What Is Caviar? Types, Taste, Fish and How It Is Made

Caviar is the salt-cured, unfertilized roe of sturgeon, a family of fish prized for the flavor and texture of their eggs. The pearls can taste buttery, nutty or gently briny, depending on the species and how the roe is prepared. If you are exploring your first tin, the Imperia Caviar collection offers examples of how those differences appear in real products.

A good first tin starts with a few practical choices: the fish, the flavor you enjoy and an amount you can finish while fresh. Here is how caviar is made, what the different names mean and how to choose and serve it with confidence.

Caviar History 

The first known record of caviar dates back to the 4th century B.C., when the Greek scholar Aristotle praised sturgeon eggs as a delicacy. However, the Russian Tsars truly delivered caviar into the world of luxury.

Caviar grew popular in Russia during the 12th century, when fishermen of the Volga River recognized the value of the rare golden roe from Sterlet sturgeon. In the 16th century, it was delivered to the European royal court and the Russian imperial table.

From there, it would spread to all countries across Europe. By the 19th century, Russian caviar had become a luxury product in international markets. Iran also started its own caviar industry, producing this delicacy to the highest standards.

Meanwhile, America's caviar industry took off in 1873. German immigrant Henry Schacht opened a sturgeon fishing business on the Delaware River. The West Coast followed suit and started harvesting sturgeon roe from the Columbia River. American waters were abundant with sturgeon at the time, making the U.S. the world's top caviar producer.

By the 1900s, sturgeon were so overfished that they nearly became extinct. This caused the price of caviar to skyrocket. Prices were so high by the 1960s that people began to seek new sources of domestic caviar.

Today, sturgeon are the most threatened group of species on the IUCN Red List, with the majority classified as Critically Endangered. That's why producers have turned to more sustainable aquaculture practices to make caviar more economically feasible and environmentally friendly.

For the full arc from the Persian courts through the American sturgeon rush, read our complete history of caviar. If you want to know where the fish are raised now rather than where the tradition started, our guide to where caviar comes from today covers the modern map.

What is caviar made of?

At its simplest, caviar is made from sturgeon eggs and food-grade salt. Producers separate the roe from the ovarian tissue, clean it, cure it and pack it under controlled conditions. The Codex standard for sturgeon caviar defines the product around sturgeon roe and salt.

That does not mean every product sold with the word caviar has the same ingredients. Some preparations use permitted preservatives or additional processing. Read the ingredient list on the actual tin rather than assuming that a product name tells the whole story.

Roe is the broader term for fish eggs. Caviar is one particular preparation within that category. Salmon roe, trout roe, tobiko and masago have their own textures and flavors; they are not the same ingredient as salt-cured sturgeon roe.

Are caviar eggs fertilized?

No. Caviar is made from unfertilized eggs, so the pearls in a tin do not contain developing baby fish. Fertilization is a separate part of fish reproduction and hatchery production. Caviar preparation uses roe intended for eating, not eggs being incubated to produce young sturgeon. 

This also explains why caviar is not fish sperm. The roe comes from female fish. Male reproductive material is a different product entirely.

What fish does caviar come from?

Traditional caviar comes from fish in the sturgeon family, Acipenseridae. Familiar names include Russian sturgeon for Ossetra, starry sturgeon for Sevruga, and Beluga sturgeon for Beluga caviar. Other varieties come from Siberian, white, Amur or shovelnose sturgeon. Hybrids combine two sturgeon species. 

The variety name and the place of production answer different questions. A tin of Russian sturgeon roe need not have been produced in Russia. Likewise, a species native to the Amur basin can be raised on a farm elsewhere. Check the stated species and production origin separately.

Meet the fish that produce caviar

These four examples show the sturgeon behind familiar caviar names. Female fish produce the roe. Images are not to scale; the Kaluga photograph shows a pure-species fish, not a Kaluga hybrid.

Fish gallery. Historical illustrations identify Russian, starry and Beluga sturgeon; the photograph identifies Kaluga. This is a selection of caviar-producing species, not an exhaustive list.

