best caviar presentations

JavaScript seems to be disabled in your browser. For the best experience on our site, be sure to turn on Javascript in your browser.

Observe Easter With 15% OFF Select Caviars, Meats, And All Desserts. Code - EASTER15     Observe Easter With 15% OFF Select Caviars, Meats, And All Desserts. Code - EASTER15     Observe Easter With 15% OFF Select Caviars, Meats, And All Desserts. Code - EASTER15     Observe Easter With 15% OFF Select Caviars, Meats, And All Desserts. Code - EASTER15     Observe Easter With 15% OFF Select Caviars, Meats, And All Desserts. Code - EASTER15    

• Compare Products
• My Wish List
• My Gift Cards List

How to Serve Caviar

• HOW TO SERVE CAVIAR

Serving caviar requires certain knowledge of caviar and the different details regarding its appropriate presentation. Below, you’ll find relevant details about the process of preparing caviar for serving. This includes the recommended serving sizes, storage practices, presentation details, beverage pairings, and garnishes that ensure you’re prepared to serve this delicacy to your friends and family and make sure that everyone enjoys it.

Although caviar is best served by itself, common accompaniments and accouterments include creme fraiche, lemon wedges, hard-cooked eggs (yolks and whites chopped separately), mini potatoes, minced onions, blinis, and toast points lightly coated with unsalted butter. Higher quality caviar is best eaten alone or simply with toast, blinis, or unsalted crackers.

When serving different types of caviar, they should be served in the order of the intensity of their tastes, beginning with the least intense and more mild-flavored, such as White Sturgeon, and moving on to those that are intense and more strong in flavor, such as Sevruga.

Serving Sizes for Caviar

Allow at least 14 g (½ oz)  to 28 g (½ oz) of caviar per person. Refer to the caviar serving chart below:

If you are looking to enjoy non-sturgeon roe, specifically, salmon roe, we recommend allowing for at least 28 g (½ oz) of caviar per person. Refer to the roe serving chart below: 

Storing Caviar

Caviar should be kept refrigerated between 26-35 F. Sturgeon caviar will last for up to 6 weeks in the refrigerator when the container is unopened.

Air is caviar’s greatest enemy. Ideally, it is best to purchase caviar in smaller containers, in size increments that will be consumed in a single seating or caviar service. But, if you have purchased more than you are serving, the remaining caviar should be softly spread flat with a mother-of-pearl spoon, taking care not to break any of the eggs, and then covered with plastic wrap, pressing down ever so gently on the top so no air remains trapped between the eggs and the cover. The remaining caviar should be consumed within the next 3 days.

Presenting Caviar

You should know that the traditional  European way of presenting caviar usually differs by tableware and beverages that can be paired with it. The Russians serve caviar in metal, porcelain, or glass bowls without ice. The guests help themselves using special silver or gold-plated caviar spoon-shaped blades. Traditionally, caviar in Europe is served in a special caviar bowl that is put on a bed of crushed ice in a certain vase.

Sometimes, specially made pearl-shells caviar bowls are used.

Silver Plated Caviar and Vodka Server

Glass caviar server handmade, beverages to pair with caviar.

Caviar is a great match for alcoholic beverages. Traditional Ukrainian and Russian cuisine expects the fish eggs to be served with heavily chilled vodka, while champagne and wine should be left for dessert. However, the Europeans think of champagne and wine as successful pairings for caviar. Moreover, there are specific kinds of wines and sparkling wines that can complement certain types of caviars. Some recommended, perfect combinations include the following:

• Chardonnay & Beluga, Osetra, or White Sturgeon Caviar
• Cabernet Sauvignon & White Sturgeon Caviar
• Sauvignon Blanc & Golden Whitefish, Salmon, or Trout Caviar
• Brut & Any Black (Sturgeon) Caviar
• Blanc de Blanc & White Sturgeon, Salmon, or Trout Caviar
• Blanc de Noir & Beluga or Osetra Caviar
• Sparkling Rosé & Beluga or Osetra Caviar
• Pinot Noir & Salmon, Golden Whitefish, or White Sturgeon Caviar
• Rosé & Trout, Golden Whitefish Caviar, White Sturgeon, or Any Black (Sturgeon) 

Serving Caviar

Caviar should definitely be served chilled but not frozen. Never keep caviar at room temperature, as this may affect caviar’s true taste and aroma. Caviar should be served on a bed of crushed ice, which will help you serve and store it at the right temperature throughout your dinner and enjoy its authentic taste. Traditionally, it is considered incorrect, or even rude, to take large portions of caviar at a single time. So, at a social gathering or event where caviar is being served, remember to consume it in amounts smaller than or equivalent to a tablespoon. Taking small bites will guarantee a melody of gentle, unique flavors. It is essential to remember that caviar should not be presented as a main dish due to its intense combination of flavors. If you decide to use the fish eggs as a component of a larger dish, it may negatively affect your tasting experience. Moreover, using caviar in quantities that constitute one main dish is often expensive. Therefore, we recommend you serve black caviar as an appetizer or hors d'oeuvres, which is the traditional way of serving it.

It is preferable to use mother of pearl spoons and forks for serving caviar. Aspreviously mentioned, your serving materials must be non-metallic to prevent the caviar from oxidizing and obtaining a metallic taste. As such, bone, horn, glass, and wooden spoons and forks are also acceptable. This is the most recommended way to serve and eat caviar because your sense of taste will not be impaired by a metallic taste and you will have an opportunity to taste the intricacies of the caviar’s unique flavor and sense its delicate aroma.

Mother of Pearl Caviar Plate

Mother of pearl caviar spoon, garnishing and pairing caviar.

True caviar connoisseurs believe that the best way to eat and serve these delicate fish eggs is without any additions, by simply serving caviar on its own. These gourmet food experts believe that this is the only way to avoid having garnishes that prevent you from tasting caviar’s highly appreciated flavor. However, what one chooses to eat or not to eat with caviar is a matter of taste and personal preference. If you think that the taste of caviar is too intense, there are certain accouterments and accompaniments that can pair perfectly with this unique delicacy.

Caviar is often served on lightly-buttered dry toasts, unsalted crackers, or bread (crunchy baguette) with creme fraiche. You can also opt for the traditional way and eat caviar with mini pancakes known as “blinis”.

These are some traditional garnishes for caviar: creme fraiche, sour cream, fresh herbs, chopped onions, and crumbled hard-boiled eggs. Trying them as additions to the fish eggs can improve your caviar-eating experience.

The most expensive way to serve caviar is to put it on oysters or wrap it in Jamon Iberico. Favorite pairings also include serving caviar on top of boiled eggs or omelets, or with potatoes. The most unexpected product you can present with caviar is white chocolate.

The only thing you have to keep in mind is that caviar is supposed to be the pièce de résistance of any meal. Avoid overdoing it by adding too much caviar to your dish. 

Now that you have all of the necessary information needed to prepare you for serving caviar, you can buy a nice tin or jar of red caviar or black caviar at Marky’s. Don’t forget about the little utensils including tin openers and spoons, forks, and plates made from delicate mother of pearl that are also available at our store, which will allow you to serve caviar in a proper way to your guests. 

Bon appetit! Have you ever wanted to have your very own caviar that is hand-crafted just for YOU? Well now's the time! This amazing new line from Chef Buddha Lo includes two varieties - Classic Kaluga at $80 per ounce and Premium Osetra caviar which runs about $100 dollars an ounce. You can find these delicacies online or in Marky's shops around NYC, but hurry before they sell out! Get the reference article ‘Top Chef’ Champ Buddha Lo Just Dropped His Own Line of Caviar .

The information below is required for social login

Forgot password.

• Search Please fill out this field.
• Manage Your Subscription
• Give a Gift Subscription
• Newsletters
• Sweepstakes
• Ingredients

Caviar Commandments — How to Buy (Without Going Broke) and Eat It

Hint: Drop that fancy spoon.

Antara Sinha is a New York-based food writer and editor who has been working in print and digital media since 2017. Her articles and recipes have appeared in Food & Wine, Bon Appétit, MyRecipes, MSN, Yahoo News, Real Simple, Allrecipes, and Southern Living. She is an associate cooking editor at Bon Appétit.

Khushbu Shah is the Restaurant Editor at Food & Wine.

As caviar becomes increasingly sustainable and accessible, we're thrilled to ditch the old ways — Champagne, stuffy white tablecloths, and mother-of-pearl spoons. Instead, we're following the guidance of our favorite restaurant pros on how to embrace caviar as a choose-your-own-adventure that's as fancy or quotidian as you want it to be.

1. Thou Shalt Purchase Sustainable Caviar.

Choose caviar from farmed sturgeon, which Monterey Bay Aquarium's Seafood Watch deems the best choice for sustainability. Not sure where to start? We're big fans of Pearl Street Caviar's Ossetra Caviar ($77 for 30 grams) and Island Creek Oysters' Sterling Two Color White Sturgeon Caviar ($150 for 50 grams).

2. Thou Shalt Not Assume the Most Expensive is the Best.

Quality is not necessarily determined by cost; where and when the salty fish eggs were harvested is a much better measure when sizing up the best caviar. The purveyor should offer information such as country of origin, species, and year of harvest. Your source should also reveal details about the water quality, and whether growth hormones, antibiotics, and pesticides were used.

3. Thou Shalt Give Up Thy Mother-Of-Pearl Spoons.

"A pocketknife works just fine [to serve caviar], as does a bag of chips," says Michael Passmore of Passmore Caviar . Most people already have perfect utensils at home that are unlikely to impact the taste of caviar: Stainless steel, glass, wooden, and even plastic spoons will get the job done.

4. Thou Shalt Treat Caviar As a Condiment.

Caviar's briny flavor plays beautifully against other foods, adding a saline pop. Chefs are putting it on hot dogs, egg salad sandwiches, and even pancakes. New York City–based restaurateur and owner of newly launched CaviAIR , Ariel Arce, likes to keep a tin in the fridge and scoop it onto roast chicken or crispy potatoes.

5. Thou Shalt Look Past the Champagne-Caviar Pairing.

Arce suggests exploring caviar with dry, crisp white wines like Trebbiano. She's also fond of pairing it with sparkling teas that capture the essence of flavor without much sugar, like Minna's Citrus Black Tea ($28 for 12 cans).

6. Thou Shalt Eat Caviar for Dessert.

Gramercy Tavern pastry chef, Miro Uskokovic , garnishes desserts with caviar: "I finish almost every dish with a salty component, and caviar offsets sweetness well." He suggests trying it on vanilla ice cream or with white chocolate.

Got Caviar Questions?

Call the CaviAIR hotline to chat with Federico Guillermo Arce Jr., Ariel's dad and a caviar aficionado: 844-4-CAVIAIR.

Related Articles

Caviar Sandwich

By gabrielle hamilton.

I now prefer the caviar sandwich to all other more classic presentations at the holidays. All that caviar crammed into a sandwich makes me feel giddy and extravagant and very lucky to be alive the second I set eyes on it. Context is everything; what I could reasonably splurge for would feel forlorn if showcased on a proper silver trolley atop a mound of shaved ice with a mother-of-pearl spoon at the ready on its nearby velvet pillow, but here, by contrast, in the context of a lowly sandwich, it feels as decadent as if I were eating caviar straight out of the tin, like a midnight pint of ice cream.

Buy the caviar you most prefer from a retailer you trust the most—the most expensive may by no means necessarily be your favorite-- and see if this luscious sandwich doesn’t make you feel pretty giddy, too.

Featured in: This Sandwich Is a Luxurious Holiday Gift to You

Log in or sign up to save this recipe.

• Give Subscriber benefit: give recipes to anyone As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more. Subscribe

Print Options

Include recipe photo

Advertisement

Ingredients

• ½ cup crème fraîche
• 3 scallions, thinly slivered on the bias, about 4 tablespoons
• ¼ teaspoon ground black pepper
• ½ teaspoon kosher salt
• 8 slices white sandwich bread, preferably Pepperidge Farm “Very Thin”
• 2 to 3 tablespoons soft butter
• 2 ounces caviar
• 2 tablespoons chives, minced

Nutritional analysis per serving (4 servings)

366 calories; 21 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 15 grams protein; 544 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

For Scallion Crème Fraîche

In a small bowl, mix the crème fraîche, scallions, black pepper and kosher salt. Stir aggressively with a rubber spatula until the ingredients are fully incorporated and the crème fraîche is smooth and spreadable. Set aside.

