Caviar and Fish Roe: Delicacies of the Sea

What is Caviar?

The word Caviar comes from the persian word Khaviar which means ” Egg Carrier”. Traditionally Caviar is the unfertilized fish egg or roe from wild sturgeon fish mainly found in the caspian sea & Black sea. It is called as Black Gold in culinary world. 

• Caviar is highly delicate food item. Caviar is known for its luxurious  food due to its rarity & long processing of harvesting. The eggs are usually small and delicate in nature, rich flavor & oceanic taste with bursting in the mouth with a slightly oily texture. It depends on the type of sturgeon fish & method of preparation.

• It’s considered a delicacies, often eaten raw as an appetizer. Caviar is often served as a garnish or spread, typically enjoyed on crackers, bread, or blinis, and sometimes accompanied by cream or lemon.

• Often caviar is sold with the additional label of “malossol”. This labeling is from the Russian meaning “little salt”. It is generally used to identify the caviar as minimally processed and using a minimum amount of salt.

pic source:-https://www.thespruceeats.com/what-is-caviar-1807004

What is Fish roe?

Fish roe is the fully ripend eggs of fish other than sturgeon family of fish. The term “roe” can be used to describe the eggs of different fish species. Example of such fish are:- Salmon roe, Trout roe, Herring roe, Mullet roe ,Lumpfish roe etc. Fish roe can be served raw, cooked, smoked, or cured, depending on the type and the culinary tradition. Fish roe is generally more affordable and widely available than caviar.

• The flavor of fish roe can range from mild and slightly sweet to intensely briny and fishy, depending on the type of fish.

Characteristic of Caviar:-

 Caviar can be distinguished by several key characteristics, making it a unique and highly valued delicacy. Here are some of the main characteristics:

Flavor Profile:

• Caviar has a salty, oceanic taste that varies in intensity.
• Higher-quality caviar has a more nuanced flavor, with notes of butter, nuts, and creaminess.
• It often leaves a lingering, slightly fishy aftertaste that is considered pleasant.

Texture of caviar:

• Firmness: High-quality caviar eggs that are firm and intact, providing a satisfying pop when bitten.
• Smoothness: The texture should be smooth, not gritty or mushy.
• Oily and Rich: Caviar has an oily texture that coats the palate, enhancing its luxurious feel.

Color of caviar:

• The color of caviar can range from pale gold and greenish to dark brown and black, depending on the type of sturgeon. Beluga caviar is known for its lighter, silvery-gray color, while Sevruga caviar tends to be darker.

Size of caviar:

• Caviar eggs (also called “berries”) vary in size, with Beluga caviar having the largest eggs, followed by Osetra and Sevruga. Larger eggs are often considered more desirable for their texture and flavor.

 Aroma:

• High-quality caviar has a subtle, fresh, oceanic aroma, without any strong fishy or off-putting smells.
• Fresh caviar should smell clean and slightly briny, never overly fishy or pungent.

Types of Caviar:-

There are many types of Caviar available in the market. It is primarily categorized based on the species of sturgeon or other fish from which the roe is harvested. Examples of different types of caviar are:-

Beluga Caviar:– It is one of the most expensive & highly demandable caviar in the world. It is obain from the belouga sturgeon fish locally known as Huso huso.  Its eggs are bigger in size similar to peas sized , soft in texture, light to dark gray in color. It has rice & buttery flavor. In general, the lighter the color, the more expensive.  Beluga Caviar originates in the Caspian Sea and is also known as the Huso Huso sturgeon. 

• Royal beluga is the king of caviar with 3mm eggs this is the largest caviar available and also one of the most expensive. 

Pic source:-https://www.lifestyleasia.com/sg/dining/food/the-ultimate-gourmands-guide-to-caviar-and-how-to-best-enjoy-it/

Osetra Caviar:-  Osetra caviar is one of the most prestigious types of caviar obtained from the roe of the Osetra sturgeon. Its  eggs are medium-sized, smaller than Beluga caviar but larger than Sevruga. Its color ranging from dark brown to golden color. One of the most prized variety of Osetra Caviar is “Golden Osetra”.  Its taste is generally described as nutty and strong. 

Varieties of Osetra Caviar:

• Russian Osetra: Traditionally considered the finest osetra caviar.
• Israeli Osetra: Produced from sturgeon raised in aquaculture farms in Israel, known for its high quality and sustainable production.
• Iranian Osetra: Also highly regarded, originating from sturgeons in the southern Caspian Sea.

