EN:Caviar

Caviar

Caviar is salted sturgeon roe regarded as a delicacy with a delicate flavor. Some of the best-known varieties come from the Caspian Sea.

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🍴 fish📅 year-round🌍 Some of the most highly prized types of caviar come from the Caspian Sea.

⚠️ fish

🍳 Culinary uses

Caviar is traditionally served over ice with a mother-of-pearl spoon and on blini with sour cream.

🔍 How to choose

Good-quality caviar should have glossy eggs and a delicate, pleasant aroma.

📦 Storage

Keep caviar refrigerated and consume it within a few days after opening.

🔄 Substitutes

Alternatives include salmon or trout roe.

💚 Health benefits

Caviar contains omega-3 fatty acids and vitamins.

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Caviar is salted sturgeon roe and is regarded as one of the great delicacies of world cuisine. Some of the most highly prized varieties come from the Caspian Sea: beluga (the largest, gray eggs), osetra (medium-sized eggs with a nutty flavor), and sevruga (the smallest eggs, with an intense flavor).

Traditionally, good-quality caviar is served simply—over ice, with a mother-of-pearl spoon to avoid affecting its flavor, and on blini with a small amount of sour cream. Some serving traditions omit lemon and onion because they can mask its delicate flavor.

Prices range from thousands to hundreds of thousands of Czech korunas per kilogram. More affordable alternatives include salmon, trout, or herring roe.

Calories	250 kcal
Protein	25 g
Fat	15 g
Carbohydrates	0 g
Fiber	0 g