For Soft Hard-boiled Eggs

Bring a small pot of water to boil over medium-high heat. Carefully lower your eggs into the boiling water using a slotted spoon, taking care not to crack the shells. Cook the eggs for 7 minutes, adjusting heat as needed to maintain a gentle boil. Remove eggs to a bowl of ice water, and cool completely. Gently crack eggs all over, peel and roughly chop. Set aside.

To Assemble

Toast white bread until light golden brown. Remove from toaster, and butter each slice, as we say, wall to wall.

Repeat with the scallion crème fraîche so that both halves of each sandwich have an even schmear.

Spread an even layer of chopped egg on 4 slices (of the total of 8 slices) of toast.

Evenly dot the caviar on top of the chopped egg.

Sprinkle chives on top of the caviar.

Place the remaining 4 slices of crème-fraîche toast on top of the egg-caviar side. Press down very gently, and slice in half on the bias. Serve at once.

Log in or sign up to rate this recipe.

Log in or sign up to mark this recipe as cooked.

Private Notes

Cooking notes.

• All Notes ( 0 )
• Private ( 0 )

Too pretty to cover with the second slice of bread. Serve Scandinavian style, open. Caviar from Iceland is very good plus affordable.

I live miles away from a caviar source and it's too late to order online, so I'm thinking of utilizing the same ingredients but with diced smoked salmon and adding fresh dill. Won't be as luxurious, but I think it will work...

I smiled reading the specification for Pepperidge Farm bread. I was first exposed to Caviar about sixty years ago on Christmas eve by my mother, who served up a variant of this open faced with Beluga, chopped onion and a squeeze of lemon over PF (I prefer the version now labeled "original," not the "very thin." Better texture.) toast barely browned, slathered in butter and with the crust edges sliced off. It was a mind blower for my 12 year old taste buds. I've continued to make it this way.

Strongly recommend serving with an iced Champagne.

I tried as both an open sandwich and the closed version as shown in the photo. Both delicious but the open sandwich was preferred. It looks better, less bread and it avoids the problem of how to cut a filled sandwich without squashing the filling out.

The flavor would be even better with brioche bread. For a party, this would be excellent on puff pastry.

Using almost exactly the same ingredients but in different proportions I make what I grandly call Caviar Torte. 3 hard boiled eggs - chopped; 1/2 stick unsalted butter; 1 small onion - chopped; Creme Fraiche /Sour Cream; Caviar - as much as poss! Cook onion in butter til al dente. Cool a little and fold in eggs. Spread mixture into a 7" spring form pan. Chill - can be made a day ahead to this point. Just before serving, spread on cream, remove pan rim and top with caviar. Serve with thin toast.

Unsalted. Caviar is naturally salted, and typically butter processors make unsalted butter out of the better milk.

Champagne with caviar? Nyet! Vodka? Da!

I've not fixed this yet - BUT I'm so excited to see the recipe! I have a large Winter Solstice party every year and do all the food. One of my favorites is a Caviar Pie - diced hard boiled eggs on bottom, then chopped vidalias, then mixture of sour cream and cream cheese. The caviar all over the top! It's a crowd favorite and pretty on the table. One thing, this year I made 2 so had some left. THIS will be a delightful way to use what's left! Sign me, headed to the kitchen now!

I'd make this only with salmon roe--aka "red caviar"--not with anything even approximating fresh black caviar! Whether imported or domestic farmed, the latter is far too delicate to stand up to the scallions. I DO in fact use Pepperidge Farm VeryThin, but lightly toasted, spread with softened butter, eaten with a tiny tin of the best Osetra I can afford. Now THAT goes with champagne--Ms. Hamilton's calls for a Kaiser roll and Coors!

As the recipe notes, price is not a direct correlation with the quality of the caviar. There is domestically produced caviar on par with Russian sevruga available from a nonprofit corporation on the lower Yellowstone River that has been in business for 26 years. Their product has been served at the Watergate, on the Food Network and various New York City venues after the embargo on Russian caviar. Go to North Star Caviar.com

Love this but made a couple of changes - large eggs at 7 minutes too runny - did it for 8 and they came out nice and soft but not runny. Recipe calls for WAY too much kosher salt for a 1/2 cup creme fraiche - tasted creme fraiche and it was too salty even before adding caviar. Used rubber spatula "aggressively to stir" and it curdled. Did it over again and stirred ingredients normally - creme was already spreadable at room temp. Only added a pinch of salt to taste.

I've been making these for years with Beluga and good dark rye. Real Beluga from the Caspian Sea in very salty, so I skip the extra salt. I'm also addicted to duck eggs, which are tastier and more nutritious.

I will definitely do this. I already make devilled eggs topped with caviar; this just broadens the idea!

This was a stunning appetizer to serve with champagne. We used brioche and made the sandwiches open face. Forgot to put the chives on top and it was still wonderful. Can’t wait to make this again!

The caviar sandwich has been a New Year's Eve must-have for me, ever since I first read the recipe (and article) in 2018. The very-thin bread is the perfect vehicle for all the luscious ingredients. I like the open-face approach a little more than the 2-slice version, because that great flavor combination takes the spotlight. And, I get to reward myself with another open-face sandwich without the guilt of too many carbs! (Keto diet is still part of my life.)

Tasted great, but cutting without squishing is a challenge. Next time I would first cut the top slice, then put the cut halves atop the bottom slice, making an open channel to cut the bottom slice without squishing.

Tasted great, but messy. Next time I would slice the top piece before putting it atop the bottom piece, providing an open channel to make the second cut cleanly, without squishing out the filling. Eggs need longer than seven minutes to cook, unless you want runny yolks.

I adore this. It doesn't work so well as a sandwich: the ingredients don't stay inside. Definitely serve it open face, and you can taste the caviar more that way. Regardless, it's a messy sandwich to eat; that's part of what makes it so great. You'll be licking egg and caviar from your fingers. A decadent mess for special occasions. (to cut down on the oniony quality, i salt the scallions and let them sit awhile before adding the crème fraîche, and i skip the chives.)

I just love spicy caviar, I don't buy it often, but when I order it I take it from Lemberg, the incredible quality and the price is nicer than from the others.

I thought that both scallions and chives made it too "onion-y". I think next time I'll skip the scallions and stir the chives into the creme fraiche instead.

The Times did a great article about caviar grilled cheese for a special family New Year meal- loved the idea but never made it until I came across very reasonably priced caviar one day. We have made the caviar grilled cheese many times since then and my family really enjoys it but it's not my favorite. THIS recipe, however, for a caviar sandwich with scallion creme fraiche and chopped hard-boiled egg is AMAZING. I love it and it will become a recurring weeknight dinner because it's so easy!

eggs cook 9 mins at altitude. can use a combo of cream cheese sour cream or yogurt for creme fraiche

This was great! New Years day brunch we served open face cut into 1/4s like toast points.

Had the caviar, scallions and toast. Improvised creme fraiche with Meredith Dairy sheep and goat's milk cheese (a little salty) and milk to get 1/2 cup in recipe. Eliminated the extra salt in recipe to balance saltiness of cheese. It was fabulous! Can't wait to make it again.

This is divine! I too, did open face because I am a pig.

Haha. We made both ways. "Divine" is right!

Make exactly as written you won’t be disappointed.

Sarah Murphy, the whole point is to have something tender, sweet (to complement the salty roe), and slightly bland as a substrate so you can still taste and feel the sensation of the caviar. Caviar is lost against country loaf or rye. This is why blini are a popular accompaniment: tender, sweet and bland.

Remove crusts!!

Recipe Tags

• Creme Fraiche
• White Bread
• Main Course
• New Year’s Day

More From New Year’s Eve Appetizers

Shrimp Cocktail

Ricotta Toast With Roasted Grapes

Ligaya Mishan, Raquel Villanueva Dang

Hamachi Sashimi With Ginger Ponzu

Ligaya Mishan, Sheldon Simeon

2 1/2 hours

Ham and Cheese Sliders

Lidey Heuck

Classic Deviled Eggs

Alex Witchel

Pastelitos 

Georgina Fernandez, Rosa Fernandez

About 2 1/2 hours

Mozzarella Sticks

Naz Deravian

Tardivo Salad With Pistachio and Citrus

Nikita Richardson, Mary Attea

1 hour 20 minutes

Cacio e Pepe Cheese Puffs

Julia Moskin, Ina Garten

Onion Bhajiya (Spicy Fritters)

Christina Morales, Palak Patel

Green Salad With Warm Goat Cheese (Salade de Chèvre Chaud)

Ligaya Mishan

Fresh Spring Rolls

1 hour 30 minutes

Stuffed Mushrooms

Rosé Shrimp

Trending on cooking.

Hot and Sour Soup

Vivian Chan-Tam

Chana Masala 

Zainab Shah

Pasta Primavera With Asparagus and Peas

Melissa Clark

One-Bowl Chocolate Cake

Genevieve Ko

2 hours, mainly cooling

Brown Bread

Clare de Boer, Darina Allen, Ballymaloe House, Ireland

1 hour 40 minutes

Ginger-Dill Salmon

Irish Cream Coffee Cake

Chicken Teriyaki

John T. Edge, Sujan Shrestha

30 minutes, plus marinating

Herby Skillet Chicken With Greens

35 to 45 minutes

Miso Leeks With White Beans

Hetty Lui McKinnon

Mortadella Carbonara

Creamy One-Pot Pasta With Chicken and Mushrooms

Mark Bittman

Pesce all’Acqua Pazza (Fish With White Wine and Cherry Tomatoes)

Anna Francese Gass

Cauliflower, Cashew, Pea and Coconut Curry

Jennifer Steinhauer, Meera Sodha

Homemade Hamburger Helper

Priya Krishna

1 hour 15 minutes

Pork Bulgogi With Spring Vegetables

Cooking guides.

Cooking Guide

Basic Knife Skills

By Julia Moskin

How to Frost a Cake

By Melissa Clark

How to Cook Cauliflower

By Alison Roman

How to Make Ratatouille

How to Make a Sheet-Pan Dinner

How to Make Gravy

How to Make Baby Food

By Sara Bonisteel

How to Make Tagine

How to Eat and Serve Caviar Correctly

Save this content and enjoy it whenever you want

If you want to offer your friends caviar , you don’t need any particular excuse: what you will need, however, is a full wallet and a reliable source for the world’s most expensive eggs . If you’re invited (or throwing) to a party and you want to bring or serve this delicacy, there are a few things you should know, starting with how to serve caviar .

How to serve caviar correctly: a look at one of the worlds most exclusive delicacies and how to serve a fine dining style meal with caviar

For starters: caviar loves cold and crystal, and hates metal. According to true caviar fiends, the best way to enjoy caviar is by spooning it out of a very cold crystal glass . But be careful, the spoon should be made from bone, horn or mother of pearl. Even plastic is fine – or, you could serve it like it’s served in the Emirates and use a 24 karat gold spoon. Anything is better than contaminating the delicate flavour of these black eggs with any kind of metallic taste. The most refined palates insist on mother-of-pearl, whose glimmering incandescent whiteness is an aesthetically pleasing contrast to the shiny black of the caviar .

If you happen to come across a package bearing the name  Prunier , you can be sure your hostess has been very generous with her guests. There are  Caviar House & Prunier  shops and restaurants throughout Europe: the store can be found along the  Croisette  in Cannes, on  Saint James Street  in London, and there’s a special  Prunier  corner in  Harrods , but the most convenient way to order it is from their online store. Even more compliments to your hostess or host if the caviar is served simply with bread or boiled potatoes or to top little tarts.

What’s important is that it never ever be near a slice of lemon : please. Anyone who dares to cook the caviar should be cooked herself. Caviar must be eaten raw. And while on the subject of  Prunier , here’s an idea for Valentine’s Day : since 2007,  Prunier  has been producing special, 100g tins of caviar inspired by “love” and decorated by  Yves Saint Laurent . It’s a lovely thought that will set you back a mere 300 euro.