Pic soure-https://www.ubuy.co.in/product/31YN2IO4-marky-s-premium-osetra-sturgeon-black-caviar-1-75-oz-malossol-russian-ossetra-black-roe-guaranteed-o

Sevruga Caviar:- Sevruga caviar is one of the most prized and commonly available types of sturgeon caviar.  Sevruga caviar eggs are relatively small compared to other sturgeon caviars like Beluga or Osetra. The eggs are usually gray to black, with a slightly silvery sheen.  it is found in the basins of the Caspian, Black, and Azov seas and singly in the Adriatic and Aegean seas.

pic source-https://www.houseofcaviarandfinefoods.com/blog/all-about-sevruga-caviar

 Sterlet Caviar:-Sterlet Caviar obtain from the Sterlet sturgeon fish which is a smaller species of  sturgeon fish family. It is mainly found in rivers in Eastern Europe and parts of Asia. This caviar is known for its small, delicate eggs that are typically light to dark gray in color. Sterlet caviar is less common than other types like Beluga or Ossetra.  This sterlet caviar are usually farmed raised 

pic source-https://www.etsy.com/in-en/listing/1522318257/sterlet-caviar

Siberian Caviar:-It is obtain from siberian sturgeon fish mainly found in the siberian river in Russia.  Its egg are typically medium sized and color vary from dark gray to black. It has smooth & creamy texture.

Kaluga Caviar:- Kaluga caviar is obtain from Kaluga sturgeon fish. It is a fresh water sturgeon fish mainly found in the Amur River basin between Russia & China. It is closely related to the Beluga sturgeon caviar. Its egg is also peas size and similar to Beluga caviar eggs. It has smooth , buttery texture & rich creamy flavor with nutty flavor. 

Pic source:-https://www.ubuy.co.in/product/1AUNT3T80-marky-s-kaluga-hybrid-black-caviar-4-oz-premium-kaluga-huso-schrenckii-beluga-malossol-black-roe-guaranteed-overnight

Types of Fish Roe:- There are various types of Fish Roe such as Salmon roe, Trout roe, Herring roe, Mullet roe ,Lumpfish roe etc. Fish roe can be served raw, cooked, smoked, or cured, depending on the type and the culinary tradition. Fish roe is generally more affordable and widely available than caviar. Examples are:- 

Salmon Roe (Ikura):– Salmon roe is obtain from the salmon fish. its roe has bright orange color often enjoyed as a topping on sushi or Rice dishes. it is popularly known as “Ikura” in Japan.  Ikura is typically cured in salt or soy sauce, which enhances its umami flavor. refers to the bright orange, slightly transparent eggs of salmon. 

Color:- The color of salmon roe is generally light yellow orange to deep red orange color due to different types of salmon fish, its habitant conditions, diet etc.

pic soure-https://www.citarella.com/salmon-caviar-7-oz.html

Trout Roe:- Trout roe refer to the egg of trout fish. It has tiny eggs usually 1-2 milimeter in diameter. The color of trout egg is often bright orange and its flavor is slightly sweet in nature. Trout roe is often used in gourmet dishes, including salads, canapés, and as a garnish for various appetizers. It can also be found in some sushi dishes or served on blinis with crème fraîche.

pic soure-https://www.regiisova.com/store/p/trout-roe

Roe of Mackerel fish:- Mackerel roe is obtain from Mackerel fish. Its egg is also smaller in size as comare to the trout roe.  the color of roe vary from pale yellow to light orange. it has stronger flavor as compare to the salmon & trout roe. Mackerel roe is less common in Western cuisine but is used in various traditional dishes in Asian and Mediterranean cooking. In Japanese cuisine, it might be included in sushi or sashimi. In Mediterranean cuisines, mackerel roe is sometimes used in spreads or pâtés.

How cariar & Fish roe is processed from fish

• Caviar harvesting– Due to over fishing of wild sturgenon fish for caviar purpose, its spices has declared as endangered spices.  Due to which commerical growing & harvesting of sturgeon fish using aquaculture has been popular. It takes around 7-10 years for sturgeon fish to get ready to harvest its egg. Each sturgeon fish contains around tens of thousands of eggs. 