Kaluga Hybrid Reserve is a cross between Kaluga (Huso dauricus) and Amur sturgeon (Acipenser schrenckii). Other caviar-producing fish include Siberian, white, Amur and shovelnose sturgeon. Salmon and trout produce other fish roe, rather than traditional sturgeon caviar.

Caviar varieties and types

Common market names identify different species or crosses. Taste descriptions are guides rather than guarantees: feeding, harvest timing, salt, maturation and individual batches all influence the result. A variety name also does not establish a universal grade. 

Figure 2. Two sturgeon caviar products with different species identities. Product photos are not a calibrated pearl-size comparison. Photos: Imperia Caviar.

For more detailed comparisons, use our guide to different types of caviar. Here, the main point is that Ossetra, Sevruga and Kaluga describe different fish or crosses, rather than three levels on a single quality ladder.

Species and grades are different

Words such as Royal, Reserve and Imperial are seller-specific descriptions. Ask what the seller means by them. Selection may consider the condition of the grains, consistency, texture and flavor, but there is no single retail grading vocabulary shared by every producer.

Malossol describes a lightly salted style, not a fish species. The Russian term means little salt. It also does not mean salt-free or low-sodium in the nutritional labeling sense. 

Caviar versus roe and red caviar

All sturgeon caviar is roe, but roe from another fish is a different product. Orange or red pearls are commonly salmon or trout roe. The small eggs often used on sushi may be tobiko from flying fish or masago from capelin. Paddlefish is related to sturgeon but belongs to a different family.

There is an important labeling distinction in the United States. The FDA guidance on caviar labeling reserves the unqualified term caviar for salted sturgeon roe, while allowing roe from other fish to use a name such as salmon caviar when the fish is identified. Calling every non-sturgeon product illegal caviar would therefore be inaccurate. 

For a buyer, the practical question is which fish the eggs came from. A lower-priced tin of salmon caviar may be correctly labeled and enjoyable, while offering a very different experience from Ossetra.

What color is caviar?

Sturgeon caviar can be black, charcoal, gray, brown, olive or golden. The Codex description recognizes a range of natural shades rather than one required black color. Color alone cannot tell you the species, freshness or quality. 

Pale or golden pearls may command a premium in some selections, but that does not make them the best choice for every palate. Buy for the flavor and texture you want. If another kind of roe is colored, the ingredient declaration should make added color clear.

What does caviar taste like?

Caviar usually begins with salinity, followed by a savory flavor and a richer finish. Depending on the tin, you may notice butter, toasted nuts, minerals or an earthy note. Buttery describes the eating experience; it does not mean butter has been added.

Texture matters as much as flavor. The eggs should feel distinct enough to notice individually, then release their contents as you gently press them against your palate. Some varieties have a firmer pop, while others feel softer and creamier. An especially hard shell is not automatically a sign of better caviar.

For a first tasting, try a small spoonful by itself before adding bread or toppings. Notice the initial salt, the texture of the grains and what remains after swallowing. If you compare two tins, keep the accompaniments the same so you are tasting the caviar rather than a different garnish.

Strong sour or rancid odors are a reason to stop and check the product, not a tasting characteristic to explain away. Smell alone cannot establish food safety. Storage history and the seller’s instructions matter too. 

How is caviar made?

Raising the fish

A farm must raise female sturgeon until their roe is ready. The wait varies substantially by species and conditions. For example, FAO describes female Siberian sturgeon reaching puberty at about seven years under temperate farming conditions, compared with much later maturation in their cold natural habitat. This is one species-specific example rather than a timetable for every farmed sturgeon.

Selecting and collecting the roe

Producers assess the fish and roe before harvest. Ultrasound is one tool used in sturgeon farming. Conventional caviar processing involves harvesting the fish and removing the ovaries; it generally does not keep the fish alive. Nonlethal methods also exist, but should not be assumed unless a producer specifically documents their use.

Cleaning and curing

The roe is screened to separate the grains from surrounding tissue, then rinsed, weighed and salted. Handling must protect both the delicate eggs and food safety. Temperature control continues through packing, storage and delivery.

