This all-time favorite delicacy is well-known for its unique savor and nutritious qualities. For many centuries it has been a synonym for prosperity and luxury. The beads of some types of caviar can appear as valuable as the finest pearls. But whatever we may say about this gastronomical delight, it will not be enough to fully describe its natural texture and flavor. Maybe, our language just does not have the right words for them. And still, as soon as a few beads touch the tips of our tongues, we immediately realize how many facets the caviar taste has – and that is the moment when we understand each other without speaking. Caviar names will probably serve as the only hints that can give us the ideas of various textures and flavors of the treat we are going to buy. But even these names sometimes turn truly confusing. So, what we should do first is to figure out what exactly we can consider as caviar.

Roe vs. Caviar: Let’s Make the Difference Out

Basically, caviar is cured roe that we enjoy as it is. Thus, the key difference between roe and caviar lies in the stage of processing: caviar is processed roe, tinned and ready to be served at the festive table. However, such simple definition needs really profound clarification. The thing is that in the United States and Canada what can be labeled as caviar must come only from the roe of sturgeons. The processed roe from any other fish must be labeled as roe, with the name of the fish added to this term. Below you will find some tips on distinguishing between dozens of caviar types and calling them the correct names.

**Call it caviar**

**Call it roe**

Beluga caviar is the rarest and fanciest of all. Originally, it comes from the beluga sturgeon that inhabits the Caspian Sea. But since the fish is on the verge of extinction, one well known company in U.S. provides not imported but domestically farmed beluga caviar of top quality.

Whitefish roe is valued as a wonderful garnish thanks to its crispy texture and pungent flavor that seems to burst on your tongue as soon as you taste a few beads.

Sterlet caviar is popular among true aficionados because of its small size yet incredibly smooth texture and strong nutty flavor. Nowadays, the fish is also farmed to prevent its extinction, and its roe gets processed in excellent conditions, with all standards met.

Salmon roe will certainly surprise you with its pocket-friendliness, quality, and versatility. That is not to mention its beautiful look and distinct flavor. One teaspoon of this delicacy will turn your Monday family breakfast into an enjoyable gourmet experience.

Osetra caviar is another gourmet treat, mostly preferred for its piquant fruity flavor and for the tender texture of the beads. It is more budget-friendly than some other caviars, but its qualities never yield to theirs. It is a delectable and affordable option for every occasion.

Trout roe beads look like little precious stones, which are edible though and taste fresh and tangy. The roe is an irreplaceable ingredient of exquisite appetizers. But at the same time, it will reveal all its magic when you pair it with some crème fraîche and blinis.

Sevruga caviar beads are tiny chambers of a marvelous fresh and lavish creamy taste as well as light ocean flavor. The colors of the beads range from black to tender gray, but the original exquisite savor always remains the same. Just try and see for yourself.

Tobiko or flying fish roe is exactly what we like Japanese sushi for. Original tobiko is orange, but you can also find it blackened with squid ink or greened with wasabi. The roe is famous and preferred for its crunchy texture and tenderly smoky or mildly salty flavor.

Some More Tips on Choosing the Best Type of Caviar

What else will help you choose the best treat from different types of caviar? Now as you can easily distinguish caviar from roe, you may try out one (or more) of these three classifications.

  • By colors. Mostly, it is popular in Russia. Processed roe of every fish is referred to as caviar, but it is either black or red, depending on the color of eggs.
  • By a name and age. It is widespread in Europe. For instance, the caviar from a 20-year-old sturgeon is “king black,” while the caviar from an 80-year-old fish is “imperial.” In Europe all roe of the red color is considered as caviar substitute.
  • By a processing method. There are four of them and they define separate types of caviar: malossol caviar (that is slightly salted), salted caviar, pressed caviar (has a jam-like texture), and pasteurized caviar (heat treated and vacuum jarred). Explore caviar collection right now and purchase the freshest delights from the world’s most reputable manufacturers!