• Extracting the roe:  Once the fish is caught for extraction of its egg, their eggs are removed intact without damaging it. 

• Separating membranes and impurities from roe :  The collected roe is gently placed on a fine mesh sieve to seperate the membranes & impurities from the fish roe. The fish roe is then gently washed in cold water to remove excess salt & natural oil.

• Curing & Aging of roe:- Fresh roe is usually cured by adding sea salt into it.Curing time vary from few minutes to an hour depends upon personal preference and caviar type. After the completion of the curing process, it is once again rinsed in cold water to remove the curing salt from its roe.  After curing, caviar are usually aged for weeks to months under controlled temperature in refrigerator.

• Packing:- After curing & aging, caviar is packed into small jar or tins. its jar or tins is sealed to maintain freshness to prevent any oxidation process during storage & then send it to market for sale.

• Leveling:- Often caviar is sold with the additional label of “malossol”. This labeling is from the Russian meaning “little salt”. It is generally used to identify the caviar as minimally processed and using a minimum amount of salt.

Culinary use of Caviar & Fish roe:-

Caviar is an exotic and luxurious food having varieity of culinary use due to its delicate flavor & taste. Example of use of Caviar in various food are:-

Serving as an Appetizer: Caviar is often served on toast or on small pancakes popularly on Russian pancake- Blinis typically with a dash of sour cream. Caviar usually accompany with finely chopped onions, capers, or chopped hard-boiled eggs.

On Canapés: Caviar is often used to top canapés or hors d’oeuvres, adding a touch of luxury to bite-sized treats.

In Sushi :- Caviar & Fish roe are usually used as a toppinng for Sushi rolls. 

In Salads:  Caviar can be sprinkled on salads, especially those with ingredients like smoked salmon or roasted vegetables, to add flavor and texture.

In egg & pasta dishes:- Caviar pairs well with various egg dishes such as scrambled egg, poached egg for breakfast items.  It can also be used in Pasta dishes usually with creamy or cheese based sauce. 

In Soups:-  Caviar can be used as a garnish for cold soups, such as chilled cucumber soup or potato leek soup to give a luxurious touch.

As a Garnish:-Caviar is considered one of the most delicate food for garnish of various seafood dishes like oysters, crab, or lobster to enhance the visual appeal and flavor.

Example of most popular caviar dishes :-

Example are:-

• Smoked salmon & caviar on crispy potato 
• Russian Blinis
• Sweet potato caviar & crème fraîche
• Fancy devils eggs & caviar with creme fraiche
• Crab & Caviar on brioche
• Cucumber & caviar bites
• Striped bass with caviar & lemon zest
• Smoked salmon & caviar tartare
• Caviar on cream cheese crostini
• Caviar devils egg
• Caviar & avacado tartare
• Salmon roe canape
• Salmon roll topped sushi rolls
• Foie gras with caviar
• Caviar & goat cheese tarte
• Lobaster salad with caviar
• Creamy caviar tagliatelle
• Herbed crushed white fish with caviar
• Potato Pancakes with Smoked Salmon, Caviar and Dill Cream
• Celery Root Remoulade with Scallops and Caviar
• Caviar-Topped Deviled Eggs
• Caviar Carbonara
• Anchovies & caviar toast
• Mini egg mayonnaise & caviar sandwich
• Oyster with champagne & caviar
• Sourdough toast with yoghurt, gravlax & caviar
• Blinis with smoked salmon & caviar
• Waffle sticks with caviar
• Cannelini bean, salmon & caviar canapés

Serving technque of Caviar:-

• Caviar should always be served chilled on bed of crushed ice.
• It is eaten with a special spoon made of bone or mother of pearl, as a metal spoon is said to alter its taste.
• Caviar should be consumed in small quantity i.e around 10-15 gms. 
• The traditional garnishes of caviar are : sour cream,minced onions, fresh herbs, lemon wedges, hard-cooked eggs (yolks and whites chopped separately). Caviar is also often served with freshly buttered toast points, topped with a dollop of crème fraiche.
• The most expensive way to serve caviar is to put it on oysters.
• Caviar is often presented on lightly buttered or dry toasts, and unsalted crackers or bread.
• Higher quality caviars are best eaten alone or simply with toast, blinis or unsalted crackers.

 Wine pairing with caviar:-

Caviar is the great match for alcohol beverages. Tradition of Russian cuisine expects the fish eggs to be served with heavily chilled vodka, champagne and wine should be left for a dessert. 

