kaviar

Kaviar is the salted roe of certain fish, traditionally sturgeon, consumed as a luxury delicacy worldwide. The best-known varieties are Beluga, Osetra, and Sevruga, from sturgeon such as Huso huso, Acipenser gueldenstaedtii, and Acipenser stellatus. In everyday usage, kaviar often denotes high-grade sturgeon roe, though some markets use the term for any salted or cured fish eggs, including salmon.

Production involves harvesting, cleaning, and curing the eggs with salt. Salt level and method influence texture and flavor; malossol means little salt, producing a more delicate taste. Some products are pasteurized to extend shelf life, which can mute flavor.

Varieties differ in egg size, color, and taste. Beluga eggs are largest and pale; Osetra range amber to brown; Sevruga smaller and darker. Beyond true sturgeon caviar, producers market non-sturgeon roes such as red (salmon), trout, or lumpfish, often as substitutes or cheaper options.

Sustainability and regulation accompany production. Wild sturgeon populations declined due to overfishing and habitat loss, leading to bans or quotas in many places. Much current caviar is from farmed sturgeon under regulated conditions, with labels identifying species and production method.

Culinary use centers on serving chilled as an hors d’oeuvre or garnish, on blinis or toast with crème fraîche or sour cream. It is valued for texture and briny flavor and associated with luxury dining and ceremonial occasions.