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Fulton Fish Market's Guide to Caviar

Fulton Fish Market's Guide to Caviar

Caviar Defined

The name caviar is often used to refer to any type of fish roe, or eggs, but technically - the word “caviar” should only be used when referring to the salt-cured eggs from the sturgeon family of fish. Today, “caviar” is commonly used to refer to all types of fish roe including eggs from salmon, paddlefish, and trout.

Why Should I Try Caviar?

Caviar is internationally renowned for a reason - its flavor and texture profiles are unlike anything else. In fact, caviar's adoration dates back to the 4th Century B.C. when Aristotle first wrote about it. Today, caviar and roe have become more accessible through more readily available, farm-raised products and creative, everyday uses for these gourmet delicacies including atop scrambled eggs or with potato chips. 

Where Do I Start?

With more than a dozen types of caviar and fish roe, knowing which one to pick can be difficult. We have compiled a handy list of the most common types of caviar and fish roe found, along with their texture and flavor profiles, to help you choose the best options for you!

Domestic Caviar




A burst of color and flavor, these large deep red or orange pearls have an intense ocean taste.




Scaphirhynchus platoryhnchu


Small to medium jet black pearls with a buttery, sweet and delicate flavor.




Polyodon spathula


Medium, firm pearls with dense ocean flavor in hues ranging from pearl gray to olive green.



Imported Caviar


Acipenser gueldenstaedtii


Possibly the most famous caviar in the world. Creamy, nutty flavor with medium brown to black pearls.


PLACE OF ORIGIN: Asia - Farmed


Acip. schrenckii & Huso dauraicus

Large golden to amber brown pearls with a deliciously buttery and unforgettable taste.


PLACE OF ORIGIN: Asia - Farmed

How Should I Serve Caviar?

Now for the fun part, time to eat your caviar! But not so fast, there are a few tried and true methods (and faux pas) in regards to how to properly serve your caviar so as not to alter its delicate flavor profiles.

  • Plan for half an ounce of caviar per guest.
  • Serve your caviar ice cold. Place the caviar jar directly on top of crushed ice or in caviar bowls atop ice.
  • Serve only with non-metallic spoons. We recommend mother-of-pearl, bone or horn.
  • Don't forget all the accouterments! Arrange blinis, toast points, or squares of pumpernickel bread, as well as small bowls of crème fraîche, sour cream, minced hard-boiled eggs (whites and yolks separated), finely chopped onion and/or chives.
  • Sliced lemon will add a pop of color as well as a bright, citrusy profile.
  • Enjoy with frozen vodka or Champagne.

Quick and Easy Ways to Use Caviar

  • Carve out red potatoes, fill with sour cream or crème frâiche and top with caviar.
  • Boil quail eggs, cut in half and place caviar on each half with crème frâiche.
  • Top deviled eggs or scrambled eggs with caviar - breakfast of champs!
  • Toss a bowl of angel hair pasta with crème frâiche and garnish with caviar just before serving.
  • Elevate a New York-style brunch with bagels, cream cheese and caviar.
  • Garnish fresh or broiled oysters with caviar.
  • Dollop on top of potato chips.
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