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