What Exactly Is Caviar? Everything You Need to Know!

Caviar is the ultimate delicacy, made from the unfertilized eggs (roe) of the sturgeon, with a rich history and mystique. For centuries it was regarded as the “black gold” of the tsars and shahs, a product that only the elite could appreciate. Anyone who has ever placed a mother-of-pearl caviar pearl between thumb and forefinger and let it melt on the tongue knows this is no everyday food: the beads burst open subtly and release a buttery, briny complexity that no other delicacy can match.

But at the same time, many wonder: what exactly is caviar, how does it come about, and how can you best experience it? In this article, we give a complete answer to the question what exactly is caviar and you will discover why it is seen worldwide as a luxury delicacy. The answer to the question what exactly is caviar is simple: caviar is not ordinary fish roe, but comes exclusively from the sturgeon, an ancient fish species that swam the rivers and seas of Eurasia millions of years ago. Other variants, such as imitation caviar from salmon or capelin, are cheaper but lack the complex flavor. The combination of origin, farming methods, and processing determines both exclusivity and the tasting experience.

In this extensive guide, we answer all your questions. We explain where caviar comes from, what it tastes like, why it is so expensive, whether it is healthy, and how you should serve it. In addition, you will discover more about the different types of caviar that Carbon Caviar offers and what sets our unique approach apart in the world of luxury delicacies. We invite you to read on and discover the magic of caviar for yourself.

Where Does Caviar Come From?

What exactly is caviar and where does caviar come from? Caviar is the salt-cured roe of the sturgeon, a fish species that has been swimming in our oceans for millions of years. The origin of caviar has enormous influence on flavor and quality. Traditionally, the very best caviar comes from the Caspian Sea (for example the Beluga Huso Huso), and the Amur River (the Oscietra and Kaluga sturgeon). These regions are home to unique sturgeon species under exceptional conditions: for example, the Beluga sturgeon from the salty Caspian Sea has extra-large, light gray eggs with a pearly shine and refined flavor.

The unique flavor, texture, and color depend strongly on the environment of the sturgeon. Sturgeon mature more slowly in cool, clean water (such as that of the Amur River and the Caspian Sea), which gives the caviar a special nutty and fresh flavor. In Russia and Iran, a true caviar culture developed for centuries, with the product as a status symbol of nobility and wealth.

What Does Caviar Taste Like?

What does caviar taste like? Caviar has a refined flavor that is often described as buttery, nutty, and lightly salty. The exact flavor varies per type.

• Beluga caviar (from the Huso huso sturgeon) has very large (3.5–4 mm) cream-colored pearls and a soft, velvety mouthfeel. The taste of Beluga is rich and complex, with nutty and creamy tones and a subtle hint of the sea.
  
  

• Oscietra caviar, from the Amur River, consists of medium-sized golden-green eggs. These have a refined nutty and fruity flavor with creamy depth and salty undertone.
  
  

• Kaluga caviar (a relative of Beluga) has amber-colored to light green pearls and a creamy, full flavor with pronounced nutty and buttery nuances.
  
  

These flavor profiles arise from the pure natural environment of the sturgeon and depend on the type of sturgeon. Thanks to the combination of high quality and mild salt treatment (malossol), the subtle aromas are expressed perfectly. You discover these delicious nuances best when you taste caviar pure, preferably only with a mother-of-pearl spoon or directly from the hand. Each type of caviar thus gives you a “world of soft, briny complexity” to enjoy.

 

Why Eat Caviar from the Hand?

Why eat caviar from the hand? Caviar was traditionally served in pure form at royal courts. An age-old etiquette is to eat caviar directly from the hand: one places the caviar beads on the back of the hand (between thumb and forefinger) and then brings them to the mouth.

This method has two advantages. First, the caviar warms slightly to just below body temperature, causing the fats and oils to release subtly. This brings out the buttery and nutty aromas in full glory. Second, you avoid any metallic aftertaste: by not using silver or metal spoons, the flavor remains pure. Connoisseurs place a few beads on the hand and let them burst softly on the palate, so the salty, creamy character unfolds optimally.

This ritual also shows clearly what caviar exactly is: a product centered on purity, tradition, and refined taste. The ritual originates from the kitchens of Russian tsars and Persian rulers, where caviar was served only with natural materials and simple means so as not to disturb the refined flavors.

Why Is Caviar So Expensive?

Anyone who wonders what exactly caviar is quickly understands that this delicacy carries a luxury price, and not without reason. The answer lies partly in limited availability and high production costs.