Now, moving closer to the serving table , take notice of how large the spheres of the eggs are: the larger, shinier and more perfect they are, the higher they are in quality. A clearer colour black is more precious . Now collect a small spoonful , take a whiff. A faint scent of seaweed should be the absolute most you should smell: caviar should not smell of fish . And it shouldn’t be all that salty either.

Every single tiny egg should be like a juicy sphere whose only aim is to explode onto your palate , giving you a tiny burst of ecstasy that should last no longer than a couple of minutes.

If, instead, you are the ones who are presenting your hosts or guests with this special gift , keep in mind that the highest quality is called Almas , which means “diamond” in Russian. Fished in the  Caspian Sea  from the  Beluga  sturgeon: this is, hands down, the  Rolls Royce  of caviars , in a category all its own. This variety is sold only by London’s  Caviar House  and is packaged in a round, 24 karat gold box, costing around 40,000 euros per kilo . Luckily, it’s sold by the gram.

When serving, show that you’ve put some thought into it and serve it with white bread, blintz or pastry bread , lightly spread with artisanal butter . The most impressive thing, of course, would be to make the butter yourself – but if that’s just too much you can pick a top quality butter , serve it at room temperature and mix it with a couple of drops of vodka . Or else, soft butter that you mix with some whipping cream and lightly acidify it with a few drops of lemon or a spoonful of natural, low fat yogurt .

Whether you’re guests or hosts, caviar is happily paired with either French or Italian 'bubbles' when enjoyed in a normal, city-winter climate. If you happen to be in arctic temperatures , high up in the mountains or somewhere in Scandinavia, well then, vodka is permitted .

Definitely after this article you’ve learnt how to eat and how to serve caviar properly .

Latest on FDL+

FDL+ Soft white grape cake

FDL+ Pickled peppers

FDL+ White gazpacho

FDL+ Sciatt by Gianni Tarabini

Fruit and Vegetables That Grow Differently: 10 Weird Ways

Share this story

• 24 Essential Italian Restaurants in Houston
• Houston Patios That Are Perfect for Dining and Drinking Al Fresco
• The 15 Hottest New Restaurants in Houston, March 2024

17 Houston Restaurants With Crave-able Caviar

Whether you like caviar with chips, pillowy potato dumplings, or in taco-form, Houston’s caviar service has it all

• Share this on Facebook
• Share this on Twitter
• Share All sharing options

Share All sharing options for: 17 Houston Restaurants With Crave-able Caviar

Few things elevate an evening of dining out like an impressive caviar presentation, and huddling over a thoughtfully-prepared spread is a fine way to kick off a meal with friends. The roe of wild sturgeon produces a salty bite, enhanced only with a boozy beverage and proper accouterments like chunky, chopped egg and tart capers — making sure each mouthful is better than the last.

While many places offer a traditional spread, some are leveling up the experience with innovative combinations, like caviar-topped tater tots and loaded caviar tacos. And in a city like Houston with a healthy balance of time-honored restaurants and exciting newcomers, it has never been a better time to experience imaginative takes on the costly snack.

For when there is cause for celebration, or simply a caviar craving of epic proportions, consider these 17 destinations.

This Woodlands restaurant offers an Indian twist on its luxe caviar service, serving it with naan blinis, plus foam, chives, onion, egg yolk, and egg whites. Choose between four types of caviar, including Petrossian Tsar Imperial ($350), Dr. Delicacy’s Kaluga Imperial Gold ($300) or Osetra Amber ($200), or the Dartagnan Ossetra Malossol for $240 per ounce.

• Open in Google Maps

Also featured in:

The 38 Essential Houston Restaurants

15 Houston Restaurants and Bars With Live Entertainment

At this vibey Montrose restaurant, guests can opt for caviar two ways — 1-ounce or 4-ounce varieties of Smoked Wild Steel, Siberian, and Platinum Osetra caviar served traditionally, or with the restaurant’s signature Oysters Everyway topped with Siberian caviar for a double dose of fancy.

15 Houston Steak Nights to Slice Into

20 Excellent Dining Options For Christmas Eve and Day in Houston

In lieu of a leafy green salad, spring for the ultra-decadent chef’s caviar salad at Potente. Built with 12 grams of Sasanian Royal Ossetra caviar, creme fraiche, and chunky egg salad and served with brioche, it serves as a solid precursor to the fabulous meal that will no doubt follow.

The Most Romantic Restaurants in Houston

Brasserie 19

Brasserie 19 puts a fun spin on the pricey indulgence, pairing its caviar with chips and creme fraiche, ensuring dip after delicious dip. Don’t care to stray from tradition? The River Oaks hot spot also offers Black Kaluga and Platinum Osetra varieties in 1- or 4-ounce quantities, served traditionally with blinis, chopped egg, capers, crème frâiche, chive, and shallot.

• Book with OpenTable

• 19 Essential Brunch Spots in Houston

Where to Celebrate Mardi Gras in the Houston Area

With its well-appointed dining room and a live pianist performing nightly, Benjamin Berg’s Turner’s serves as a dreamy destination to indulge in caviar, and the presentation is first-class from start to finish. Choose from 1-ounce jars of Petrossian Classic Daurenki ($135), Royal Ossetra ($175), Royal Sevruga ($215), or spring for Berg’s own custom Reserve caviar ($155), which he harvested himself. Traditional accouterments include house-made blinis, onion, egg yolks, creme fraiche, and capers, plus a complimentary table-side pour of vodka in an ice sculpture that sweetens the deal.

Liberty Kitchen & Oysterette

While the spotlight is often on oysters and Gulf Coast gems at Liberty Kitchen, the caviar service is pretty solid, too. The restaurant features Hackleback domestic ($65) and Osetra imported ($125) varieties with complements like creme fraiche, blinis, chopped egg yolk and egg white, capers, and melba toast.

Where to Ring in New Year’s Eve in Houston

35 Excellent Options for Thanksgiving Day Dining in Houston

Sign up for the newsletter Eater Houston

Sign up for our newsletter.

Thanks for signing up!

Check your inbox for a welcome email.

Oops. Something went wrong. Please enter a valid email and try again.

Fast food is made fancy at Riel, where in addition to a seriously solid caviar service, chef Ryan Lachaine puts a playful twist on house-made tater tots by topping them with caviar. The buttery flavor is hard to resist, and it’s impossible to have just one, so order wisely. The potato, leek, and truffle pierogies, topped with a caviar beurre blanc and chives, is also a must-order.

View this post on Instagram A post shared by Riel Restaurant (@rielhouston)

16 Restaurants and Bars Serving Excellent Espresso Martinis

The lounge at MARCH is where the restaurant’s 6- and 9-course tasting experiences begin. Kick off your meal with cocktails and caviar service that changes with the seasons. Inspired by the flavors of Greece, diners will find caviar served with tzatziki, chickpeas, preserved lemon egg yolk, caper red onions, and pita. Insider tip: On Fridays and Saturdays, the lounge is open from 9 p.m. to midnight, during which time guests have the opportunity to wind down with caviar and post-dinner cocktails.

Steak48 offers surf and turf at its finest, with juicy steaks that are hard to beat, plus some of the top caviar from Osetra, all of which are sustainably farmed. Try the Imperial version — the top 5 percent selection of caviar that comes in large golden pearls with a hint of nutty flavor, or the Royal — one of the highest grades of caviar that comes with firm large amber pearls.

Where to Dine Solo Around Houston

14 Restaurants Perfect for Special Occasions

Find two artisanal caviars on the menu at this chic and lively seafood destination within River Oaks District. There is the deep mahogany-colored Siberian sturgeon caviar for $68 per ounce and the nutty, amber-colored Malossol Ossetia for $95 per ounce. Spring for the earthy Beluga, which comes with large firm beads, for $275. Both are presented with creme fraiche, caper berry, chopped shallot, and hard-boiled egg white and yolk. Add a bottle of bubbly and stay to enjoy live music, beginning at 9 p.m. daily.

23 Houston Happy Hours You Shouldn’t Miss

Doris Metropolitan

With plenty on its menu for big spenders to choose from, Doris Metropolitan does not disappoint when it comes to its caviar service. Regiis Ova Royal Caviar is $150 per ounce and is playfully referred to as “the other black gold” from Royal White Sturgeons. Savor it on its own, or pair it with accompaniments like lime creme fraiche, cured egg yolk, pickled onion, petit leaf salad, and blinis.

Nobu Houston

In a Tex-Mex town like Houston, there are few things that will surprise seasoned taco eaters but Nobu manages to do the job with its nori caviar Nobu tacos. The eye-catching tacos are built in a crispy, squid ink nori taco shell, generously stuffed with guacamole, and finished off with caviar.

21 Standout Sushi Restaurants in Houston

Little’s Oyster Bar

This hot new restaurant sports a caviar service where the accouterments are just as exciting as the roe. Harvested from chef Jason Ryczek’s California sturgeon, the house caviar ($95) is served with a spread of creamy radish butter, a creme fraiche topped with onion jam and chives, and warm and pillowy fried potato dumplings, making for the perfect bite. Other options include the Kaluga-Ostera Hybrid ($155) or the Golden Imperial Osetra ($185), both from China. Tip: Up the experience by ordering a side of raw oysters and topping one with a dollop of creme fraiche and caviar.

27 Excellent Montrose Restaurants

20 Standout Seafood Restaurants in Houston

Kata Robata

There are no shortage of melt-in-your-mouth moments at Kata Robata, but the toro, uni, and caviar rank at the top of the list. A layer of velvety uni or sea urchin serves as a cradle for the caviar topping, and paired with a buttery toro, the bite leaves a lasting impression on the palate.

16 Essential Houston Ramen Spots

This new French restaurant in Rice Village offers six types of caviar, including a smoked trout roe, Calvisius’ original pacific sturgeon and Ars Italica Oscietra Royal, plus Kaluga’s amber and Imperial gold caviars — all of which come with creme fraiche, chives, sieved egg, and Kennebec gaufrettes, or crispy waffle-shaped potatoes as the vehicle. Even vegans and vegetarians can indulge in this luxe experience. The restaurant offers seaweed caviar, too, for $17 per 14 grams.

The 16 Hottest New Brunches in Houston, February 2024

28 Houston Burgers to Add to Your Bucket List

More in Maps

Gratify can satisfy caviar cravings, big or small with its 1-ounce and 4-ounce servings of Holland Platinum Osetra and Black Kaluga caviar. Eggs get the royal treatment with dishes like caviar-topped deviled eggs or its caviar and chips dish, which comprises a creme fraiche onion dip, chives, and the house potato chips. Fancy just a taste? Here, you can add 1⁄2 ounce of caviar to any dish during weekend lunch from 11 a.m. to 3 p.m.

At Bludorn’s sister seafood restaurant, caviar is the perfect way to end and start a meal. Siberian and Osetra are on offer, making for the perfect appetizer before diving into entrees like lobster ravioli, King Salmon, or swordfish au poivre. Then, dive into the delicate Apple and Eggs dessert — an egg-shaped green apple sorbet with creme fraiche gelato that’s topped with Siberian caviar.

Where to Get Your Gumbo Fix in Houston

• 18 Essential Restaurants on South Padre Island
• 14 Lively Irish Pubs to Grab a Pint in Houston

Related Maps

Follow eater houston online:.

• Follow Eater Houston on Twitter
• Follow Eater Houston on Facebook
• Follow Eater Houston on Youtube
• Follow Eater Houston on Instagram

Site search

• Los Angeles
• New Orleans
• Philadelphia
• Portland, OR
• San Francisco
• Twin Cities
• Washington DC
• Neighborhoods

• Motorcycles
• Car of the Month
• Destinations
• Men’s Fashion
• Watch Collector
• Art & Collectibles
• Vacation Homes
• Celebrity Homes
• New Construction
• Home Design
• Electronics
• Fine Dining
• Baja Bay Club
• Costa Palmas
• Fairmont Doha
• Four Seasons Private Residences Dominican Republic at Tropicalia
• Reynolds Lake Oconee
• Scott Dunn Travel
• Wilson Audio
• 672 Wine Club
• Sports & Leisure
• Health & Wellness
• Best of the Best
• The Ultimate Gift Guide
• Food & Drink

Kolikof Caviar & Salmon Now Offers Unique Caviar Presentations Customized for Special Events

Robb report staff, robb report staff's most recent stories.

