Historically, caviar has been an opaque and daunting item to purchase. What is the best caviar? What is caviar? Where does the best caviar come from? This guide will dive into the many facets of caviar, from its technical definition to the species used in production and ways that you can gauge quality. By the end of reading this guide, we hope you will have a better understanding of what caviar is and how to purchase it for your occasion.
A Brief History of Caviar and Culture Significance
Caviar's history stretches back thousands of years and holds significance across many parts of the world. Ancient cultures like the Greeks and Persians consumed caviar that was caught off the coast of the modern-day Iranian Caspian Sea Region. Over time, caviar became highly prized, especially by Russian Tsars, the Persian Kings, and European royalty, who developed a taste prized product.
While caviar is mostly known as coming from the Caspian Sea and the countries that border it, it's important to note that The United States has played a large part in the caviar industry. In the early 1900s, fisherman would catch and harvest caviar from the local sturgeon species. With large quantities of caviar available, caviar was oftentimes served as a bar food as its saltiness would be encourage beer sales.
Today, while wild sturgeon populations have dwindled due to overfishing, farmed caviar has preserved the delicacy’s status as a luxury product enjoyed at upscale events worldwide.
What is Caviar?
Caviar is the salt-cured roe of sturgeon - fish from the Acipenseridae family. The term "caviar" can only be applied to roe from sturgeons, according to international trade regulations. Anything else, such as salmon or trout roe, is not considered true caviar as those fish are not sturgeons. "Roe" refers broadly to fish eggs from any species, while "caviar" is a term reserved for roe from sturgeon.
- Traditional Caviar: Many people will recognize caviar as coming from species like the Beluga, Osetra, and Sevruga sturgeons, which are native to the Caspian Sea. Sturgeon take many years to reach sexual maturity and egg-bearing years which contributes to the rarity and high cost of their roe. The eggs vary in size, flavor, and texture depending on the species, making each type of caviar unique.
- Non-Sturgeon Roe Often Called "Caviar": Although only sturgeon roe qualifies as true caviar, other fish roe, like salmon, trout, paddlefish, and lumpfish, are often marketed as "caviar."
Types of Caviar
Imported Caviar
With the decline in wild sturgeon populations from over-fishing and wide-spread illegal caviar rings up until the early 2000s, farmed caviar has become the primary source of this luxury product due to the Convention on International Trade of Endangered Species (CITES). Today, farms in Europe, the United States, and China produce a range of high-quality caviars under controlled, sustainable conditions. Farmed caviar is often more consistent in quality and flavor, as the conditions under which the fish are raised can be carefully regulated. This shift to farming has made caviar more accessible and ethical, while still delivering a premium product.
Please note that all caviar that is imported into the United States must be harvested from a farm-raised sturgeon. Importing caviar from a wild caught sturgeon is strictly prohibited and illegal.
Beluga Caviar
Huso huso
Beluga caviar is the rarest and possibly the most well known caviar in popular culture. This caviar is sourced from the Beluga sturgeon (Huso huso) and is native to the Caspian Sea. The large, soft grains are typically light to dark gray. Beluga caviar has a delicate, buttery flavor with subtle hints of the sea. In the early 2000s, this species was deemed to be critically endangered and near-extinct after the Caspian Sea was overfished. In the United States, where Paramount Caviar is based, it is strictly prohibited to import Beluga caviar into the country. As such, Paramount Caviar does not sell Beluga Caviar.
Osetra Caviar
Acipenser gueldenstaedtii
Osetra caviar (Acipenser gueldenstaedtii), a legendary name in the caviar world, originates from the Caspian Sea and is now sustainably farm raised across the world. Its distinct nutty flavor and green undertones, ranging from olive to light silver, make it a highly sought-after variety. Osetra caviar's history dates back centuries, often associated with royalty, adding a touch of historical elegance to its culinary profile.
Paramount Caviar offers two grades of Osetra Caviar: Imperial Osetra and Classic Osetra. Our Imperial Osetra is a light green / silver green colored roe with a pronounced flavor profile that weaves between smooth top notes and nutty undertones. The Classic Osetra has a darker green hue with the quintessential nutty flavor profile that the species is adored for.
Imperial Osetra Caviar
Classic Osetra Caviar
Kaluga Hybrid Caviar
(Huso dauricus x Acipenser schrenckii)
Kaluga Hybrid caviar comes by way of crossbreeding the Kaluga sturgeon (Huso dauricus) and Amur Sturgeon (Acipenser schrenkii) - both species are native to the Amur River in China and Russia. Kaluga Hybrid caviar came by way of decades of high-end sturgeon farming and conservation techniques to bring forth a caviar that is reminiscent of the smooth and creamy profiles of Beluga caviar. This caviar boasts a beautiful amber toned grain with smooth, creamy, buttery flavor profiles. Paramount Caviar offers two varieties of Kaluga Hybrid: Kaluga Hybrid Caviar and Imperial Kaluga Hybrid. The latter boasts an ultra-rare, gold color.
