What Does Caviar Taste Like?

Caviar has a distinct, salty and slightly fishy flavour, often described as buttery, briny, and rich. Good quality caviar also has a clean, oceanic taste, with a delicate pop as the eggs burst in your mouth. It's not overly fishy like anchovies — instead, it's more subtle, savoury, and smooth, with a silky texture that melts on the tongue.

The taste can vary depending on the type of sturgeon it comes from. For example, Beluga caviar is known for being soft and creamy, while Sevruga is more intense and punchy. Overall, caviar is meant to be savoury, refined, and balanced, not overpowering.

What Is Caviar?

Caviar is salt-cured fish roe (eggs), traditionally harvested from sturgeon species found in the Caspian and Black Seas. True caviar must come from sturgeon — other fish roe like salmon or trout may be marketed as caviar but are technically considered fish roe, not authentic caviar.

The process of making caviar involves carefully removing the roe sacs, rinsing and salting the eggs, and then ageing them for flavour development. It’s a labour-intensive process that’s part of why it's so expensive.

When Is Caviar Eaten?

Caviar is often served as an appetiser or garnish at high-end events, formal dinners, or celebrations. It's usually enjoyed in small amounts — just a spoonful or two — often served chilled on blinis (small pancakes), toast points, or with crème fraîche.

It’s also eaten on its own from a non-metal spoon (usually mother-of-pearl) to avoid altering the flavour. For purists, the best way to enjoy caviar is neat, letting the taste and texture stand on their own.

Caviar can also be paired with champagne, vodka, or dry white wine to complement its salty, clean profile.

Where Is Caviar Popular?

Caviar has long been considered a luxury delicacy across Europe, Russia, the Middle East, and more recently, in North America and Asia. Its roots are especially strong in Russia and Iran, where wild sturgeon once thrived in the Caspian Sea.

Today, due to overfishing and environmental concerns, most legal caviar comes from sustainable farms in countries like France, China, Italy, and the USA. Farmed caviar has improved dramatically in quality and is now widely accepted by chefs and gourmets.

Other Things to Know

• Storage: Caviar is perishable and must be kept cold. Once opened, it should be consumed within a few days.

• Serving Size: Less is more. A typical serving is about 1 to 2 teaspoons per person.

• Price: It's expensive — prices can range from £50 to several hundred pounds per tin, depending on the type and grade.

• Sustainability: Wild caviar is now rare and heavily regulated. Always look for responsibly farmed sources.

Final Thought

Caviar is an acquired taste for some — rich, salty, and luxurious. Its delicate texture and oceanic flavour make it unique among gourmet foods. Whether you're tasting it for the first time or a seasoned fan, good caviar offers a flavour experience that's refined, subtle, and worth savouring slowly.