What Is Caviar?

What caviar really is

Real caviar is made from the unfertilized eggs (roe) of sturgeon. The ingredients of true sturgeon caviar are simple: sturgeon roe + salt.

Here is a detail that vendors learn fast: when we open a fresh tin, the first thing we check is the smell. Good caviar should smell clean, like a soft sea breeze, not strong and fishy. If the smell hits you hard, the caviar has likely oxidized or was not handled cold enough.

Which fish give real caviar

All real caviar comes from sturgeon. The most famous classic types are:

• Beluga sturgeon (Huso huso)
• Ossetra sturgeon (Acipenser gueldenstaedtii)
• Sevruga sturgeon (Acipenser stellatus)

Sturgeon grow slowly and take many years to mature. That is why real caviar is rare and expensive compared to normal seafood.

Main types of sturgeon caviar

• Beluga caviar – large eggs, soft and buttery, often grey to light silver. Many first-time buyers love Beluga because it is usually the mildest and most creamy. Read more in our guide to Imperial Beluga caviar.
• Ossetra caviar – medium eggs, firmer texture, often a nutty and rich taste.
• Sevruga caviar – smaller eggs, usually darker, stronger and more “ocean” forward.

Quick choice guide for first-time buyers

• Beluga: mild and buttery, best for soft texture lovers.
• Ossetra: balanced with a nutty finish.
• Sevruga: stronger taste, smaller eggs, more intense.

How to spot fake caviar in 5 seconds

If you see a jar labeled “caviar” for a low price, do this fast test: check the ingredients list. Real sturgeon caviar is basically two ingredients: sturgeon roe and salt.

• Warning sign 1: it says lumpfish, capelin, salmon, or trout. Those are fish roe, not classic sturgeon caviar.
• Warning sign 2: it lists colorants, dyes, or many additives. Real sturgeon caviar is not “painted” to look black or shiny.
• Warning sign 3: it mentions gelatin pearls or “imitation caviar.” Those often feel rubbery and do not taste like real roe.

Real texture vs fake texture

• Real caviar: a gentle resistance and a clean pop against the roof of the mouth. It should separate into grains, not become paste.
• Fake or cheap roe: either turns to mush quickly or bounces like rubber. Often it tastes aggressively salty because salt is used to hide weak flavour.

Farmed vs wild caviar today

In the past, most caviar came from wild sturgeon. Today, almost all legal premium caviar comes from controlled farms. Good farms focus on clean water, stable feeding, and careful handling so the eggs stay firm and taste clean.

Serving caviar the right way

Caviar is about temperature and texture. Keep it cold and serve it gently.

• Keep the tin in the coldest part of your fridge until serving.
• Place the tin on a bowl of ice if the room is warm.
• Use a non-metal spoon like mother-of-pearl, plastic, glass, or ceramic.
• Do not stir aggressively. Protect the grains.

Simple serving tip that makes a big difference

Warm your blinis slightly, then add cold caviar on top. Warm base plus cold roe releases aroma faster than cold-on-cold. This is one of the easiest ways to make the taste feel richer without adding anything.

For more details, you can read how caviar is made or check caviar price in Oman.

Oman heat and why cold chain matters

In Oman, the biggest risk is not “is it popular,” it is temperature. Caviar is delicate. If it sits warm, the fat softens and the texture collapses fast.

• Do not leave the tin on the counter while you prepare dinner.
• When delivery arrives, put it in the fridge immediately.
• Serve on ice if your room is warm.

If you want a premium option with chilled delivery, you can order: Imperial Beluga caviar .