Caviar has become increasingly accessible thanks to online gourmet platforms like Attilus Caviar. Whether you’re curious about trying it for the first time or want to understand its allure, this beginner’s guide covers everything you need to know—from what caviar really is, to how to enjoy and store it properly.

What is Caviar?

Caviar is the salt-cured roe (eggs) of the sturgeon, a prehistoric fish from the Acipenseridae family. It’s the only type of roe legally considered “true” caviar. Known for its luxurious texture and complex flavor profile, caviar is harvested, processed, and aged with precision—making it one of the most revered delicacies in the culinary world.

What Does Caviar Taste Like?

Caviar has a deeply nuanced flavor that can be hard to describe. It’s often characterized by briny notes reminiscent of the sea, with hints of nuttiness, or even creamy, buttery undertones depending on the variety. Its texture is just as important—a delicate pop followed by a melt-in-the-mouth smoothness that sets it apart from other types of roe.

In the U.S., where preservatives like borax are banned, caviar tends to be saltier. In contrast, European caviar uses borax for preservation, allowing a milder taste. Vacuum-packed jars are often pasteurized, affecting both texture and flavor—so fresh, refrigerated caviar is typically preferred.

How to Store Caviar

Caviar is highly perishable and should be stored with care to preserve its quality. Keep it in the coldest part of your refrigerator—usually the back of the bottom shelf—between -2°C and +2°C. Due to its high salt and oil content, it won’t freeze at typical refrigeration temperatures.

Once opened, consume it within 1–2 days. Exposure to air can cause the eggs to break down, releasing oil and compromising both taste and appearance. Fresh caviar should appear glossy and plump with no excess liquid and no off or musty smell.

Is There a Caviar Season?

Traditionally, caviar was harvested seasonally when wild sturgeon were at their peak, typically in colder months. However, modern aquaculture allows for consistent, year-round production. While roe from cold-water fish often has a richer flavor, today’s farm-raised caviar undergoes a maturation process—similar to aging wine or cheese—which plays a bigger role in its final taste.

Sustainability in the Caviar Industry

Following the collapse of wild sturgeon populations in the Caspian Sea after the 1990s, international trade regulations imposed a ban on wild-caught sturgeon caviar. Since then, the industry has shifted toward sustainable aquaculture.

Caviar farms, like Attilus farm in Germany, now operate in Europe, USA, and notably China—which currently produces around 60% of the world’s supply. These farms use ethical practices that protect wild sturgeon populations and ensure consistent, high-quality output.

Types of Caviar

Caviar differs greatly depending on the species of sturgeon, its environment, and how the roe is processed. Each variety has unique characteristics in flavor, texture, size, and color.

Beluga Caviar

Sourced from the Huso huso sturgeon, the Beluga is the largest and most prized species, growing up to 6 meters long. The caviar is luxurious and creamy, with delicate hazelnut undertones and a clean finish. The pearls are light grey to brown, measuring 3 to 4 millimeters, and are soft and tender, almost melting instantly on the tongue.

Oscietra Caviar

Harvested from the Oscietra sturgeon (Acipenser gueldenstaedtii), this variety is renowned for its complexity. The sturgeon can weigh up to 100 kilograms and is found in the Black, Caspian, and Azov Seas. The caviar ranges in color from gold to deep brown and jade, with pearls measuring about 2.6 to 3 millimeters. It offers a buttery yet nutty flavor with a long, refined finish. The eggs are firm and provide a pleasing burst on the palate.

Siberian (Baerii) Caviar

Coming from the Acipenser baerii, the Siberian sturgeon is a smaller species. Its caviar features medium-sized pearls (2.5–2.8 mm) in shades of dark brown to black. The taste is smooth and creamy with a gentle oyster-like brininess, and the texture is soft and silky, making it a favorite for those new to caviar.

Sevruga Caviar

The Sevruga sturgeon (Acipenser stellatus) yields smaller eggs, about 2 millimeters in size. These pearls have a distinctive steel-grey color and a reflective shimmer. Known for its intense flavor, Sevruga caviar is briny, nutty, and crisp, with a soft, velvety texture that lingers on the palate. The fish itself is smaller, rarely exceeding 1.5 meters.

Kaluga Caviar

Sourced from the Kaluga sturgeon (Huso dauricus), this variety closely resembles Beluga in quality. The pearls, around 3 millimeters, range in color from dark gray to golden brown and are firm to the touch. With a balanced buttery and nutty flavor, Kaluga caviar is favored for its clean, bold character and refined texture.

Amur Fusion Caviar

This hybrid variety comes from a cross between the Amur sturgeon (Acipenser schrenckii) and the Kaluga sturgeon. It is prized for its versatility and balance, popular among chefs globally. The pearls are 2.5–3 millimeters, with colors ranging from amber brown to olive green with golden hints. It offers a bold yet smooth profile, with creamy, nutty notes and a slightly briny finish.

Sterlet Caviar

Sterlet caviar is sourced from the Acipenser ruthenus, a small sturgeon once reserved for royal tables. The pearls are the smallest among all caviar types, typically 1.5 to 2 millimeters. They are dark grey to black in color and have a silky texture. The taste is delicately briny with subtle sweetness and smooth umami undertones.

How to Serve and Enjoy Caviar

Caviar should be served at room temperature to allow its full flavor to develop. Take the tin out of the refrigerator a few minutes before serving. Use a non-metallic spoon—traditionally mother-of-pearl, but glass or plastic works too—to avoid imparting any metallic taste.

For the best experience, savor three spoonfuls:

1. The first prepares your palate.
2. The second reveals the flavor complexity.
3. The third is pure indulgence.

Let the eggs melt naturally on your tongue without chewing. Enjoy the flavor evolution, which can include layers of umami, nuttiness, and ocean freshness.

Caviar pairs beautifully with cold vodka or dry Champagne.

In Summary

Caviar is more than just a symbol of luxury—it’s a delicacy with centuries of history, complex production, and a fascinating variety of flavors. From the refined richness of Beluga to the bold crispness of Sevruga, there’s a caviar for every palate. Thanks to sustainable farming and online access, you don’t have to be a royal to experience the magic of this exquisite treat.

Whether you’re a curious beginner or a budding aficionado, understanding the subtle differences and proper serving etiquette can transform your tasting into a truly unforgettable experience.