Imperial Kaluga Hybrid Caviar
Kaluga Hybrid Caviar
Sevruga Caviar
Acipenser stellatus
Sevruga (Acipenser stellatus) caviar stands out for its smaller, more delicate grains and intense flavor. Harvested from the Sevruga sturgeon, this caviar offers a robust and rich taste, making it a favorite for those who prefer a more pronounced caviar flavor. It's a testament to traditional caviar harvesting techniques and is often celebrated for its depth of flavor in gourmet circles.
Siberian Sturgeon Caviar
Acipenser baerii
Siberian Sturgeon (Acipenser baerii) caviar, originating from sturgeon native to the cold waters of Siberia, provides a bold, robust flavor. Today, this caviar comes from sustainably farmed Siberian sturgeons in Italy. Its medium-sized grains and dark appearance are not just visually appealing but also offer a rich, full-bodied taste. This variety is perfect for those seeking a bold caviar experience while paying homage to the old world tradition of caviar.
Italian White Sturgeon Caviar
Acipenser transmontanous
Paramount Caviar's Italian White Sturgeon (Acipenser transmontanous) caviar comes from sustainably farm raised White Sturgeons in Italy. This caviar sports a very smooth and buttery flavor profile that is perfect for newcomers to the caviar world.
Domestic Delights: American Varieties
The United States has emerged as a significant player in the caviar industry, offering a range of unique and high-quality varieties. From the smooth California White Sturgeon to the delicate Hackleback, American caviars are gaining popularity for their classic flavors and approachable price points.
California White Sturgeon Caviar
Acipenser transmontanous
The California White Sturgeon (Acipenser transmontanous) caviar showcases a smooth, buttery flavor and beautiful dark brown / light black grains. Harvested under strict sustainability guidelines, this variety is a testament to the potential of American aquaculture in producing world-class caviar.
Hackleback Caviar
Scaphirhynchus platorynchus
Hackleback (Scaphirhynchus platorynchus) caviar, native to American waters, is renowned for its firm texture and mild and buttery flavor. Harvested from wild-caught Hackleback sturgeon under fishing regulations, the Hackleback caviar is an excellent introduction to the world of caviar, particularly for those exploring this delicacy for the first time.
Understanding Caviar Quality
Once the caviar is harvested from the sturgeon, the caviar expert will evaluate the caviar off the following parameters:
- Flavor Profile
Each species of caviar will possess its own flavor profile and nuances. High-quality caviar will have a well-balanced flavor that easily resonates with your palate. Caviar should never be ‘fishy’ nor too salty. Caviar that has an overly salty, sulfurous, or fishy taste is of low-quality and should not be considered in your selections. - Grain Size
The size of the eggs is a critical factor in determining caviar quality as larger eggs provide a larger surface area for your palate to enjoy. Larger grains are rarer and are produced when a sturgeon goes through multiple egg-bearing stages which takes longer to harvest. Each species will have its own size range that their respective grains can be with some species being inherently larger than others. - Texture
High-quality caviar should have a firm yet delicate texture. When consumed, the eggs should burst gently in the mouth, releasing their flavor without being overly mushy or hard. When you open your caviar for the first time, you should see that all the grains are intact and that there is no residual wetness in the tin or jar. - Color
Caviar color ranges from deep black to golden hues. Lighter colored caviar are more rare which causes this type of caviar to be highly coveted and valuable. However, color is not always an indicator of quality but rather a matter of species and individual preference. A caviar that has a golden color does not mean that it will meet the other qualifications for quality.
How to Choose the Right Caviar
Consider Your Taste Preferences and Your Guests' Preferences
If you're new to caviar, start by identifying your flavor preferences. Do you enjoy delicate, buttery flavors, or do you prefer something stronger and more robust? White Sturgeon offers a mild, buttery taste, while Sevruga delivers an intense flavor profile.
Understand Your Price Points
Caviar pricing can be daunting, but understanding what you're paying for helps. Domestic caviar like Paramount Caviar’s Hackleback Caviar will be less expensive than one of our imported varieties. Great quality caviar is accessible at a variety of price points and you should never feel like your budget out-prices of you a quality experience. This is why we have chosen either the highest or top two highest grades of a given species. This means that when you enter Paramount Caviar’s doors whether online or in-person, each variety of caviar has met our strict quality standards so you will always leave being satisfied.
Choose Your Caviar Based on Your Occasion
Consider the occasion when selecting caviar. For a formal event or a special gift, you may want to splurge on more expensive options like Osetra or Kaluga Hybrid. For more casual gatherings or for events with a larger amount of guests, you may consider purchasing a less-expensive caviar or roe. Our roe varieties like Salmon Roe or Trout Roe are great value products as you can get a large quantity for an attractive price to satisfy large events.
Our comprehensive guide to caviar offers a deep dive into the world of this luxurious delicacy. Whether you're a seasoned connoisseur or new to the exquisite tastes of caviar, there's a world of flavors and histories to explore. From the classic Osetra to the innovative American varieties, each type of caviar presents a unique culinary experience, steeped in tradition and refined over generations.