What is caviar and how is it typically served?

Caviar refers to the salted roe of sturgeon and other fish, served as a delicacy often enjoyed on its own, with blinis, or as a garnish to luxury dishes. Its unique flavor and texture make it a prized ingredient in gourmet cuisine.

How do I choose high-quality caviar according to the complete guide to caviar?

The guide recommends looking for CITES certification, firm and glossy eggs, a fresh smell, and a uniform color to ensure you're selecting high-quality caviar. Premium caviar should also be stored properly to retain its freshness.

What are the different types of caviar mentioned in the complete guide to caviar?

The guide covers various types of caviar such as Beluga, Osetra, and Sevruga, each with distinct flavors, textures, and price points, helping consumers make informed choices based on their preferences and budget.

Are there any health benefits or precautions associated with eating caviar?

Caviar is rich in omega-3 fatty acids, vitamin B12, and other nutrients, offering health benefits like improved heart health. However, it is high in sodium and should be consumed in moderation, especially by those with dietary restrictions.

What are some tips for storing and serving caviar properly?

The article advises storing caviar in a sealed container in the coldest part of your refrigerator, ideally on a bed of ice, and serving it chilled in small portions to preserve its delicate flavor and texture.

Beleaev Signature Tasting Set with four 30g caviar tins and mother-of-pearl spoons

The Complete Guide to Caviar

By Alex Beleaev, Founder of Beleaev Caviar & Gourmet. Last fact check: 2 September 2026.

Commercial disclosure: Beleaev sells caviar. Regulatory and composition claims are linked to public sources. Flavour descriptions and serving suggestions are identified as Beleaev's experience and opinion.

What is caviar?

Under the Codex international standard for sturgeon caviar, caviar is a product made from eggs of fish in the Acipenseridae family and treated with food-grade salt. Codex covers sturgeon species in the Acipenser, Huso, Pseudoscaphirhynchus and Scaphirhynchus genera, including hybrids of those genera.

Salmon, trout, lumpfish, tobiko and other fish eggs are roe. They may be excellent products, but they do not fall within the Codex definition of sturgeon caviar.

Source: Codex standards catalogue, CXS 291-2010.

The most useful fact on a caviar tin

A genuine sturgeon caviar container should carry a non-reusable CITES label. The code identifies the species, source, country, year, processing or repackaging plant and lot.

An illustrative code can look like this:

HUS/C/IT/2026/XXXX/YYYY

Part	Meaning
HUS	Standard species code, in this example Huso huso or Beluga
C	Source code, in this example captive-bred
IT	ISO country-of-origin code
2026	Year of harvest for original processing
XXXX	Registered processing plant code
YYYY	Lot identification number

For repackaged caviar, the label format records the repackaging information required by the CITES system. The exact code on a real tin should be read as a complete sequence rather than as a decorative batch number.

Source: Government-hosted Reference Guide to the European Union Wildlife Trade Regulations, pages 195 to 197. The format comes from CITES Resolution Conf. 12.7.

Common caviar species

The descriptions below combine species identification with Beleaev tasting experience. Flavour is not fixed by species alone.

Baerii

Scientific name: Acipenser baerii

Often sold as Siberian sturgeon caviar. Beleaev commonly finds Baerii approachable, savoury and gently nutty, with relatively small to medium eggs.

FAO's cultured-species profile explains that farm conditions can bring female maturity forward to about seven years in temperate conditions. That is an example for this species and production context, not a universal harvest age.

Source: FAO cultured species profile for Acipenser baerii.

Oscietra

Scientific name commonly used in trade: Acipenser gueldenstaedtii

Beleaev tasting notes often describe Oscietra as firm, layered and nutty, with colour ranging across individual batches. Colour alone does not establish quality.

Beluga

Scientific name: Huso huso

Beluga is known for large, delicate eggs. Beleaev tasting notes commonly describe a soft texture and a creamy finish. It is a distinct species, not a regulated promise that every tin will taste identical.

Sevruga

Scientific name: Acipenser stellatus

Sevruga generally has smaller eggs and is often described as more pronounced and saline. As with every species, batch condition and handling matter.

Hybrids

Codex includes hybrids of the specified sturgeon genera. The label should still give the relevant species or hybrid code required by the CITES system. A hybrid should not be presented as a pure species.

What determines flavour and texture?

Species is only one part of the answer. Other variables include:

Farm and water conditions.
Feed and husbandry.
Egg maturity at harvest.
Salt level and permitted ingredients.
Time between processing and tasting.
Temperature history.
Handling after the tin is opened.

This is why two tins carrying the same species name can taste different.

How is caviar made?

At a high level, producers raise sturgeon until the roe reaches the required maturity, separate the eggs, clean and grade them, add food-grade salt, pack the product and maintain the required cold chain.