• Celine Perrot-Johnson Joins Penske Media in a New Executive Role
• Welcome to Dirt’s New Home
• 16 Summer Reads to Help You Escape, Well, Everything
• Share This Article

Kolikof Caviar & Salmon is pleased to introduce caviar on location, a bespoke catered caviar experience that has quickly become a must-have party trend. In addition to gift baskets and other fine food products sold online, Kolikof is now offering these creative caviar displays to fit with any upcoming summer soirees – including weddings, anniversaries, social gatherings, or other celebrations at which a luxe twist is desired.

Related Stories

Exclusive: vespertine, one of l.a.’s best—and most notorious—restaurants is reopening. here’s a look inside..

• Maestro Dobel Just Dropped a Trio of Cask-Finished Tequilas
• The FBI Is Looking Into Some of Napa Valley’s Most Famous Wineries

The displays are completely customizable, offering a wide range of caviar choices and a beautiful ice sculpture that can be specialized for any occasion. Dedicated caviar professionals remain on hand to host the caviar bar and answer any questions individuals may have. One of the more popular presentations is Kolikof’s caviar in the surf, featuring four types of caviar and vintage champagne bottles of your choice laid out upon an ornately designed surfboard.

 “We recognized a high demand for caviar presentations at parties; our caviar displays are the answer to that demand” notes Jim Miller, founder and owner of Kolikof Caviar & Salmon.

Pricing begins at $3,500, and is subject to change according to caviar types, group size, and presentation features.

Kolikof Caviar & Salmon provides perfect specialty items for personal or professional gift giving, and can be ordered online at: www.kolikof.com . Kolikof also accommodates hospitality industry orders.

Please contact Victoria King Public Relations ( [email protected] ) for additional information. 

About Kolikof Caviar & Salmon

Kolikof Caviar & Salmon Company is a purveyor of exquisite caviar and fine foods, based in Los Angeles, offering a refined assortment of caviar and smoked salmon. The Kolikof family trace their roots to the Russian seaside city of Baku, perched on the shores of the Caspian Sea. During the golden age of caviar when native sturgeon swam wild in these waters, Baku was considered the heart of the caviar world.  As overfishing led to near extinction and production was moved to aqua farms, the quality of caviar suffered greatly. Determined to reestablish the tradition of their ancestors, the Kolikof family painstakingly locates and selects the highest quality and best tasting caviars and smoked salmon available. All caviar and salmon are sourced from renewable farms located in select Balkan countries, Europe, Israel, and the US. Kolikof epicurean products are simply the finest this world has to offer.

Read More On:

More dining.

Travis Kelce and Patrick Mahomes Are Opening a Kansas City Steakhouse Next Year

N.Y.C.’s Beloved Don Angie Just Got a Seafood-Italian Sibling. Here’s What It’s Like Inside. 

French People’s Hunger for Frog Legs May Be Leading Some Species to Decline

Culinary Masters 2024

MAY 17 - 19 Join us for extraordinary meals from the nation’s brightest culinary minds.

Give the Gift of Luxury

Latest Galleries in Dining

Vespertine in Photos

San Sabino in Photos

More from our brands, exclusive: atelier cologne readies for relaunch, starting in mainland china, mlb’s highest-paid players 2024: ohtani on top despite $2m salary, banijay nordic’s yellow bird to produce ‘a life’s worth’ set against the bosnian war in 1990’s (exclusive), talking galleries conference launches second new york edition, this folding treadmill is 20% off for amazon’s big spring sale.

So, What’s All the Fuss About Caviar?

Forget what you think you know about caviar. One of nature’s oldest and most unique — and exclusive — delicacies can be found right here in the U.S.

Ask any random person in America what they know about caviar, and there’s a good chance they’ll identify it generically as fish eggs. Press them further and they’ll likely tell you caviar comes from Russia, or at least the “good kind” does. Then they’ll add that it’s extremely expensive and mostly for the rich.

Some of that is correct, but much more of it is based on long-standing misconceptions that can be traced to caviar’s turbulent 200-year history as an international commodity.

Entire  books  and at least one documentary  have chronicled this fishy tale (pun intended), but the critical point about caviar is this: Forget what you think you know. Today, thanks to sustainable aquafarms like  Tsar Nicoulai Caviar , even those of modest means can enjoy good quality caviar — one of nature’s oldest and most unique delicacies.

When caviar is truly caviar

Caviar is, of course, unfertilized fish eggs or “roe” — but not just any kind. The official ruling among international governing agencies, including the Convention on International Trade in Endangered Species (CITES) and the U.S. Food and Drug Administration (FDA), defines caviar strictly as the eggs of any of 27 existing species of female sturgeon whose home has been in the Caspian or Black seas, Europe’s deeper lakes and rivers, the Pacific Northwest, or North America’s South Atlantic regions for nearly 250 million years, making the big, boney fish contemporaries of dinosaurs.

Originally, the “caviar” designation was reserved for sturgeon eggs specifically from the Caspian Sea, which touches the shores of Russia and Persia (modern day Iran), or the Black Sea, which outlines parts of Russia, Ukraine, Georgia, Turkey, Bulgaria, and Romania. In particular, these seas were home to the Sevruga, Ossetra, and Beluga sturgeon, whose prized roe was considered of the highest quality, collectively. But after reckless overfishing in those bodies of water wiped out nearly 90% of sturgeon by 1990, the designation of “caviar” was extended to include sturgeon roe from broader sea regions. It’s important to note, however, that roe from female trout, steelhead, carp, whitefish, and salmon — which often tops sushi dishes and is deceptively marketed as caviar — does not qualify as such.

Caviar’s not-so-humble beginnings

Human beings have harvested sturgeon roe or collected pools of sturgeon eggs along freshwater shorelines, historians tell us, for at least 4,400 years. The Egyptians and Phoenicians enjoyed caviar immensely. Likewise the Turks and Greeks, for whom, by the 2nd century BC, a single jar of caviar cost the steep price of 100 sheep. And in the 4th century BC, Aristotle wrote glowingly about trays of caviar adorned with flowers being carried through a banquet hall and announced by trumpets. (Seems like all the great entrances  involve trumpets .) By the 8th century BC, Slavics and Russians were already pulling this “black gold” from the Caspian and Black seas at a record pace.

Ancient Persians — not surprisingly, given their proximity to the Caspian Sea — were responsible for developing the critical process of “curing” the roe and essentially turning it into caviar. The recipe has remained virtually unchanged over the centuries and includes sorting, rinsing, salting, draining, and carefully blotting dry the eggs by hand to keep the pearly shapes intact.

Persians, according to linguists, also named the delicacy. The word “caviar” comes from the Persian “khavyar,” which means “cake of strength,” a reference to their people’s belief that sturgeon roe contained powerful medicinal properties. They were correct, although how they knew is anybody’s guess. Caviar is rich in proteins, omega-3 fatty acids, vitamin B12, and selenium, a mineral that’s critical to human reproduction, metabolism, DNA synthesis, and protection from oxidative damage and infection.

From Russia, with no love for Persia

It may have vexed Persians that although they essentially put caviar on the map, Russia was almost immediately the place most associated with the briny delicacy, and still is. Much of that is due to the legendary and prolific fishing skills of Russian seamen, but more of it has to do with Russian tsars who, beginning in the 1200s, promptly declared caviar an “imperial” food. Sure, they were wild about its unique flavors, but they also greatly romanticized its exotic nature. That’s because while sturgeon may have been easy to catch, the males have always been hard to tell from the females, and latter require at least eight to 10 years before they mature and produce eggs.

All that creates yield problems — what economists refer to as “scarcity,” or “exclusivity,” which is irresistible to the hyper-entitled set. So it was only natural when European royalty, including King Edward II of England, followed Russian braggadocios, designating caviar a “royal” food, barring it from their subjects, and declaring imported Russian caviar to be of the highest and most aspirational quality.

Caviar enters a golden state of mind

That persistent perception of the superior quality of Russian caviar is partly what informed the name, Tsar Nicoulai Caviar, when the company was established in 1984. Truth be told, that’s the only thing even remotely Russian about the Sofi award-winning caviar producer. (Sofi is the name of the award given out by the Specialty Food Association .) Everything else is decidedly American, including the farm’s location in Wilton, California, and its selection — with input from scientists at UC Davis — of the native Californian white sturgeon, the largest freshwater fish in North America, as a unique brood stock capable of producing caviar with variations in color, flavor, and texture.

Almost all sturgeon — and subsequently almost all caviar — comes from aquafarms located in various countries around the world and established during the mid-1980s or later. What makes Tsar Nicoulai superior to its competitors is its strong commitment to providing a natural, free-range environment for its sturgeon that closely matches that of its natural habitat. Ironically, that habitat is located in the waters just 10 minutes south of nearby Sacramento. Tsar Nicoulai’s team says recreating that nurturing environment starts with California sunshine, carefully curated plants that cool and filter the water, and fish feed that is non-GMO, non-land based (which eliminates heavy metals and land-based proteins), and free of any damaging hormones or antibiotics.

The net result of all this is a “healthier, less stressed, happier fish that ensures tastier meat and higher caviar yields of greater variety,” says Marai Bolourchi, Tsar Nicoulai’s vice president. “It also means we qualify as the only  ECOCERT  eco-certified sturgeon aquafarm in the United States.”

But even given all those environmental controls, including that the fish are genetically similar and consume the same food, “Mother Nature still surprises us,” Bolourchi notes. For reasons scientists still don’t fully understand, “once we open the fish, we get roe in variations of color, flavor, and size,” she says.

Like any caviar, Tsar Nicoulai’s is graded according to size and color, ranging from smaller and darker to larger and lighter, with the cost increasing as the hues turn more golden. Tsar Nicoulai offers seven varieties in total, but Harry & David focuses on the most popular  “Estate”  and  “Reserve”  varieties, the latter of which comes from a single sturgeon. Bolourchi counts the reserve as her own personal favorite “because of its decadent buttery flavor.”

How to serve and eat the best caviar for beginners

Caviar is most often served alone and in portions equivalent to a half teaspoon. Enthusiasts have strong feelings about using special mother-of-pearl spoons because metal can alter the taste. They also insist on pairing caviar with chilled Champagne,  sparking wine  or, more traditionally, top-shelf Russian vodkas.

Just as with  wine tasting , caviar is characterized first as having a base flavor profile that can be muted, full, or briny, followed by additional buttery or nutty notes with finishes that range from creamy to clean. For this reason, and especially when served on its own, caviar is not meant to be chewed but savored on the tongue and then moved around the mouth before swallowing.

Caviar is traditionally presented as an hors d’oeuvre, piled on a blini (a small Russian pancake made from buckwheat flour), and topped with a bit of crème fraiche and sometimes even bits of hard-boiled egg or chopped scallions. Unsalted crackers and toast points are also used as a base. But these days an increasing number of imaginative chefs are bucking hard tradition and doubling down on seafood combinations, pairing caviar with oysters or using it to highlight entrées of  scallops  or  lobster  over angel hair pasta or risotto.

Bolourchi has even tried caviar masterfully incorporated into chocolaty desserts, which she says “wows people because the two flavors, savory and sweet, actually complement each other. In particular, she references a dark chocolate mousse and caviar presentation she recently sampled, describing it as “the most unique use of caviar I’ve tasted so far.”

Although her company’s chief demographic is primarily middle aged — mostly because their palates are more sophisticated and they have more disposable income at that point—Bolourchi’s thrilled about the significant trend of younger people finding their way to caviar. “Social media has created a new generation of curious foodies intrigued by caviar,” she notes, “and it helps that our products are budget friendly and eco-certified.” Case in point: Caviar on potato chips. It may sound weird, “but,” Bolourchi jokes, “it’s how all the cool kids are doing it these days.”