Selecting and packing the finished product

Producers evaluate batches and pack the caviar into suitable containers. Some caviar is pasteurized, which adds heat treatment and can change texture. Other caviar is sold without that treatment. Processing and packaging affect storage requirements, so an unopened shelf life cannot be applied to every tin.

Where caviar comes from today

The Caspian and Black Sea regions are central to caviar’s history, but modern production extends well beyond them. Sturgeon aquaculture operates in countries across Europe, Asia and the Americas. FAO documents the development of Chinese sturgeon farming, while UC Davis describes the research that helped establish California’s farmed caviar industry. 

Farmed sturgeon roe is still real caviar. Farming describes how the fish was raised, while species and preparation establish what the product is. A farm’s actual practices matter more than a broad claim that all aquaculture is automatically sustainable.

Traceable farming can provide an alternative to harvesting wild fish. Environmental performance still depends on factors such as water management, feed, waste handling and protection of wild populations. A credible seller should be able to explain its sourcing rather than relying only on an eco-friendly label.

Who invented caviar and why is it famous?

No single inventor can be reliably credited with caviar or with inventing its name. Salt-preserved roe developed through food traditions around sturgeon-fishing regions. Persian and Russian traditions are especially prominent in the story of caviar’s place at the table. Its reputation grew through trade, court dining and later restaurant service. 

The English word also has a history separate from the food. Merriam-Webster traces caviar through earlier Italian forms to Turkish havyar and records English use around 1560. That is evidence about the word in English, not the date people first ate roe.

Caviar’s fame combines a distinctive eating experience with scarcity and cultural status. Small quantities create a noticeable change in a dish, and the ritual of opening a tin has become part of the appeal. Today it appears with potato chips and eggs as well as in formal caviar service.

Why is caviar so expensive?

The largest underlying cost is the time spent raising a female fish before harvest. A producer pays for feed, water systems, staff and animal care throughout that period. Those costs accumulate before the roe can be sold. Species and farm conditions change the length of that investment. 

Harvesting and processing add specialized labor. Eggs must be collected and handled carefully, batches evaluated, and the finished product kept cold. Not every batch has the same pearl size, firmness or flavor, which helps explain why selections from the same species can have different prices.

Cold delivery and a limited selling window add further costs. Finally, brand positioning and rarity affect retail price. A high price can reflect something you value, but it does not by itself prove better freshness or a flavor you will prefer.

Compare prices by weight

Divide the price by the net grams to make a useful comparison. A hypothetical $90 tin containing 30 grams costs $3 per gram. A $150 tin containing 60 grams costs $2.50 per gram. The larger tin costs more overall but less for the same amount of caviar.

As a dated retail example, Imperia’s Kaluga product page listed a 250-gram option at $375 and a 500-gram option at $685 when checked on October 23, 2026. That works out to $1.50 and $1.37 per gram before shipping, taxes or promotions. These are examples from one seller, not market-wide averages. Check current options before ordering. 

How to eat and serve caviar

Serve caviar chilled, take the first bite plain and keep the rest of the tin cold. A small serving bowl nested over ice works well, or you can serve directly from the tin set over ice. Prevent melting ice water from getting into the caviar.

Mother-of-pearl is a traditional serving spoon, and clean glass or food-safe plastic also works. The important practical points are a clean utensil and gentle handling. A brief contact with a clean stainless steel spoon does not mean a tin has been ruined; stainless steel screens are used during traditional processing. 

Simple accompaniments make comparisons easier. Try a blini with a little crème fraîche, a lightly buttered toast point, or a piece of warm potato. Add the caviar last, after hot food has cooled enough to avoid cooking the eggs. Chips are an easy casual option, although heavily flavored or very salty chips can dominate the bite.

Dry sparkling wine and chilled vodka are familiar pairings. Sparkling water is a useful nonalcoholic choice. You do not need a particular drink or a formal serving set to appreciate the differences between two tins.