• Champagne is one of the most popular alcoholic beverage paired with Caviar. Similar to Champagne, other high-quality sparkling wines such as Prosecco or Cava can also pair well with caviar.
• Dry, crisp white wines such as Sauvignon Blanc or Chablis can work well with caviar.
• A dry, crisp rosé can work well with caviar, offering a balance of freshness and fruitiness
• Dry Sherry such as Fino or Manzanilla can pair with caviar
• A premium, dry sake can pair nicely with caviar.
• High-quality Cognac can enhance the rich, luxurious experience of caviar.
• A high-quality, light beer or pilsner can be a refreshing pairing, especially with milder caviar types.
• A well-made, dry martini, particularly one made with high-quality gin, can pair elegantly with caviar.

Health benefit of eating caviar:-

• Caviar is an excellent source of omega-3 fatty acids, which are essential for heart health.
• Caviar provides a high-quality source of protein, which is crucial for muscle maintenance, repair, and overall body function.
• Caviar contains several important vitamins, including Vitamin A, Vitamin D, and Vitamin B12.
• Caviar is a good source of minerals such as iron, magnesium, calcium, and zinc.
• Caution:- Since caviar is high in cholesterol and sodium. It’s best to consume it in small quantity.

 List of Popular Caviar brands in India:-

• Kaviari: Kaviari is a renowned French caviar producer that offers a range of high-quality caviar, including Beluga, Osetra, and Sevruga. Their products are available in premium establishments in India.

pic source:-https://caviarindia.in/caviar

Petrossian: Petrossian products are available through high-end retailers and specialty food stores in India.A prestigious brand known for its top-quality caviar, including Beluga, Osetra, and Sevruga. 

pic source:-https://petrossian.com/buy-caviar

Markys Caviar:-Marky’s Caviar is a well-regarded brand known for its high-quality caviar

pic source:-https://www.ubuy.co.in/product/797DHK7O-marky-s-beluga-hybrid-black-caviar-2-oz-premium-hus-bae-beluga-sturgeon-malossol-black-roe-caviar-gu

Calvisius Caviar:-It is one of the finest Italian caviar brand recently launced its product in India.

pic source-https://caviarindia.in/calvisius-caviar.html

Content Reference:-

The above content has been compiled after referring various culinary books, Research Papers, Research articles, Food magazines, news papers, top culinary websites, Govt websites, personal interaction with renowned chefs from various hotel brands like The Ashok Group of hotel, ITC, Oberai, Leela, Park Hotels & various IHM Faculties, Nutritionists etc. & many  more. The picture which i have used has been taken from the open source website .Some of the important website referred for the above content are:- 

• https://caviarindia.in/calvisius-caviar.html
• https://www.sciencedirect.com/science/article/abs/pii/S0924224421001163
• https://wagyushop.com/blogs/news/caviar-vs-fish-roe-whats-the-difference
• https://www.webstaurantstore.com/blog/4024/types-of-caviar.html
• https://home.khavyar.com/blogs/notes/different-types-of-caviar
• https://caviarstar.com/blog/caviar-vs-roe-what-is-the-difference-between-roe-and-caviar/
• https://imperiacaviar.com/blogs/blog/what-is-the-difference-between-caviar-and-fish-eggs
• https://roecaviar.com/pages/faq
• https://www.thedailymeal.com/stories/whats-the-difference-between-caviar-and-fish-roe/
• https://www.masterclass.com/articles/roe-vs-caviar-explained
• https://pubmed.ncbi.nlm.nih.gov/12822675/
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• https://caviarlover.com/blogs/general/the-most-common-types-of-caviar
• https://blackcaviarusa.com/blogs/journal/understanding-sturgeon-caviar-types
• https://www.caviarfoodie.com/blog/blog-post-types-of-caviar
• https://www.finefoodspecialist.co.uk/blog/discover-the-various-types-of-caviar-at-fine-food-specialist
• https://www.masterclass.com/articles/what-is-caviar
• https://www.finedininglovers.com/article/7-great-ways-use-caviar-boss
• https://www.foodnetwork.com/how-to/packages/food-network-essentials/what-is-caviar-and-how-to-eat-it
• https://www.onlyfinefoods.com/blogs/gourmet-food/17249752-caviar-serving