Michael Q. Bullerdick is a writer and editor who turned an annoying childhood compulsion for asking far too many questions into a 30-year career in media/publishing. To date, he has shared the answers to his queries with contributions to The New Yorker, Time, Trusted Media Brands, the New York Daily News, WorldScienceFestival.com, IAC, Headlines & Global News, InTouch Weekly, Fatherly.com and many more. Bullerdick has frequently served as a managing editor and editorial project manager specializing in high-profile media launches, revitalizations and custom publishing scenarios.

• Author Social Media Links:

How to Be a Great Dinner Guest

What Is Mulled Wine?

Related posts.

Raise a Glass This Holiday Season With a Pear Bellini

The Ultimate Charcuterie Board

Macaron vs. Macaroon: What’s the Difference?

Write a comment cancel reply.

Save my name, email, and website in this browser for the next time I comment.

• Gifting Advice
• Holiday History
• Celebration Tips
• Holiday Activities + DIY
• Cooking Tips
• Drinks + Cocktails
• Hosting Tips
• Party Planning
• Staying Connected
• In the Community
• From the Orchards
• How Gifts are Made
• Soups + Salads
• Vegan + Vegetarian
• Holidays & Occasions
• Gift Baskets & Boxes
• Pears & Fruits
• Chocolates & Sweets
• Gourmet Foods & Wine
• Kitchen & Home
• Flowers & Plants

• Best Kaluga
• Best (American-raised) Osetra
• Best Californian white sturgeon
• Best Paddlefish

The 5 best caviars in 2023 that you can order online

When you buy through our links, Business Insider may earn an affiliate commission. Learn more

Caviar's origin story does not match its current luxury status. Still, we think there's no better way to lavish your loved ones with care than a jar of eggs from a prehistoric leviathan that spends its life sifting through cold and dark waters for snacks. Maybe that doesn't sound so appetizing, but if Poseidon ever came up with a more delectable ambrosia, he selfishly chose not to bless the rest of the world with its splendor.

Though you can no longer purchase Sterlet and Beluga in the United States due to an alarming decline of those sturgeon, Osetra, Sevruga, Paddlefish (not a sturgeon, but a similarly prehistoric species), and more are much more affordable and widely available alternatives. The best Kaluga caviar we found is Olma Kaluga Sturgeon Black Caviar , in large part because the mellow and buttery flavor is as close as you can get to Beluga caviar. If you want some budget luxury, Marky's Wild-Caught Caviar is half the price of our other top picks and the best Paddlefish caviar we've found. 

Just don't forget the blinis , the creme fraiche , and, of course, the Champagne . 

Our top picks for the best caviar

Best Kaluga: Olma - See at Amazon Olma's Kaluga caviar is as close as you'll get to Beluga caviar with its firm, juicy, creamy taste.

Best (American-raised) Osetra: Marshallberg Farms Everyday - See at Marshallberg Farms Marshallberg Farms' caviar is among the only Osetra Russian sturgeon caviars produced in the United States: it's meticulously processed, so you'll get some of the cleanest and most consistent roe around.

Best Californian white sturgeon: Roe Caviar Gift Set - See at Roe Caviar Some of the closest stuff to Osetra and Kaluga is farm-raised California white sturgeon caviar. We've tasted a handful of them, but our far-and-away favorite is Roe's.

Best Paddlefish: Marky's Wild-Caught Caviar - See at Marky's Marky's Paddlefish Caviar is a fraction of the cost of Osetra caviar, but it's the cleanest and most delicious paddlefish caviar you can buy.

Best vegan: Cavi-art Caviar - See at Amazon If you want the texture and flavor of caviar without shelling out top dollar or increasing your ecological footprint, Cavi-art is unbelievably reminiscent — and affordable.

Best Kaluga: Olma

Pros: Firm texture, intense flavor, comparable to Beluga caviar

Cons: Pricey

Kaluga, or river caviar, is as close as we can get to the illustrious Beluga, the king of caviar, but also the most endangered sturgeon. The United States has had a ban in place on the import of Beluga caviar in an attempt to stem overharvesting. Kaluga, however, still comes pretty darn close to the taste and texture.

Olma has been serving up caviar in New York City since 2001, and offers a direct line to the best of the best. You can even buy it on Amazon and get fast shipping of some of the best caviar straight to your door.

Best (American-raised) Osetra: Marshallberg Farms Everyday

Pros: Single source, consistent texture, flavorful 

Cons: Lacks the salty bite of other caviars (though that may be a pro, depending on personal preference)

Osetra is a medium-grain caviar often associated with a clean but nutty taste. It's usually not as salty as other best caviars, though that depends on the brine and how long the eggs sit in it.

Marshallberg Farms is based in North Carolina, and the company guarantees that it does not mix roe from different fish to compose your tin of caviar. This might sound snooty, but the flavor and consistency of a given caviar will get a little lost if it's sourced from multiple fish, and blending roe is never preferred.

Best Californian white sturgeon: Roe Caviar Gift Set

Pros: Extremely flavorful, briny, clean finish, some snap

Cons: Not uniformly firm in texture

Raised in northern California and cured in salt for a month, this is single-origin roe, so there's no mixing (a ubiquitous problem in the caviar world), and thus no dilution of flavor.

There's no avoiding the steeper price of white sturgeon roe compared to other options on our list, but if you want a roller coaster ride for your palate, this is hard to beat without hitting the black market, which we don't endorse.

There's pricier, more texture-forward caviar to be found, but this is a crowd-pleaser that can be enjoyed a little more liberally. Roe's best caviar offers a unique, flavorful thrill.

Best Paddlefish: Marky's Wild-Caught Caviar

Pros: Affordable, clean-tasting for paddlefish

Cons:  Slightly muddy flavor

Caviar comes in all grades, but we don't find the bottom of the barrel to be worth buying, especially when tobiko, salmon, and trout are all good alternatives. Marky's wild-caught Paddlefish Caviar isn't cheap by any means, but it is the least expensive choice in our list of the best caviar, and it's the cleanest paddlefish caviar we've tried.

Paddlefish is an American sturgeon that is associated with a slightly muddy taste that puts many aficionados off. It's faintly there, but with a bit of creme fraiche, a blini, and a glass of the best champagne , we'd be fooled.

Best vegan: Cavi-art Caviar

Pros: Good approximation of caviar texture, great mixed into dishes

Cons: Doesn't taste exactly like caviar (but nothing will)

There are a few takes on vegan caviar out there, and they're generally made from kelp or sea grape ( caulerpa lentillifera ), both of which offer the brininess and desirable snap found in the real deal.

I'm plenty happy with Cavi-art as a kelp-based alternative, especially when it's mixed into dishes that call for a dollop or two of caviar. I won't go so far as to suggest that it imparts the same richness of sturgeon roe, but combined with pasta or set atop an oyster doused in vinegar, it's debatable whether many of us could dissect the subtleties.

Frankly, and with full disclosure that I am an omnivore, I'd choose sea grapes over most legitimate caviar on the market today. Unfortunately, sea grapes are best fresh, and they're notoriously difficult to procure in their optimal state unless you have a very kind friend somewhere in the South Pacific. ( You can find them dehydrated on Amazon , but they're just not the same.)

Again, Cavi-art gives you the snap that only four-figure offerings seem to deliver, which is a big reason many of us enjoy caviar in the first place. 

Caviar FAQs

What is caviar?

Caviar is salt-cured eggs, or roe, from the sturgeon, or more scientifically, the Acipenseridae family of fish.

Is caviar eaten raw?

Caviar is salt-cured, but still raw. It can be pasteurized or unpasteurized, though many aficionados argue that pasteurization comes at the expense of flavor.

How much is a serving of caviar?

30 grams (a little more than an ounce) is standard per person, but if you're serving the best caviar as a garnish, 15 grams (or about half an ounce) is safe for hors d'oeuvres.

How long does caviar last?

Unopened, pasteurized caviar can last anywhere from three to six weeks, while unpasteurized caviar is best consumed within two weeks.

You can purchase logo and accolade licensing to this story here . Disclosure: Written and researched by the Insider Reviews team. We highlight products and services you might find interesting. If you buy them, we may get a small share of the revenue from the sale from our partners. We may receive products free of charge from manufacturers to test. This does not drive our decision as to whether or not a product is featured or recommended. We operate independently from our advertising team. We welcome your feedback. Email us at [email protected] .

• Main content

The Best Caviar Doesn’t Have to Cost the Most, and You Can Order it Right Now

Put away the pearl spoons and relax about roe.

By Naomi Tomky

Updated on December 19, 2022

The first taste of caviar for Bonnie Morales, chef and owner of Portland's renowned Kachka and its sibling restaurants, was not from a mother-of-pearl spoon or presented tableside. It was served to her at home as a child, spread on buttered white toast by her Belarusian immigrant parents. "It's so nutrient dense, much like chicken eggs, but even more so, and full of really healthy fats," she explains. "So as a result, it's often considered to be a food for children." And, before you ask, she’s not trying to convince anyone to go broke feeding tins of fish eggs to toddlers. It’s instead about showing how normalized the salty snack is among Russians. "Anytime you want to show hospitality, there is caviar on the table," she says.

Americans tend to put caviar on a pedestal because of its cost, and Morales notes that when she started serving it at Kachka, people weren’t enjoying the wonderful texture and intense flavors as intended due to that reverence. And that's a shame, laments Morales. "You're kind of cheating yourself when you're worried about every little bead."

Writer Seung Hee Lee, like Morales, prefers a casual approach to caviar. Lee trained in royal Korean court cuisine before moving to the United States, where she translated her traditional cooking with local ingredients and tools in her book Everyday Korean . While she calls herself a caviar purist in some sense—she likes to drink champagne with hers and first tasted it in fine-dining settings—she fell in love with it when she realized, "if we just eat it at home, it's cheaper."

Restaurant servings don't add much more than presentation, and it costs significantly more in that context. Instead, have one tin (or a few) in your price range delivered at home, and give yourself the space to really enjoy it. Lee rejects the idea that caviar should be eaten in certain ways or with specific foods, and encourages anyone to just dig in and experiment. "Whatever needs crushed sea salt," she says, "you can put caviar on it." But if you're looking to figure out exactly which kind you should put where, we've put together a list of our six favorites. 

• Best Overall: Regalis Two-Tone Osetra

Best Value: Browne Trading Company Osietra Supreme

• Best for First Timers: Pearl Street Caviar Osetra Keluga Duo

Best Classic: Browne Trading Company Beluga Hybrid

Best american: island creek oysters osetra, best white sturgeon: tsar nicoulai select, features to keep in mind, types of caviar.

There's a reason caviar tends to be pricey: Sturgeon are huge animals with long lifespans, and it can take years or even decades for them to mature to the point that they lay eggs. The processing phase is similarly drawn out; the roe must be harvested and washed, sieved, and then salted and packaged. And while caviar is traditionally made from the roe of Caspian sturgeon, certain types of that fish—particularly the massive Beluga—are critically endangered. Overfishing has threatened the continued health of the species, and so the term “caviar” is now more broadly applied to salted and preserved eggs from related fish farmed elsewhere around the world. 

The finest-quality caviar is said to come from fish caught or raised in the coldest of waters, from late fall to early spring, but purveyor Alexandre Petrossian —who sources the roe for his family’s eponymous shop from China, Bulgaria, Israel, Uruguay, Madagascar, and the United States—believes that there’s much to be gained from a global approach. “Every territory has brought something new to our understanding of caviar,” he explains. “One day we might return to farming in the Caspian Sea, but the circumstances would have to be much different than they are today.”

The “big three” sturgeon varieties are the traditional Caspian types—Sevruga, Osetra, and Beluga—which sustainable caviar producers strive to replicate.

Sevruga , the smallest and most plentiful of the species, weigh between 50 and 75 pounds, are about three feet long, and mature in seven years, producing small, gray, subtly flavored, creamy eggs.

Osetra , the second largest sturgeon, weigh 150 to 300 pounds, grow four to six feet long, mature in 12 to 15 years, and produce medium-size, gray-brown to nearly golden, peppery eggs. One fish in 100 will deliver large, dark gold eggs—the pricey imperial osetra.