Rarity and Long Production Time

Anyone wondering what caviar exactly entails must know that it comes from only a few sturgeon species, most of which are seriously endangered. Worldwide, there are about 27 sturgeon species, of which two-thirds (18 species) are now on the endangered species list. Due to overfishing, the natural population has declined sharply. At the same time, demand for caviar continues to rise. This makes caviar much scarcer than in the past: caviar farms can only partly compensate for dwindling wild stocks.

In addition, sturgeon are slow growers. Premium sturgeon caviar is only harvested from older sturgeon, which often need ten years or more before they produce high-quality eggs for the first time. Only then is the quality of the eggs sufficient for caviar. It thus takes a decade of patience and care before a sturgeon delivers mature caviar. This combination of scarcity, long waiting time, and strict protective measures drives the price up.

Artisanal Farming and High Quality Standards

Real caviar requires meticulous cultivation and processing. Carbon Caviar raises its sturgeon stress-free in the pure waters of the Amur River and the Caspian Sea. This “wild-farmed” method requires extra space and effort, but delivers authentic flavor.

Harvesting is artisanal: immediately after harvesting the eggs are treated with the minimum amount of salt (malossol). Every step, from selecting the right fish to the degree of salting, is labor-intensive and determines the quality. Such care costs money, but also ensures that the caviar retains its characteristic aroma.

Combine these factors: a very exclusive raw material (sturgeon eggs), long waiting time, protection of wild populations, and a refined production process, and you understand why real caviar is so expensive.

Is Caviar Healthy?

Is caviar healthy? To our surprise, caviar is an extraordinarily nutritious product. Yes, caviar is very healthy, provided it is consumed in moderation. It contains extremely high amounts of valuable substances: omega-3 fatty acids (directly in the active forms EPA and DHA), high-quality proteins, and vitamins (such as B12, A, D, E) and minerals (selenium, iron, calcium, magnesium).

Just 100 grams of caviar provides almost the entire daily requirement of vitamin B12 and omega-3 fatty acids. These nutrients have countless benefits: omega-3 fatty acids help lower cholesterol and protect heart and blood vessels against inflammation. Vitamin B12 and antioxidants support brain function and energy production, while magnesium and minerals are good for muscle recovery and the immune system.

In short, when eating caviar you enjoy a luxury taste and a generous dose of health benefits. Historically, caviar in Russia and Iran was prescribed to the sick and to women after childbirth because of its strengthening composition. Modern science confirms that this combination of nutrients contributes to vitality and recovery.

Is caviar healthy? With balanced consumption it is certainly a win-win situation: you serve a culinary pleasure and at the same time nourish your body with high-quality nutrients. Note, however, food safety: pregnant women are advised to consume only pasteurized fish products. For the full analysis of pros and cons see our article “Is Caviar Healthy?” in which we list all the facts. Read it here for details on nutrition, traditions, and precautions.

Different Types of Caviar from Carbon Caviar

Carbon Caviar offers a range of true caviar varieties from the Acipenseridae family (the sturgeon). Each variety has its own color, bead size, and flavor profile.

Beluga Huso Huso (€5/g)

Beluga caviar is the crown of our assortment and worldwide the most prestigious caviar. Originating from the Caspian Sea, this caviar is harvested from the rare Beluga sturgeon. The pearls are extremely large and range from silver-gray to light golden. The flavor is refined buttery, creamy, and deeply nutty. Each bead gives a soft “pop” and melts directly on the tongue. This is the ultimate choice for connoisseurs who want only the very best.

Russian Oscietra Royal (€2.13/g)

Oscietra caviar comes from the Oscietra sturgeon that lives in the Amur River. The medium-sized golden to olive-colored eggs have a firm texture and a complex flavor profile: nutty, lightly fruity, and sometimes with a hint of nut butter. Thanks to the versatile flavor, Oscietra is often used in top restaurants and is a favorite with both seasoned gourmets and curious beginners.

Kaluga Royal Amur (€3.70/g)

Kaluga caviar is often called the “rival of Beluga.” This caviar comes from a hybrid Beluga sturgeon and is known for its large amber-colored pearls. The mouthfeel is creamy and full, with pronounced nutty and buttery tones. Kaluga combines luxury with accessibility: it offers a rich experience close in intensity to Beluga, but often at a slightly friendlier price.

Impérial Gold (€2.83/g)

Impérial Gold is a rare selection of Oscietra caviar, in which only the most beautiful golden pearls are chosen. The flavor is subtle, creamy, and elegant with a bright nutty tone. This type of caviar is often chosen for special occasions, because the golden sheen also gives an impressive presentation visually.