Codex specifies a salt content of at least 3g and no more than 5g per 100g in the finished product covered by the standard. It also recognises both non-ovulated eggs and appropriately treated ovulated eggs from aquacultured sturgeon.

Production methods vary. Claims such as "salt only", "no additives", "no-kill" or a precise processing time should be made only for a named product and supported by its producer documentation.

Read the detailed process guide: How Is Caviar Made?

Does malossol mean a particular grade?

"Malossol" means "little salt". It describes a lightly salted style, but the word alone does not tell a buyer the species, origin, egg size, harvest date or condition of the product.

For a more reliable assessment, read the full label, ingredient list and storage instructions.

How much caviar should you serve?

There is no official portion that fits every occasion. Beleaev uses these practical planning amounts:

10g to 15g per person when caviar is one element among several canapes.
About 30g per person for a focused tasting.
More only when caviar is intended to be the central dish.

These are serving suggestions, not regulatory standards.

What should you serve with caviar?

The simplest accompaniments are usually the most useful:

Warm blinis with creme fraiche.
Toast with unsalted butter.
Soft scrambled eggs.
Plain potato crisps with creme fraiche.
Small potato rosti.
Oysters, where suitable for the guest and handled safely.

Accompaniments should support rather than bury the flavour. Strong onion, heavy smoke, sweetness or acidity can dominate a delicate batch, but taste remains personal.

See 10 Easy Caviar Recipes for Home.

Do you need a special spoon?

Mother-of-pearl is traditional because it is smooth, neutral and visually associated with caviar service. It is not a safety requirement.

A clean, food-safe spoon can also be used. Avoid dirty, tarnished or strongly reactive utensils. The claim that every metal spoon instantly ruins caviar is too broad.

What temperature should caviar be kept at?

Follow the temperature and use-by instructions on the product label.

Codex CXS 291 states that covered caviar is kept between +2C and +4C during packaging, storage and retail, and between 0C and -4C for wholesale storage and transport. The same standard says freezing and frozen storage are not permitted unless deterioration of quality is avoided.

For domestic refrigerators, the UK Food Standards Agency advises 5C or below and tells consumers to follow the storage instructions on chilled food. Product-specific instructions take priority.

How long does opened caviar last?

There is no responsible universal answer for every product and package. Follow the producer's opened-product instructions, keep the tin chilled, use a clean utensil and do not use the product after its use-by date.

If the packaging does not state what to do after opening, ask the retailer or producer rather than relying on a generic number copied from another product.

What does the nutrition evidence show?

USDA FoodData Central has a reference entry for granular black and red caviar. Converted to 30g, it reports about 79 calories, 7.4g protein, 5.4g fat, 1.2g carbohydrate, 450mg sodium and 6mcg vitamin B12.

Those figures are reference data, not a laboratory certificate for every caviar product. See the calculation and full caveat in Caviar Nutrition: Omega-3, Vitamin B12 and Protein.

How to buy caviar more confidently

1. Read the species information

Look for the scientific or common species name and check that it is consistent with the CITES code.

2. Read the complete CITES label

The code should identify more than the country. It also carries source, year, plant and lot information.

3. Check the ingredients

Do not assume every caviar contains only roe and salt. Check the ingredients for the actual product.

4. Check storage and delivery

The retailer should state how the product is delivered and how it must be stored on arrival.

5. Separate preference from grade

Large eggs, pale colour and high price can influence presentation and scarcity. They do not guarantee that an individual taster will prefer the product.

6. Be cautious with broad sustainability claims

Farmed origin and a CITES label provide traceability information. They do not by themselves prove every environmental or welfare claim. Look for a defined standard and supporting evidence.

Frequently asked questions

Is salmon roe caviar?

Not under the Codex standard for sturgeon caviar. Salmon eggs are roe.

Is all legal caviar farmed?

CITES distinguishes source codes, including captive-bred and wild sources. Do not infer source from appearance. Read the code and the relevant trade documentation.

Is larger caviar always better?

No. Egg size is one visible characteristic. Flavour, texture, condition and personal preference also matter.

Does country of origin determine quality?

No. Origin is useful traceability information, but it is not a complete quality score.

Can the CITES code identify the exact farm?

The code includes the registered processing or repackaging plant and lot information. The public information available for tracing a particular tin can depend on the country and supply chain.

Royal Baeri Caviar

£27.00

In stock

Sources and correction policy

Codex standards catalogue, CXS 291-2010
Government-hosted Reference Guide to the European Union Wildlife Trade Regulations, pages 195 to 197, explaining the format from CITES Resolution Conf. 12.7
FAO cultured species profile for Acipenser baerii
USDA FoodData Central, FDC ID 174188
Food Standards Agency guidance on chilling food safely
GOV.UK food labelling guidance

If you identify a factual error, contact Beleaev with the source and passage. Confirmed errors will be corrected and dated.

To compare current varieties, see the Beleaev caviar collection.

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