Beluga , the largest and rarest of the species, can weigh up to 3,000 pounds, grow to 12 feet in length, and live for up to 50 years. Beluga eggs are unavailable in the U.S., though some farms have created hybrid Beluga breeds in order to approximate the breed's coveted large, gray eggs, which have a very delicate skin and clear flavor. Since Beluga imports are banned, and Sevruga are pretty hard to come by, Osetra is the most commonly seen of these. 

But there are many more types of caviar you're likely to see—and eat—more of in the U.S. these days.

Siberian, these smallish, approximately 150-pound sturgeon tend to mature early, meaning they produce a lot of eggs and fish, making them ideal for aquaculture. The small, dark, glossy eggs are among the most affordable types of caviar, and the smaller, softer beads carry strong flavors of the sea.

Kaluga, the giant freshwater sturgeon, is nearly extinct in the wild, but the farmed version produces caviar with excellent texture. The firm, mid-sized bead ranges in color, but nearly always has the coveted "pop," along with complex briny and buttery flavors. 

White, California's native species, is now farmed around the U.S. and represents much of the domestic caviar scene. The creamy eggs are small, delicate, and on the dark side, and have a bold flavor that stays consistent throughout the bite.

Farmed vs. Wild Caviar

The reality is that you are unlikely to find wild caviar. Though there are people who still covet the traditional version, the long lifespan of sturgeon and declining populations makes it an unsustainable or unaffordable option for anyone involved, diner or producer. An interesting thing about this, notes Morales, is that it has led sturgeon farmers to breed for what they think customers want to see—features like bigger eggs, lighter colors, and taut beads—but that doesn't necessarily result in the best taste.

Pressed and Pasteurized Caviar

While the caviars here are all cured fresh, other styles are available. Pressed caviar takes the broken and burst eggs and (naturally) presses it into a kind of jammy spread. Pasteurized caviar treats the eggs with a bit of heat, making them shelf stable, but they lose a little of the vaunted "pop" texture and fresh flavor. 

Our Top Picks

Best overall: regalis caviar two-tone osetra.

Eye-catching, complex, and buttery, this sustainably-farmed caviar from the Netherlands delivers on all the best parts of eating caviar. The strikingly large, green-gold and light black beads pop satisfyingly in the mouth, giving way to a silky, well-structured texture that unleashes a rich brininess on the tongue. Packaged without preservatives or additives, it maintains the desired complexity and evolution of flavors without hitting the upper echelon of caviar prices. 

Paying more for caviar won't always deliver a better product, and paying less doesn't automatically mean you'll like it less, which means that you can find great caviar for under $100 per ounce. While there are caviar options for the strict budget, like hackleback , and cheaper Siberian sturgeon options, this Osietra Supreme walks the line between high-end taste and reasonable price. Farmed in Poland, the firm, medium-sized beads carry a pleasant minerality and muted saltiness. 

Best for First Timers: Pearl Street Caviar Ossetra Keluga Duo

Aside from producing these two excellent, reasonably-priced caviars, Pearl Street deserves special mention for taking sustainability seriously, even through shipping. Tins arrive in soft packaging, insulated with wool as a compostable alternative to styrofoam, and chilled by biodegradable ice packs.

On top of that, their prices are reasonable by the ounce—$77 for the Ossetra and $100 for the Keluga, both of which held their own in tastings against similar styles. Pearl Street offers both in 12-gram serving sizes ($31 and $44, respectively), giving newbies a chance to try it before shelling out the big bucks. Even better, their Pearl Duo buys both of those for just $72, plus fancy accessories: a tin opener, mother-of-pearl spoon in a little pouch, and a snack pack, which includes their surprisingly good crème fraîche, potato chips, and chives. It has basically everything you need for a little private caviar tasting. 

With Beluga imports banned, many sturgeon farmers and caviar producers aim to get as close as they can to the coveted wild flavor of its eggs. This Beluga-Siberian hybrid farmed in Italy shows off the big pearls for which Beluga is known, but with the dark inkiness of Siberian. Its beads taste of deep umami flavor that evolves into a caramel finish, complemented by that signature texture and complexity. 

Island Creek, famous for its oysters, also puts the same rigorous seafood sourcing standards into its caviar, and particularly its North Carolina osetra. While imported caviars can use sodium tetraborate to help with preservation, it’s not permitted in U.S. food production. Morales sees this as a plus, as it tends to round out the edges and sweeten caviar, leading to blandness. "If it tastes like nothing and it smells like nothing,"  she says, "It's probably because it's hiding something."

Island Creek's osetra stands out for its small, firm texture, big brininess, and roller coaster of flavors in every bite—just the thing that sodium tetraborate can hinder. It's a rollicking caviar with good pop that shows off sea saltiness without overwhelming its subtler, almost fruity notes.

Another standout American caviar from one of Morales' favorite producers, Tsar Nicoulai has been sustainably farming white sturgeon not far from its natural habitat in California for almost four decades. The Select shows off medium beads with a gentle pop and miso-like complexity, which comes through prominently thanks to low saltiness or "malossol," meaning little salt. This light hand preserves the eggs themselves and their natural flavor.

Ask the Experts

How should i store caviar.

As cold as possible in the refrigerator, says Morales. She recommends avoiding the door, which can be warmer. Lee suggests putting an ice pack in a Pyrex or similar container, then putting the caviar on top to keep it very cold. Before you break into them, most jars or tins will last a few months. But once they’re opened, quality will start to decline, so have plans to eat it pretty quickly.

What’s the best way to serve caviar?

Morales often sees people in scarcity mode, eating just a few beads at a time, but she recommends making sure to have enough for a full mouthful, and to try eating it straight off the back of your hand. This helps warm the caviar to just the right temperature and allows you to really taste it on its own. At Kachka's happy hour, she serves it spread on challah with butter, which she prefers to the traditional crème fraîche topping, since the acid of the latter cuts, rather than enhances, the richness.

Lee likes a traditional approach, with blini and crème fraîche or on oysters, but also puts it in chawanmushi, on scallion pancakes, or even in a tortilla smeared with cream cheese. "The highbrow-lowbrow combo is where my heart is at," she says. 

Morales also adds that it's less about what you serve it with and more about how. People focus on crushed ice, she says, and it's one of her pet peeves. The cold dulls the taste, so she recommends pulling it out a few minutes before eating and letting it come to room temperature. Check out SAVEUR's full guide to serving caviar here .

Which drinks should I serve with caviar?

As noted above, Lee always drinks champagne with hers, particularly leaning toward blends or an option with high acid, which she likes to balance the saltiness. Her suggestions include the Pol Roger Sir Winston Churchill, Krug, and bottles from Frederic Savart. She also recommends super-cold, premium Korean soju, which is similar to one of Morales' choice drinks for caviar, sake. But Morales's favorite is vodka. "It's super neutral and cleansing, so it helps you really taste the caviar."

Hotteok (Cinnamon Sugar-Stuffed Pancakes)

By  Junghyun Park and Jungyoon Choi

Posted in  Korean

Palestinian Lamb Stew with Sumac, Chard, and Chickpeas

By  Laila El-Haddad

Posted in  Middle Eastern

Pastéis de Bacalhau (Cod Cakes)

By  SAVEUR Editors

Posted in  European

Saltfish Souse and Bakes

By  Lelani Lewis

Posted in  Cookbook Club

Guinness Punch

Escovitch fish, cuban picadillo.

By  Sandra A. Gutierrez

Posted in  Cuban

Garlicky Corn Nuts with Cheese Crisps

By  Kat Petonito

Posted in  Recipes

Hurricane Cocktail

By  Kirk Estopinal

Posted in  Rum

Rosé Tteokbokki with Crab

By  Jia H. Jung

Posted in  Recipes by Cuisine

Every product is independently selected and vetted by editors. Things you buy through our links may earn us a commission.

Keep Reading

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.

• Mattress Toppers
• Sheets & Bedding
• Sleep Products
• Cleaning & Laundry
• Heating & Cooling
• Home Office
• Kitchen & Dining
• Storage & Organization
• Wine & Bar
• Accessories
• Handbags & Purses
• Lingerie & Sleepwear
• Outdoor & Fitness Apparel
• Kids Clothes & Accessories
• Pregnancy & Postpartum
• Toys & Books
• Apparel & Accessories
• Camping & Hiking
• Fishing & Hunting
• Tennis & Racket Sports
• Tools & Tech
• Training & Recovery
• Water Sports
• Winter Sports
• Personal Products
• Wellness & Self Care
• Computers, Tablets & Accessories
• Online Tools
• Smart Home Devices
• Smartphones, Smartwatches & Accessories
• Hotels & Lodging
• Travel Products
• Father's Day
• Mother's Day
• Valentine's Day
• Amazon Prime Day
• Beauty & Grooming
• Tech & Electronics
• Travel Deals
• Mattress & Sleep

The 4 Best Caviars You Can Have Delivered Right To Your Door

• Share to Facebook
• Share to Twitter
• Share to Linkedin

Caviar is a delicacy made from the salt-cured roe, or eggs, of sturgeon. The tiny, glistening orbs—often served as a garnish or spread—are revered for their briny flavor and exquisite texture, which varies depending on the species of sturgeon and its habitat. Traditionally associated with Russian and Persian cuisine, caviar has a rich history dating back centuries.

Indulging in caviar has always been synonymous with opulence and refinement. In fact, the delicacy was once reserved for royalty. Now with the convenience of online shopping, stellar brands of caviar can be delivered to your door. Though it can be enjoyed at any time, caviar is perfect for celebrations, especially when it’s part of a deliciously crowded charcuterie board . If you’re looking for something to wash it all down with, these wine subscriptions deliver bottles of red and white wines (bubbly, too), making it easier than ever to keep the wine rack stocked throughout the year.

Indulging in caviar has always been synonymous with opulence and refinement. Now it's easier than ... [+] ever to enjoy at home.

The primary rule when it comes to purchasing caviar is to buy from trusted brands and retailers. “Look at the history and reputation of who you’re buying from,” says Alexandre Petrossian of the famed caviar purveyor Petrossian . “Not all caviar is created equal and not all purveyors are offering the same quality, despite offering the same types of caviar.” Whether you’re a novice looking to try caviar for the first time or seeking new options to taste, here is the best caviar you can find online.

• Best Caviar Overall: Caviar Russe Classic Osetra
• Best Value Caviar: Sterling Farms White Sturgeon Caviar
• Best Caviar For Beginners: Petrossian Classic Daurenki Caviar
• Best American Caviar: Marky's American White Sturgeon

Best Caviar Overall

Classic varietal prized by caviar fans.

Caviar Russe

Caviar Russe Classic Osetra

Origin: Germany | Species: Acipenser Gueldenstaedtii | Method: Farmed

When it comes to caviar, it doesn’t get more traditional than Osetra. This version is  often considered one of the finest caviars due to its exceptional taste and texture. These come from sustainably-raised Russian sturgeon, whose eggs can vary in color from amber to deep brown. Caviar Russe’s tin of Classic Osetra veers on the darker end of the spectrum, and typically runs medium to large in size. When consumed, there’s a firm pop, followed by a burst of nuttiness and creaminess. 

Best Value Caviar

An affordable option from a shellfish specialist.

Island Creek Oysters

Sterling Farms White Sturgeon Caviar

Origin: California | Species: Acipenser transmontanus | Method: Farmed

Island Creek Oysters is well known for its oysters and also offers an excellent selection of reasonably-priced caviar. Sourced from white sturgeon raised by Sterling Farms in Elverta, California, this caviar is prized for its buttery texture and salty finish. The brand claims it has a “serious Parmigiano-Reggiano kick and a Prosciutto di Parma finish,” and they recommend trying it on hot dogs, potato chips and oysters. Sterling started raising sturgeon stateside in 1988 and has since become the go-to producer for big-name chefs like Thomas Keller and Jean-Georges Vongerichten. Stylishly packaged in a minimalist gold tin, this caviar is a bargain given its high quality—now you can enjoy the same glossy, striking pearls served at The French Laundry from the comfort of home

Best Caviar For Beginners

A versatile caviar that goes with everything, petrossian classic daurenki caviar.

