Caviar is the salted roe of sturgeon species, including beluga, osetra, sevruga, Siberian sturgeon and other commercially traded sturgeon. The eggs are carefully separated from the skein, salted and packed, with flavour, size, colour and texture varying by species, maturity, handling and processing. Roe from salmon, trout, lumpfish and other fish should be identified by its species name rather than described simply as sturgeon caviar.
Sturgeon roe is harvested, screened to separate the eggs, washed or otherwise prepared as specified, lightly salted and packed. The term malossol means lightly salted, but it does not identify a particular species or guarantee a specific quality grade. Egg size, firmness, colour, aroma, salinity and condition are all considered when evaluating caviar. Labels and grading terminology vary by producer and market.
Caviar is usually served well chilled in small portions, often with restrained accompaniments such as blini, toast points or crème fraîche. Mother-of-pearl, horn, glass or other non-reactive utensils are traditional, although clean stainless steel is also commonly used in professional service. Avoid crushing the eggs and keep the container cold during service.
Example: serve a small portion of osetra caviar with blini and crème fraîche, allowing the eggs’ texture and flavour to remain central.
Verify species, country of origin, producer, lot identification and applicable trade documentation. International trade in sturgeon and their products is regulated under CITES; labels and documentation should meet the requirements for the species and market. Purchase only from reputable, approved suppliers.
Chef’s tip: open caviar shortly before service, use clean dedicated utensils and follow the producer’s refrigeration and use-after-opening instructions.
Key distinction: In strict culinary usage, caviar refers to sturgeon roe. Other fish eggs should be named by species, such as salmon roe or trout roe.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
