Caviar has a flavor all of its own, which can vary depending on the source. Read on to learn how caviar tastes and the different factors involved.
What is caviar?
Caviar is a type of roe that refers to fish eggs. More specifically, caviar is eggs from sturgeon, a name for 27 different species of fish.
If you ever order caviar at a restaurant, you can bet it will be served to you on crushed ice to keep the eggs cold. Some restaurants also offer a mother-of-pearl spoon instead of a metal spoon. Metal can negatively affect the taste of the caviar.
Many people consider caviar to be a luxurious delicacy, and it is true. However, you can try it in small batches even if your budget is limited. Before you try it, you might be wondering if you will like it and if it is worth the money you are spending.
How does caviar taste?
People who have eaten caviar explain that when they first eat it, it tastes salty and salty. It can also taste a bit fishy, which is to be expected with a fish product. Eventually, you may experience a “brief idle” taste.
Some have compared the taste of caviar to that of oysters. Of course, the two have very different textures, oysters are slimy and caviar bursts in the mouth.
Because of the bursting, you may want to use your tongue more than your teeth. If you bite into the caviar, you may not get as much juice and flavor from the caviar. Instead, roll the eggs over your tongue and pop them open as you eat.
Why doesn’t all caviar taste the same?
For better or for worse, not all caviar tastes the same. Whether you go to different restaurants or to the same restaurant multiple times, you may notice slight differences.
First, caviar can taste different depending on the age of the sturgeon that laid the eggs. Normally one can assume that caviar from older sturgeons tastes better.
What the fish eats before laying the caviar can also affect its taste. Other factors to consider are the water quality and the location of the fish.
If you come across caviar that you really like, ask for those details. Then you know what to look out for when buying caviar or ordering it in a restaurant in the future.
How can color affect the taste of caviar?
Another factor that can affect the taste of caviar is color. While the only true caviar is black, there are other types of roe that some restaurants call caviar.
For example, red caviar tends to taste saltier and fishier. Salmon eggs are typically the source of this type of caviar.
There is also white caviar that comes from snail eggs and not fish. This type of caviar tastes more like moss or mushrooms since it comes from a land animal.
If you want to enjoy real caviar, look out for black caviar. Derived from the sturgeon, it offers nutty, buttery and sweet flavors as well as some saltiness.
Different types of caviar
While there are dozens of sturgeon species, five are the most common source of caviar. Consider the different sources and how they can affect flavor and other factors.
Beluga caviar
The most expensive variety, beluga caviar, does not exist in the United States. Beluga sturgeon live mainly in the Caspian Sea, but are threatened with extinction. For this reason, the US does not allow importation of this animal or its by-products.
If you can get your hands on some, beluga caviar can be any color, from light gray to black, and it looks soft and shiny. This type of caviar tastes creamy and nutty rather than salty and fishy. That can make it a good option for people who don’t like seafood.
Kaluga caviar
If you cannot find real beluga caviar, an excellent alternative is Kaluga caviar. Some people call this variety “River Beluga”. This caviar is amber in color and tastes buttery but not overly salty.
The eggs are also larger than some other types of caviar. Luckily, this variety is also relatively inexpensive, making it a good choice if you want to try roe.
Ossetra caviar
Another type of caviar to try is Ossetra. This species is dark brown or golden in color depending on the environment and age of the sturgeon. The eggs are big so they pop nicely when you put them in your mouth.
A salty, sea-like taste awaits you. Because of this, this type of caviar is not for the faint of heart.
Sevruga caviar
Sevruga caviar is another suitable alternative to Beluga caviar. It tastes buttery and salty and the consistency is firmer than other types of caviar. That can result in a more filling bang as you eat each piece.
Some people like that this caviar doesn’t taste as fishy as other varieties. It’s also relatively affordable and a good option for many people.
sterlet caviar
If you prefer smaller varieties of caviar, you should try sterlet. This variety is very similar to Sevruga, so the taste is almost identical.
When you bite into it, however, you don’t feel such a big cracking sensation. Sterlet caviar is easier to find and potentially more affordable as a result.
