Fish Eggs & Caviar

Fish eggs (roe) have been on the human menu for thousands of years, prepared and eaten in various ways. According to the United Nations, other international groups, and the U.S. Customs Service, the term "Caviar" can only be used for the roe of Sturgeons and Paddlefish. Despite this, in common usage, the eggs of other fish eggs that have been salted and aged as sturgeon caviar is, are often also called "caviar", clarified with the name of the fish the eggs came from.

Because the difficulty of obtaining the eggs, the careful handling required, and aging under tightly controlled conditions, any fish eggs prepared in the caviar manner will be expensive, but demand for sturgeon caviar by the ultra wealthy has taken the price to astronomical heights. It's sort of like Sharkfin Soup for the Chinese - a way to show off your absurd wealth at parties.

More on Fish Products

Sturgeon Caviar

Originally, caviar was food for the poor. British soldiers in the Crimean War complained there was nothing to eat but biscuits and "salty fish jam", but caviar had already begun its ascent to glory during the reign of Catherine the Great of Russia

Europe originally imported its caviar from the North American Colonies, but severe over fishing ended that trade, and Europe turned to Russia and Iran. The Atlantic Sturgeon is IUCN rated NT (Near Threatened) and is extinct in parts of its range.

The largest caviar wholesaler, the French company of Petrossian, has declared the age of wild harvested caviar essentially over - victim of overfishing, pollution and habitat loss. From here on out it will be from farmed fish. California sturgeon farms produce between around 80% of all caviar harvested in North America, and it is increasingly shipped worldwide. Petrossian has declared California caviar to be be approaching the quality of the best Russian products.   Photo of Beluga Caviar by Thor distributed under license Creative Commons Attribution 2.0 Generic.

Here are the traditional top Russian wild harvested caviars. Today, wild is pretty much unavailable in the United States, but farmed versions are becoming plentiful, at a price.

• Beluga:   from Caspian Huso huso - the most presigious caviar (see photo). It was selling for between 2016 US $195 and $300 per ounce, but has been illegal to import into the United States since 2005. The eggs are the largest of all sturgeon eggs, and vary from nearly black to light gray, the lighter coming from older fish and being the most desirable. It is served with non-metallic mother of pearl caviar spoons to preserve flavor, and is Usually served plain on toast or blinis, accompanied by Champaign. CITES (Convention on International Trade in Endangered Species) has banned all trade in Caspian Beluga, except some from Iran, because Iran is judged to have the only effective fishing regulations. Various Beluga hybrids are now farmed in several countries, and can be imported into the US. Beluga/Siberian caviar sells in the range of 2019 US #170 to $250.
• Osetra:   from Acipenser gueldenstaedtii - the second most expensive grade. It is firmer than Beluga, and varies from dark brown to golden, with the lighter versions considered best. It is treated much as Beluga caviar is. This caviar originally came from the Caspian Sea, but the leading producer now is fish farms in Israel. Farmed Osetra sells in North America in the range of 2019 US $64 to 160 / ounce.
• Sevruga:   from Acipenser stellatus - the third most expensive caviar and accounting for about half of traditional caviar production because this fish matures faster than others. The caviar is pearlescent gray and smaller than most sturgeon caviar. It is farmed in Bulgaria, and possibly elsewhere, and sells for between 2016 US $75 and $150 / ounce, depending on grade and source.

Other Sturgeon Caviars are gaining market share due to scarcity and high price of the three listed above.

• California:   From Pacific White Sturgeon (Acipenser transmontanus), this caviar has won praise from the experts as difficult to tell from Russian Osetra. It sells for between 2019 US $55 and $175 / ounce depending on grade. California fish farms produce more than 80% of North American caviar.

Other "Caviars"

Bowfin

This is a popular low cost "caviar" with a unique flavor. Unlike sturgeon caviar, it turns red if heated. Bowfin caviar sells on-line for around 2016 US $7.75 per ounce, plus overnight shipping.

Capelin

This circumpolar arctic smelt produces roe used in various ways. In Japan the whole fish, laden with eggs, is lightly battered and fried. The roe is also used fresh as sushi bars in Japan and California, as masago. The Asian fish markets here in Los Angeles sell whole egg filled Capelin when it is in season

In sushi bars, the capelin eggs (masago) are usually dyed bright red-orange.They are served on a dollop of sushi rice with a wrap of nori seaweed around it to hold the eggs in place. For other markets they are dyed black to resemble sturgeon caviar. The individual eggs are about 0.050 inch diameter (1.3 mm) The black specimen (pasteurized) was purchased on-line at 2016 US $4.40 per ounce. For more on this fish see Capelin.

Flying Fish

This fish roe is very popular in Japan for use as sushi topping and garnishes for various small dishes. It is dyed orange, red, black, yellow and green. Sometimes it is substituted with Masago (capelin roe) but experienced sushi enthusiasts will notice the smaller size. Flying Fish roe is about 0.08 inches (2.0 mm).

The photo specimen was purchased at a large Asian market in Los Angeles (Alhambra), 3.6 ounces for 2019 US $7.99 ($2.22 / ounce). While a product of Iceland, it was clearly made for the Japanese market, including Japanese ingredients, and labeled "Tobiko". Ing: Flying fish roe, salt, mirin, sugar, xanthan gum, citric acid, bonito extract, soy sauce, rice vinegar, sodium sorbate, natural yellow #6.

Lumpfish

This is a popular low cost "caviar" from a very strange arctic and subarctic fish. The individual eggs are about 0.085 inch diameter (2.2 mm), firm, and stay very separate. They have a faint bitter aftertaste, but not enough to be at all disturbing. The specimens (pasteurized) were purchased on-line at 2016 US $2.29 per ounce processed and packed in Iceland where lumpfish are common.

Paddlefish

This fish is related to the sturgeon, and produces Caviar that is quite similar, and is allowed by U.S. regulations to be labeled as Caviar. It is a bit smaller than Sturgeon caviar, smoother in texture, and the eggs have a bit less "pop". Color varies from steel gray to brownish gray. Given the high price of sturgeon caviar, there is considerable interest in farming this fish, both for meat and eggs, but also "ranching" them (stocking reservoirs where they feed themselves). Paddlefish caviar sells on-line for around 2016 US $24 per ounce, plus overnight shipping. For more on this fish, see Paddlefish.

Salmon

Compared to other "caviars", these eggs are very large, and are milder and less salty. Flavor is good, the price is low (relatively), and these eggs are quite popular. The individual eggs are about 0.25 inch diameter (6.4 mm). The specimens were purchased bulk from the deli of a multi-ethinic market in Los Angeles for 2016 US $2.19 per ounce.

Whitefish

This is a relatively mild "caviar", similar in taste to Salmon "caviar", which stands to reason since they are related fish, though the Whitefish is smaller and produces much smaller eggs.The individual eggs are about 0.085 inch diameter (2.2 mm). The specimens (pasteurized) were purchased on-line at 2016 US $5.10 per ounce - processed and packed in Iceland.