Almas caviar (€19/g)

Almas caviar, literally “diamond” in Russian, belongs to the rarest and most expensive caviar in the world. It comes exclusively from very old Beluga sturgeons and is recognizable by the light golden to almost white color. The flavor is extremely soft and refined, with a velvety texture. Almas is seen as the pinnacle of exclusivity and is usually reserved for the most special moments.

Acipenser Royal (€2/g)

The Siberian Acipenser Royal is produced from the Siberian sturgeon and offers medium-sized, dark gray pearls with a fresh, mineral flavor. This type of caviar is known for its pronounced aroma and is perfect for those seeking the authentic, classic caviar taste. Royal is popular with chefs because it combines well with refined dishes.

Acipenser Classic (€1.50/g)

The Acipenser Classic variant of the Siberian sturgeon is the most accessible option within our range. The eggs are slightly smaller and darker in color, but offer a pure, fresh flavor with light saltiness. This makes the Classic ideal to get acquainted with the world of true sturgeon caviar or to use in festive appetizers and small dishes.

Curious about all the options? Discover on our product page our extensive selection of caviar. From refined Oscietra for beginners to the rarest Belugas, there is a pearl for every lover. Taste for yourself the difference between real sturgeon caviar and imitation. Order easily online and experience the true flavor of real caviar!

 

Why Choose Carbon Caviar

Carbon Caviar distinguishes itself through quality, sustainability, and luxury experience.

Ecological farming management: Our sturgeon grow stress-free in the pure waters of the Amur River and the Caspian Sea. This natural environment and responsible farming methods guarantee caviar with authentic, consistent flavor and high nutritional value.

Carbon Caviar is active and appreciated worldwide. Our caviar is part of the menu in leading restaurants (think Ventuno Sky Lounge, Gaia Marbella) and even features in the Netflix series Dubai Bling as the symbol of luxury.

Order Our Caviar Directly!

Caviar is more than fish roe: it is centuries-old tradition, nature, and luxury wrapped in pearl form. What exactly is caviar? It is the combination of unique origin, exceptional flavor, and nutritious composition that makes this delicacy special. Carbon Caviar invites you to taste this unique experience for yourself. Don’t wait any longer: choose authentic sturgeon caviar from Carbon Caviar and give yourself the pure, exclusive flavor experience you deserve.

Order today from our assortment and discover why connoisseurs worldwide choose Carbon Caviar!

FAQ About Caviar

What is caviar?

It is the salted roe of the sturgeon, a luxury delicacy known for its buttery, nutty, and briny flavor.

Is caviar raw?

Yes. Caviar is essentially raw sturgeon eggs that are only lightly salted (malossol) to be preserved. There is no heating; you therefore eat caviar raw. Thanks to curing, it remains safe and tasty. Note: because of the raw nature of the product, expectant mothers are often advised to consume only pasteurized fish products. For most people, eating raw caviar is safe, provided you keep it well chilled and consume within shelf life.

How do you store caviar?

Always store caviar chilled between 0–4°C. Place the tin in the refrigerator (preferably in the coldest spot or in a fish drawer) and keep it closed until just before serving. Caviar must not freeze; so do not store it in the freezer. After opening, make sure to empty the tin within 1–2 days, because the delicate texture and flavor deteriorate quickly. Ensure minimal temperature fluctuations: too warm an environment can spoil the product.

How do you serve caviar?

Caviar shows its best in a simple, cold presentation. Serve the tin chilled on fine crushed ice, without freezing the caviar itself. When scooping, use a non-metal spoon (mother-of-pearl, wood, or plastic) to avoid metallic aftertaste. Place a few pearls on a mother-of-pearl spoon, on a Russian crêpe (blini) or on a piece of cold toast with a dollop of crème fraîche. Traditionally, neutral accompaniments are chosen: soft textures that carry the pearls, such as buckwheat blinis, bread with unsalted butter, optionally finely chopped egg white or sour cream. Avoid strong flavorings: keep caviar pure. This way you optimally experience the subtle salty, buttery, and nutty profile of caviar.

Order Our Caviar Directly!

Caviar is more than fish roe: it is centuries-old tradition, nature, and luxury wrapped in pearl form. What exactly is caviar? It is the combination of unique origin, exceptional flavor, and nutritious composition that makes this delicacy special. Carbon Caviar invites you to taste this unique experience for yourself. Don’t wait any longer: choose authentic sturgeon caviar from Carbon Caviar and give yourself the pure, exclusive flavor experience you deserve.

Order today from our assortment and discover why connoisseurs worldwide choose Carbon Caviar!