In recent years, the rise of the foodie culture has increased the popularity of various specialty food products. The number of restaurant businesses that focus on gourmet and haute cuisine has increased. Furthermore, even grocery retail chains have started focusing more on specialty food and ethnic products. The popularity of luxury food items such as roe and caviar has also increased. But what is caviar exactly? It’s a specific type of fish eggs (also known as roe) that have been cured. Traditional caviar comes from certain species of sturgeon fishes that are found in the Caspian and Black Seas. Nowadays, the term caviar also refers to other products from the seafood industry such as salmon or carp roe. Whether you wish to know what caviar is or want to find out more about the role of caviar in restaurants and among specialty food distributors, this post will answer your questions.
Key takeaway: A lot of people don’t know what is caviar and what are the differences between caviar and roe. Caviar is a salt-cured roe extracted from sturgeon fish species. Traditional caviar comes from fish in the Caspian and Black Seas.
What Is Caviar?
Caviar is made of salt-cured roe of certain fish species in the Sturgeon family. Traditionally, the term caviar was used to describe only roe from wild sturgeon fish in the Black and Caspian seas. Nowadays, roe from sturgeon species in other parts of the world is also marketed as caviar. Furthermore, roe from species like salmon or carp might also be referred to as red caviar.
Many might wonder what is caviar’s flavor profile. The product has a buttery and brine flavor. Its texture is delicate, firm, and smooth. In terms of color, there are multiple varieties. High-end caviar is black. Other varieties that are less expensive can be gray or even dark green.
Types of Caviar
There are multiple different types of caviar on the market. Some of them are traditional caviar that has been extracted from fish in the Black or Caspian Seas. Others are alternative caviars that are extracted from fish such as trout or salmon. Here’s a simple classification of the main types of caviar.
- Classical caviar. Beluga caviar is probably the most popular product in this category. Together with Osetra, sevruga, and Kaluga caviar, they are part of the traditional caviar family. This caviar is extracted primarily in the regions of the Black and Caspian Seas.
- American caviar. There are a few sturgeon species that are found in the US as well. That includes the American shovelnose sturgeon found in the Mississippi River basin. American white sturgeon is found on the US West Coast.
- Non-sturgeon caviar alternatives. All caviar is roe, but not all roe is caviar. Non-sturgeon products are sometimes marketed as caviar, but they fall under the roe category. Salmon caviar is a popular product in this category. Its large orange eggs are often used in Japanese cuisine. Capelin caviar is another popular example. Its small and crunchy eggs are also known as masago and are a popular ingredient for sushi seafood dishes.
There are many ways to differentiate different types of caviar. Color is one of them. Generally speaking, the highest quality caviars come in black or dark gray color. These caviars are high-demand products that often come at a very high price as well. Less expensive products can either be brown, olive green, or light gray. Other roe types can be red, orange, yellow, and even green.
Caviar VS Roe
Companies that sell bulk fish are well aware of the difference between caviar and roe. However, a lot of products that are not actually caviar are marketed as such. The main difference between the two terms is that caviar is roe extracted exclusively from sturgeon species. Furthermore, in order for sturgeon roe to be called caviar, it has to be salt-cured. Other types of roe are sometimes called caviar substitutes or red caviar. The scarcity makes caviar a delicacy that has a very high price. Seafood restaurants might use various cheaper roe products in order to make their seasonal seafood dishes look more appealing and better tasting without the disadvantage of making them very expensive.
Size of the Caviar Market
What is caviar’s market size though? The caviar niche market is a fairly small part of the overall seafood distribution sector. Its size is around 330 million USD. The key factors that drive retail and wholesale sales of caviar are the increased desire of consumers to try new flavors and experience different aspects of the culinary art. Even though there are multiple health benefits of seafood and caviar, the reason why the caviar market can’t grow quickly is because of the scarcity of the product. Hotels, restaurants, cruise ships, and airlines are the main buyers of caviar. They partner with importers and wholesale seafood distributors that offer caviar, roe, and other seafood goods at wholesale prices. Although the popularity of caviar in the US has risen, it’s mainly bought in Asia where it’s part of the traditional cuisine.
Frequently Asked Questions about What Is Caviar
If you wish to know more about the different seafood businesses or how a company can increase its B2B sales, there are multiple useful resources on our website. Below are the answers to common questions regarding caviar.
Is Caviar Healthy?
Yes. Caviar is healthy and rich in important nutrients. What is caviar’s main health benefit? The high content of omega-3 fatty acids is the main reason why caviar is a healthy product. It’s also rich in proteins and vitamins. According to research, the consumption of caviar can improve heart health and promote brain and mental health. It also supports the immune system and reduces skin aging (just like beef tallow for skin). As with other healthy foods, eating caviar should be part of a well-balanced diet and a healthy lifestyle.
Why Is Caviar so Expensive?
The limited supply is the main reason why caviar is so expensive. Traditional caviar is extracted from wild sturgeon in the Caspian Sea and Black Sea. Due to its popularity as a delicacy, caviar has become popular worldwide. The growing demand cannot be met by the limited supply. This has led to the increased price of caviar. Additional factors contributing to its high price are transportation and processing costs. Nowadays, roe from other fish is also called caviar. That includes salmon, carp, and paddlefish roe. However, it is not traditional caviar that has a high price and is considered a luxurious food product.
How To Eat Caviar?
Caviar is usually eaten as a spread or garnish. It’s served chilled and with proper tableware – a caviar spoon or caviar knife. The strong flavor of caviar is the reason why it’s usually served in small quantities (1-2 ounces per guest). From creamy pasta dishes to crunchy appetizers, caviar can be the most important ingredient in a variety of dishes. What is caviar’s main attribute? It’s high price. As a luxurious product, it’s usually placed on top of appetizers or other meals. A lot of people prefer to eat caviar on its own in order to taste all its distinct flavors and characteristics before using it as a spread or garnish.
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