Origin: China | Species: Acipenser shrenckii and Huso dauricus | Method: Farmed

For a “great start to your caviar journey,” Petrossian recommends this crowd-pleaser, which comes from the hybrid Shassetra and Kaluga Huso sturgeon. Everything about the caviar falls perfectly in the middle, from its enjoyable texture—not too soft or too hard—to its flavor, which is easy on the palate. “We find that newcomers love Daurenki as their first taste of caviar. Daurenki has large eggs, a buttery burst and less of the potent sea flavors that may turn off some beginners.” It pairs nicely with a range of foods, wines and spirits, so you can easily incorporate it into a spread or simply enjoy it with your favorite drink.

Best American Caviar

Sustainably-raised caviar from california, marky's american white sturgeon.

Origin: United States | Species: Acipenser transmontanus | Method: Farmed

Marky’s has been selling gourmet foods since founder Mark Zaslavsky opened the shop in 1983. This continues to be a go-to caviar destination—both online and in person—for caviar aficionados and novices alike. Its Malossol, a caviar from American white sturgeon, comes from fish raised in sustainable California aquafarms. Their natural diet results in glossy golden to dark brown eggs that feature a distinctly nutty flavor reminiscent of Osetra.

Amazon’s Big Spring Sale Starts Wednesday—Here Are All The Details

The 5 best hotels in aspen, why trust forbes vetted.

Here at Forbes Vetted, our editors have conducted done extensive research on where to buy foods online, ranging from turkey to cookies and even food subscription boxes for those who love to cook at home. As a Vetted contributor with more than a decade of food writing experience, I’m familiar with what qualities to look for when buying specialty food products such as caviar and matcha powder .

How We Chose The Best Caviar

To help find the best caviar that can be delivered right to your door, we looked for trusted caviar purveyors and specialty food markets and then narrowed down the products based on features like fish variety, origins and price. We also tapped Alexandre Petrossian to provide expert input and background on caviar varieties, what qualities to consider during the shopping process as well as recommendations.

What To Look For In The Best Caviar

Fish variety.

In the same way Champagne must hail from a specific region in France, only sturgeon eggs are considered caviar. So while salmon and cod eggs are also delicious and widely enjoyed, they don’t officially make the cut. Be sure to check that the eggs are coming from sturgeon and also check the species as the flavor and texture will differ between each one.

Today’s caviar comes from all around the world, ranging from Italy to China, but the country of origin is less important than the farm itself. It’s critical to look for caviar that comes from reputable aquafarms, says Petrossian. “Caviar eggs are carefully matured through a delicate process that requires patience and expertise,” he says. It takes a lot of experience to figure out when they’re mature enough and the best caviar is harvested only at that time.

FAQs About The Best Caviar

What is the best type of caviar.

Caviar from Beluga sturgeon is often considered the best in the world, but due to overfishing and near extinction, it’s unlikely you’ll find any available. Osetra caviar, which comes from Russian sturgeon, is next in line, but like wine, best can be quite subjective. Everyone’s palate is different so it’s far more important to seek out a variety you will enjoy eating.

How Should I Store Caviar?

According to Petrossian, proper caviar storage starts as soon as you receive your tin. “Caviar should only be stored in the tin with the original seal intact at 38 degrees Fahrenheit. Once the original seal has been broken, though, caviar will only last for 24 hours, so make sure you enjoy every bead soon after opening the tin.”

• Editorial Standards
• Reprints & Permissions

The Best Caviar To Try For First-Timers

Is there any food that can more simply signal a celebration than  caviar ? The simple, lightly salted spheres of sturgeon roe seem to exude sophistication. But if you've never had the experience of dining on the delicacy, how do you know which to try?

An online search for the best caviar will certainly yield you a seemingly endless number of results from sources that herald the mighty beluga caviar as being the very best. It may be a challenge to find out if that's accurate, though. For residents of the United States, it's been nearly impossible to purchase since 2005, when restrictions were put in place preventing the import of the product due to overfishing of the fish's home, the Caspian Sea (via NBC News ). There is one place you can buy Beluga in the United States —  Marky's  — but it will cost you upwards of $830 per ounce or well more than $11,000 per pound. (via Robb Report )

Fortunately, there are other options for the caviar-curious, and one — Osetra — seems to be at the top of a few lists.

The best caviar for first-timers is Osetra

Wine Enthusiast describes Osetra caviar as "nutty and smooth," and House of Caviar and Fine Foods mentions that the flavor is reminiscent of walnuts. Bester Caviar notes that Osetra can likely attribute some of its popularity to the fact that its flavor is subtle. The flavor notes and texture all make Osetra an ideal option for a first-time caviar experience.

House of Caviar and Fine Foods lists Osetra caviar as the second-best type of caviar (after beluga). More specifically, Insider and Pearls of Caviar both list Marshallberg Farms' Osetra as the top American Osetra. Rated as a "Best Choice" for sustainability by Monterey Bay Aquarium Seafood Watch , Marshallberg Farms practices sustainable sturgeon farming in North Carolina and receives high ratings in their reviews from experienced enjoyers of caviar to those who are testing the waters for the first time. One reviewer raved, "Outstanding Caviar, one of the finest, most exquisite Osetra caviars I have ever tasted. Buttery and smooth yet full of flavor," while another stated, "This was my fiancee's and my first time having caviar at all. We loved it. It was so creamy and delicious."

Pearls of Caviar describes Marshallberg Farms' Osetra in a way similar to reviewers on the farm's site, mentioning its richness and only slight brininess. He credits Marshallberg's farming practices — which allow for plenty of room for the fish to swim, the provision of a healthy diet, and the absence of antibiotics and hormones — for the rich end result.

While there are certainly a variety of brands of Osetra caviar on the market, Marshallberg Farms caviar is also credited for its consistently high quality (via Insider).

What to eat and drink with caviar

When thinking of caviar, the images that pop into your head are probably small delicacies speckled on top of creme fraiche-covered blinis or crackers covered with dark colored dots. However, there are many ways to enjoy caviar — both creatively and casually.

Graham C. Gaspard, founder of Black River Caviar, prefers the minimalistic approach of eating his caviar from a spoon but also espoused potatoes (think: mashed potatoes or potato chips) as a solid canvas for the food (via Town & Country Magazine ). If you choose Gaspard's methodology, though, be cautious of the type of spoon — those made of metal can impart their metallic taste into the caviar (via Food & Wine ).

Bonnie Morales, the chef/owner of Kachka in Portland, also prefers a no-fuss approach to caviar. In an interview with Saveur , Morales suggests pairing caviar with bread, pastas, and even scrambled eggs. Meanwhile, Marshallberg Farm suggests adding everything from deviled eggs or sushi to pizza or chowder. They even have a variety that works well for rimming your cocktail glass.

And speaking of drinks, a glass of something sparkling seems most common with caviar, and though vodka is traditional, you can get creative with your beverages, too (via Caviar Lover ). Patrick Brown of Khavyar likes to pair caviar with sake or bourbon, depending on the type of roe (via Town & Country Magazine). Caviar Guide suggests a dry white wine if you're going to forego the bubbly, while Pete Slosberg, previously of Pete's Brewing Company, prefers a wheat beer (via  Wine Enthusiast ).

Whether you try it on its own or pair it with scrambled eggs , bread, or cocktails, caviar can be an accessible appetizer or addition to a meal — there's never been a better time to try it. If you do, try enjoying your caviar like Martha Stewart does.

• Search the site Please fill out this field.
• Saved Items & Collections
• Add a Recipe
• Manage Your Subscription
• Give a Gift Subscription
• Newsletters
• Sweepstakes
• Kitchen Tips
• All About Ingredients
• Seafood Tips & Advice

What Is Caviar and Why Is It So Expensive?

Plus, what does it taste like?

lokisurina/Getty Images

Nothing says luxury quite like caviar. Pound for pound, it’s one of the most expensive ingredients in the world. Even just a few bites can set you back over $100. If you’ve ever indulged or are curious about trying caviar for the first time, you may have wondered, “What is caviar?”

Here’s what you need to know. 

What Is Caviar? 

Caviar is cured, unfertilized fish eggs. Technically, caviar refers to the cured eggs of sturgeon (a type of fish). Uncured eggs are called roe, but, over time, the word “caviar” has come to be used for several types of roe, even uncured and non-sturgeon varieties. The very small spheres range in color from bright orange to nearly black. They look like little beads covered in oil. Caviar is packed in small tins, usually between two and four ounces. 

What Does Caviar Taste Like? 

Caviar is well-loved for the "pop" of the egg bursting when it's chewed. The texture of the interior is often described as “buttery” and “velvety," as it coats your mouth and feels rich and decadent.

The flavor depends on the variety, but all caviar is generally salty and briny with a very sea-forward flavor profile. Unlike many other types of seafood, caviar is exceptionally savory and packed with meaty, umami flavors. It’s difficult to compare caviar to other foods, as part of what makes it so special is its unique essence. Caviar is complex; tasting many varieties will allow you to appreciate the subtle differences and nuances.

annick vanderschelden photography/Getty Images

What Fish Does Caviar Come From? 

The most common type, the one most people mean by “caviar,” is sturgeon. However, roe from salmon and trout are sometimes referred to as caviar as well.

Sturgeon are large fish weighing over 1,000 pounds at maturity and can live to be 100 years old. There are almost 30 different types of sturgeon from which caviar can be harvested, but the most prized are Beluga, Kaluga, Ossetra, white sturgeon, and Sevruga.

Beluga caviar is the most valuable, but the demand for this luxurious product has led to overfishing, and the Beluga is now endangered. However, it's still harvested for caviar, causing the population to dwindle annually. Because of this, importing Beluga caviar into the U.S. is illegal, though many other countries still purchase and sell it. 

 Salmon, lumpfish, and trout roe are sometimes called caviar as well. All fish eggs are technically roe, but the delicate salting and curing process makes them caviar. These varieties are much, much cheaper than sturgeon. If you’ve never tried caviar and don’t want to shell out for it the first time, this is a good place to start, and it won’t break the bank. Tobiko , the roe from flying fish, is a common sushi topping and can be a fun introduction to fish eggs in general as it is small, mild, and inexpensive compared to caviar. 

Where Does Caviar Come From? 

Sturgeon caviar comes from several varieties of fish, usually found in the Caspian or Black Seas. Beluga caviar, the most expensive, can sometimes be found in the Adriatic Sea. Sturgeon can live in fresh or saltwater, so deltas and rivers from both seas harbor many types of sturgeon. Many countries border the Caspian and Black Seas, and they all, to some extent, participate in the fishing and harvesting of caviar, but the largest producers are Russia and Iran.

However, not all caviar comes from just this area. China is one of the largest producers of caviar in the world, with sturgeon from the Qiandao Lake in Zhejiang. Italy is known for its farmed caviar and is home to the largest sturgeon fishery in the world, located in Lombardy. 

Synergee/Getty Images

Why Is Caviar So Expensive? 

Even if you don’t know much about caviar, you probably know it’s expensive. Just one kilogram of rare albino sturgeon caviar from Iran sells for $34,000! This high price tag comes from several factors: 

• The first is the rarity of the fish. Wild sturgeon are endangered, and there are simply fewer fish to harvest now. Though farms exist, wild-caught caviar is more prized and thus more expensive. 
• Second, only female sturgeon can be harvested for eggs, so half the fish don’t produce caviar. Plus, because sturgeons live so long, it can take between 8 and 20 years for females to reach maturity. 
• Finally, harvesting practices are a major factor since they must be done by hand. Killing the fish is a less complicated and time-consuming method, but it can only be done once and decreases the number of fish. Live harvesting is possible, but it takes much more time, labor, and tools, which drives up the price.

How Much Does Caviar Cost?

The price of caviar can vary wildly depending on the type. If you’re in the market to buy a small 1-ounce tin of caviar for two people, expect to pay a minimum of about $75 for the lowest-quality sturgeon, but around $200 for some mid-tier caviar. Beluga is the most expensive, with prices ranging from $3,000 to $10,000 per pound. Roe from salmon, trout, or lumpfish (the closest variety to sturgeon) is more affordable and can be purchased for as little as $20. 

