buttery and smooth texture, glistening gray pearls, and a clean finish.
• Ossetra: Characterized by fine, medium-sized grains that range in color from golden to brown, Ossetra caviar has a rich, nutty flavor.
• Kaluga: With a taste that resembles Beluga, Kaluga caviar is a great way to enjoy quality pearls legally. Its hint of saltiness paired with a smooth texture makes it a favorite among many.
• Sevruga: Composed of small, delicate eggs with a gray or black color, Sevruga caviar has a perfectly firm texture and intense flavor.

What Is Caviar and Why Is It So Expensive?

Caviar isn't just the roe you find on top of your sushi or appetizer in a restaurant. It's a heavenly treat and luxurious delicacy around the world. 

That said, caviar is a costly treat — especially when compared to more affordable types of fish roe. Here are a few reasons why the price tag is so high for true caviar.

Sturgeon Maturity

Sturgeon are slow-growing fish, with females producing eggs between 10 and 20 years of age. This long waiting period drives up the price so producers can recoup their investment.

Rarity and Conservation

Due to historical overfishing, certain types of sturgeon are at risk of becoming extinct. In the United States, this rarity led to lawmakers banning the sale of imported Beluga sturgeon eggs within the country.

If you want to support a growing industry that aims to protect the species, look for fish roe products from sustainable farms. These farms allow the fish to continue living after harvesting their eggs, which helps preserve the fish and reduce the overall cost. 

Labor-Intensive Harvesting

On top of waiting decades for a sturgeon to mature, workers expend significant time and effort in harvesting and processing quality caviar. Properly and sustainably harvesting the eggs from the sturgeon takes great care and attention to detail.

We at Imperia Caviar know the best caviar is made by hand. That's why our partner farms keep our sturgeon in an environment that mimics their natural habitat while protecting the species from potential predators. 

Grading

Before it can be packed and sent to market, caviar is graded according to several factors:

• Egg size
• Color
• Firmness
• Flavor profile
• Texture
• Maturity

The highest level is Grade 1 caviar, which includes the firmest, largest, and most vibrantly colored eggs. When you buy Grade 1 caviar, you're paying for the highest-quality caviar available. Grade 2 is still delicious, but it's less firm and delicate than Grade 1.

There is no standardized grading scale for roe from other fish, so the price remains stable for each variety.

The Diverse World of Fish Roe

While caviar will always be the pinnacle of fish egg products, it's often too costly for an everyday snack. That's why affordable “caviar” from non-sturgeon fish has become more available in recent years. 

Some popular caviar alternatives include:

• Trout: Our wood-smoked trout roe is bright orange, with a savory and smoky flavor that hints at the sea. Its texture is buttery smooth, and it's perfect on hors d'oeuvres and simple appetizers.
• Mackerel: The thin, soft membrane of mackerel roe makes it a real treat when served on crunchy bites like crackers and mini toasts. It's often canned in olive oil to preserve its intense briny flavor.
• Salmon: Salmon roe is large and firm, with a vibrant reddish-orange color caused by its high antioxidant content. It's also known as ikura, a Japanese word that translates directly to “the roe of salmon.” 
• Flying fish: Also known as tobiko, flying fish roe is a common sushi topping. It has a more neutral flavor than other types of fish roe, so manufacturers often infuse it with additional colors and flavors like wasabi, squid ink, and citrus. 
• Lumpfish: The lumpfish is an arctic fish that produces small yet colorful eggs. Because the flavor is sharper and less refined than traditional caviar, you can add it to more adventurous dishes that would drown out the subtleties of sturgeon roe.

How to Serve and Enjoy Fish Eggs

Here are some tips you can use to incorporate any variety of fish eggs into your everyday life.

Serving True Caviar

Caviar is a delicate food, so you have to take great care when serving it. Some key considerations include:

• Utensils: Use utensils made from nonmetallic materials to prevent oxidation. While a mother-of-pearl spoon is a popular choice due to its elegant appearance, you can also use wood, horn, plastic, or glass.
• Temperature: Serve caviar well chilled, such as on a bed of ice, to preserve its quality and enhance its exquisite flavor.
• Food pairings: Keep all accompaniments simple to let the caviar shine. One classic combination we love is a spoonful of caviar pearls sprinkled on top of a crème fraîche-covered blini. 
• Drink pairings: Dry champagne goes well with almost any type of caviar. We also recommend light white wines, such as Riesling or pinot grigio, that won't overwhelm the caviar's intricate flavor.

Using Fish Roe in the Kitchen

Fish roe is a versatile ingredient used in dishes like appetizers, sauces, and dips. You can give it the caviar treatment with blinis and crème fraîche, or you can use it in a wide variety of recipes:

• Pasta: Sprinkle a spoonful or two of lumpfish roe on your favorite creamy pasta dish for a nutrient-dense punch of flavor.
• Toast: Top buttered toast with red salmon roe for a savory breakfast, snack, or appetizer.
• Steak: Garnish a tender filet mignon or ribeye with a dose of your favorite fish roe to create a mouthwatering combination any meat lover will enjoy.
• Pizza: Anyone who likes anchovies on a regular slice will love a bechamel white sauce pizza topped with fish roe pearls. 
• Custard: Add dimension and depth to a basic dessert with a scoop of salty-sweet caviar.

When it comes to cooking with fish eggs, the possibilities are endless. Explore our blog for more fish roe and caviar recipe ideas.

Taste the Difference for Yourself

We hope you've enjoyed learning about the differences between fish roe and caviar. Consider trying some of our caviar for yourself to see if you can detect these differences in quality and flavor.

With Imperia Caviar, you don't have to break the bank to enjoy excellent caviar. Whether you're looking for a rich Royal Ossetra or a buttery Kaluga Hybrid Reserve, our delicious caviar can satisfy your craving for a savory gourmet treat.

With its hint of ocean salt and the iconic texture in each bite, you'll truly understand why caviar is such a delicacy. To experience this unique culinary delight, browse our premium caviar selection and order yours today!