How much caviar to serve per person

For planning, allow around 5 grams for a small plain tasting, 10 to 15 grams for several appetizer bites, or about 30 grams for a more generous individual caviar service. These are suggested portions, not rules. How many other foods you serve will change what feels sufficient.

One ounce is about 28.35 grams. A 30-gram tin is therefore a little over one ounce. For two people trying caviar with accompaniments, 30 grams provides 15 grams each; for six people, it provides a small 5-gram taste each.

When is the best time to eat caviar?

Caviar fits brunch, an appetizer before dinner or a tasting with friends. There is no established clock time that makes it taste better or gives it special health benefits. Choose a time when you can serve it chilled and finish the amount you open.

For a comparison tasting, have the plain bites before strongly flavored food. This makes subtle differences easier to notice. There is no need to eat it on an empty stomach or reserve it for a celebration.

How to store caviar

Refrigerate caviar promptly and follow the temperature and use-by instructions on the package. Keep it in a consistently cold area of the refrigerator rather than the door. A refrigerator thermometer is more reliable than guessing by how cold a shelf feels. 

Imperia’s Kaluga and Royal Ossetra pages advise up to three weeks refrigerated while unopened and consumption within 48 hours once opened, with best flavor within one week of receipt. Follow the actual tin’s instructions if they are more restrictive. These timings should not be generalized to every brand or processing method. 

Keep perishable seafood at 40°F or below unless the product requires colder storage. Avoid leaving it unrefrigerated for more than two hours, or one hour above 90°F. Those are maximum food-safety limits, not a recommendation to leave caviar on the table. Serve small amounts and keep the remainder chilled. 

Do not freeze a tin unless its producer says the product is suitable for freezing. Texture can suffer, and freezing does not make mishandled seafood safe. Use a fresh, clean spoon when taking more caviar from the container.

Caviar nutrition and food safety

Caviar provides protein and fats, and its nutrient composition varies with the roe and preparation. The salt used in curing also makes sodium worth checking. Use the actual product’s nutrition label for serving information rather than treating one generic database entry as a laboratory analysis of every species. 

Caviar is seafood, so it is unsuitable for someone who must avoid the relevant fish allergen. Salt curing also should not be confused with cooking. People at increased risk of foodborne illness, including pregnant people and people with weakened immune systems, should follow FDA advice on avoiding raw or undercooked seafood and seek appropriate clinical advice about individual products. 

Where to buy caviar and how to choose a tin

Look for a specialist retailer or producer that identifies the fish, explains the product’s handling and storage, and offers reliable cold delivery. Before ordering, compare the net weight and species rather than the front-label adjectives alone.

Ask about origin and traceability. CITES labeling uses codes for species, source, origin and processing information. Original and repackaged containers use different year information, so a year on the code is not always the harvest year. A label helps trace a product; it is not an independent guarantee of freshness or flavor. 

For your first tin, choose by flavor rather than the grandest name on the label. Imperia’s Kaluga Hybrid Reserve suits someone looking for a mild, buttery profile. Royal Ossetra offers firmer pearls, nutty notes and a more pronounced briny character. These are descriptions of Imperia’s selections; individual batches and personal preferences vary. 

If you are tasting with one other person, 30 grams gives you 15 grams each, enough for several small bites with simple accompaniments. For a larger tin, plan the number of guests and the opened storage window before ordering. Compare the price per gram only after you have chosen a species and serving size that suit you.

The best first experience is straightforward: buy a clearly identified product, keep it cold and taste it plain before adding anything else. Once you know the flavor and texture you enjoy, the variety names and different tin sizes become much easier to navigate.

Sources

University of Florida IFAS technical guide

FAO background on sturgeons

FDA CPG Section 540 150

FDA seafood selection and serving safety

FAO cultured Siberian sturgeon fact sheet

FAO Chinese sturgeon and caviar industry

UC Davis farming caviar innovation

Harvard Russia in Global Perspective caviar exhibit

Merriam Webster caviar entry

CITES universal caviar labeling requirements

US Fish and Wildlife Service 2005 trade suspension