What to Eat With Caviar

Due to its hefty price tag and unique flavor, caviar is best eaten alone. But not just any utensils will do: Caviar should be eaten off a mother of pearl, bone, or gold spoon. Metal flatware can greatly impact the flavor of the caviar, giving it an unpleasant metallic taste. Technically, plastic spoons are also acceptable, but caviar's luxury branding usually shies away from plastic cutlery. 

There are a few common accompaniments for caviar that complement the flavor rather than overshadow it. Bellini , small yeasted pancakes from Russia, are an excellent platform for showcasing caviar. It’s also commonly paired with crème fraiche, butter, chives or shallots, and plain toast to showcase its flavor. Surprisingly, plain potato chips topped with a dollop of crème fraiche and studded with caviar is a common hors d'oeuvre served on New Year’s Eve—caviar pairs beautifully with Champagne. 

How to Store Caviar

Caviar has a short shelf life and should be eaten right away. It is packaged in small, non-reactive metal tins, which helps to preserve it, and unopened, it will last a little over a month in the fridge. However, once the tin is opened, you should eat it immediately.

Technically, it’s safe to eat for three days after it’s opened, but the flavor degrades significantly. Caviar is best stored colder than your average refrigerator, so if possible, store it on ice in the coldest part of your fridge. Bring it to room temperature for just 5–10 minutes before serving, and avoid leaving any uneaten portions at room temperature.

You’ll Also Love

• Black Caviar
• Seafood Samplers
• Live Seafood
• Tuna & Mahi Mahi
• Fish Market
• Smoked Seafood
• Marine Collagen
• Cooking Tools Set
• - $25 Off -
• Free Shipping

Related Products

Premium Amur Kaluga Caviar - Large, Luxurious, and Fresh | Global Seafoods

Also in news.

Salmon: The Nutritional Powerhouse Backed by Experts

November 17, 2023

Salmon, often hailed as a superfood, has earned its reputation as a nutritional powerhouse. This delectable fish not only delights the taste buds but also offers a myriad of health benefits. Dr. Mehmet Oz, a renowned cardiothoracic surgeon and television personality, emphasizes the importance of omega-3s:

"Omega-3 fatty acids, found abundantly in salmon, are like magic for your heart. They can lower your risk of heart disease, reduce inflammation, and improve cholesterol levels."

But salmon's benefits go beyond heart health. It's also a fantastic source of high-quality protein, vitamins, and minerals. Dr. David Perlmutter, a neurologist and author, highlights salmon's brain-boosting potential:

"The omega-3s in salmon play a crucial role in brain health. They support cognitive function and may even help reduce the risk of neurodegenerative diseases."

Ready to savor the delights of salmon? At GlobalSeafoods.com , we offer a diverse selection of premium salmon varieties that will satisfy your culinary cravings and provide you with the health benefits you seek.

View full article →

Seafood Market with Fresh Fish: A Comprehensive Guide

The Ultimate Guide to Enjoying Live Maine Lobster

• Crab & Shellfish
• Frozen Fish
• Ocean Supplements
• Kitchen Accessories

+ Call to Action $25 Gift

+ categories.

• Alaskan King Crab Legs
• Alaskan Pollock
• Alaskan Sockeye Salmon
• Albacore Tuna
• Anxiety Relief
• Atlantic Salmon
• Beluga Caviar
• black caviar
• Bluefin Tuna
• Boiling Crab
• Brain Function
• Caviar Recipes
• Chef Knives
• Chilean Sea Bass
• coastal creatures
• cocktail caviar
• Coho Salmon Caviar
• conservation
• Cooking Methods
• Crab Recipes
• culinary tips
• decline-sturgeon
• Diver Scallops
• Dry Aged Fish
• Dungeness Crab
• Dungeness crab clusters
• Dungeness Crab Legs
• Exotic Shellfish Sampler
• Fish and Seafood
• FLOUNDER FISH
• Fresh Seafood Delivery
• Fresh Wild Alaskan Salmon
• Gooseneck Barnacles
• Gourmet Seafood Platter
• Halibut Recipes
• healthy eating
• Japanese restaurants
• Jumbo Sea Scallops
• Kaluga Caviar
• King Crab Legs
• King Salmon
• Live King Crab
• Live Lobsters for Sale
• Live Scallops
• Live seafood
• Lobster Tail
• luxury food
• Ora King Salmon
• Osetra Caviar
• Ossetra Sturgeon Caviar
• Pacific Cod
• Pacific Halibut
• Pacific Ocean
• Pacific Whiting
• Paddlefish Caviar
• Petite Oysters
• Petrale Sole
• Premium Caviar Selection
• Salmon Caviar
• Salmon Poke
• Sashimi-Grade Tuna
• Sea Urchin Sushi
• Seafood Dishes
• Seafood Market
• Seafood Restaurants
• sevruga caviar
• Shrimps & Prawns
• Silver Salmon
• Smoked Salmon
• Smoked Tuna
• Snail Caviar
• Sturgeon Caviar
• Sustainable Seafood Choices
• Tartar Sauce
• Tilapia Fish
• weathervane scallops
• White Sturgeon
• White Sturgeon Caviar
• Whiting Fish
• Wild Caught Shrimp
• Yellowfin Tuna
• Yellowtail snapper
• Terms & Conditions
• Affiliate Marketing Partners

News & Updates

Sign up to get the latest on sales, new releases and more…

Email Address

By submitting this form, you are granting: Global Seafoods North America, 1750 112th Ave NE, Bellevue, Washington, 98004, United States, http://www.globalseafoodsstore.com permission to email you. You may unsubscribe via the link found at the bottom of every email. (See our Email Privacy Policy for details.) Emails are serviced by Constant Contact.

© 2024 Global Seafoods North America .

• United States
• Fort Lauderdale

Best French / Indian Restaurants in Croissant Park

3 restaurants available nearby, 1. marky's caviar lounge - seminole hard rock hotel & casino hollywood fl, 2. la parisienne chic cafe & lounge, 3. frenchy's table.

Explore OpenTable

• Croissant Park
• French indian
• Lauderdale Beach
• Sailboat Bend
• Middle River Terrace
• Washington Park
• Coral Ridge
• Victoria Park
• Coconut Creek
• Hallandale Beach
• Harbor Beach
• Pembroke Park
• North Lauderdale
• Lauderdale Manors
• Lighthouse Point
• Wilton Manors
• Pompano Beach
• Dining Rewards
• Private Dining
• Reserve for Others
• Restaurants Near Me
• Delivery Near Me
• Restaurants Open Now
• OpenTable for iOS
• OpenTable for Android
• Affiliate Program
• OpenTable.jp
• OpenTable.de
• OpenTable.es
• OpenTable.ca
• OpenTable.hk
• OpenTable.ie
• OpenTable.sg
• OpenTable.nl
• OpenTable.com.mx
• OpenTable.co.uk
• OpenTable.com.au
• OpenTable.ae
• OpenTable.co.th
• OpenTable.it
• OpenTable.com.tw
• OpenTable.fr
• Restaurant reservation software
• Industry insights
• Hospitality resources
• Marketing resources
• Operation resources
• How to open a restaurant
• For restaurants
• For restaurant groups
• Privacy Policy
• Terms of Use
• Cookies and Interest-Based Ads
• Do Not Sell or Share My Personal Information
• Cookie Preferences

• Ultimate Combo

• Sign Out Sign Out Sign In

235 Best Caviar-Themed Templates for PowerPoint & Google Slides

With over 6 million presentation templates available for you to choose from, crystalgraphics is the award-winning provider of the world’s largest collection of templates for powerpoint and google slides. so, take your time and look around. you’ll like what you see whether you want 1 great template or an ongoing subscription, we've got affordable purchasing options and 24/7 download access to fit your needs. thanks to our unbeatable combination of quality, selection and unique customization options, crystalgraphics is the company you can count on for your presentation enhancement needs. just ask any of our thousands of satisfied customers from virtually every leading company around the world. they love our products. we think you will, too" id="category_description">crystalgraphics creates templates designed to make even average presentations look incredible. below you’ll see thumbnail sized previews of the title slides of a few of our 235 best caviar templates for powerpoint and google slides. the text you’ll see in in those slides is just example text. the caviar-related image or video you’ll see in the background of each title slide is designed to help you set the stage for your caviar-related topics and it is included with that template. in addition to the title slides, each of our templates comes with 17 additional slide layouts that you can use to create an unlimited number of presentation slides with your own added text and images. and every template is available in both widescreen and standard formats. with over 6 million presentation templates available for you to choose from, crystalgraphics is the award-winning provider of the world’s largest collection of templates for powerpoint and google slides. so, take your time and look around. you’ll like what you see whether you want 1 great template or an ongoing subscription, we've got affordable purchasing options and 24/7 download access to fit your needs. thanks to our unbeatable combination of quality, selection and unique customization options, crystalgraphics is the company you can count on for your presentation enhancement needs. just ask any of our thousands of satisfied customers from virtually every leading company around the world. they love our products. we think you will, too.

Widescreen (16:9) Presentation Templates. Change size...

PPT layouts featuring spoon red caviar close up macro isolated on white background

Slide deck consisting of molecular mixology - blue swimming pool cocktail with caviar and flower petals background

Slide deck having molecular mixology - blue swimming pool cocktail with caviar and flower petals

Theme having molecular mixology - cocktail with caviar and flower petals background

Presentation theme having molecular mixology - two cocktails with caviar in martini glasses

Presentation theme having red caviar in a spoon caviar in bowl over black background close-up salmon caviar delicatessen gourmet food texture of caviar seafood

PPT theme featuring red caviar in a black plate caviar in bowl over black background close-up salmon caviar delicatessen gourmet food texture of caviar seafood

Slides featuring caviar red caviar in spoon on a white background gourmet food close up

Theme consisting of red caviar with parsley closeup background

Presentation with tartlet with red caviar close up snacks with red caviar gourmet food appetizer

Presentation theme with hummus aubergine caviar and pita bread

Slides consisting of spoons with delicious black caviar on grey background

Slide deck with black caviar in spoon high quality real natural sturgeon black caviar close-up delicatessen texture of expensive luxury caviar square dish on black

Presentation theme featuring black caviar in a spoon on dark background high quality real natural sturgeon black caviar close-up delicatessen texture of expensive luxury caviar food backdrop top view flatlay

Presentation theme featuring spoon and bowl with delicious black caviar on grey background background

PPT theme featuring pike caviar or roe in the bowl on wooden background

Presentation theme with grilled duck leg with molecular caviar and dried orange slice on plate close-up backdrop

Slides with molecular mixology - four cocktail with caviar

PPT theme featuring molecular mixology - whisky and strawberry cocktail with caviar

Presentation enhanced with molecular mixology - whisky and strawberry cocktail with caviar backdrop

Theme enhanced with tasty fresh japanese sushi with tuna caviar and shrimps

Presentation theme featuring chef is serving a dish - fried duck leg with orange chips and molecular caviar

Theme enhanced with sturgeon big fish in the danube river this fish is a source for caviar and tasty flesh

Theme enhanced with sushi maki rolls with tuna flying fish caviar crab avocado on a plate with chopsticks soy sauce wasabi and ginger japanese traditional food closeup served for lunch in modern gourmet restaurant

PPT theme with beauty fashion model girl with black make up long lushes fashion trendy caviar black manicure nail art dark lipstick and nail polish isolated over black background

PPT theme with mint caviar

PPT theme enhanced with red caviar texture

PPT layouts with caviar red caviar in spoon on a white background gourmet food close up appetizer

Theme with finger lime citrus caviar

Presentation theme with mint caviar gastronomy molecular background

Slide deck consisting of spoons with codfish caviar on table

PPT theme featuring molecular mixology - cocktail with caviar fresh lemon backdrop

PPT theme enhanced with molecular mixology - cocktail with caviar and flower petals

PPT layouts having pizza with black caviar top view

Slides featuring black caviar on glass bowl isolated

Presentation theme with tasty sandwiches with black caviar on table

Presentation having red caviar salmon roe from above background

Slides enhanced with top view of black caviar in jar

Slides with tasty black caviar appetizers on slate plate

PPT theme with bread with black caviar and butter on wooden table

More caviar templates for powerpoint and google slides:.

Company Info