What is caviar made of? Real caviar is made of salt-cured roe (eggs) from sturgeon — an ancient family of fish called Acipenseridae. The recipe stays simple: sturgeon eggs plus a small amount of salt, and nothing else. The finest grades use the Malossol method, which means “little salt,” so the natural flavour leads. About 27 sturgeon species exist, and a few give the top grades, like Beluga from the Huso huso sturgeon and Osetra from the Russian sturgeon (Acipenser gueldenstaedtii). Eggs from salmon, trout, or flying fish are still “roe,” but not true caviar. Colour ranges from grey to black to amber, based on the species. Explore the full caviar collection and certified sturgeon caviar online. So the short answer stays clear: caviar is salted sturgeon roe.
What Is Caviar Made Of, Exactly?
Real caviar keeps a short ingredient list. Two things make the whole product, and quality comes from the source rather than additives. This is why sourcing matters more than any recipe step, and why the farm behind a tin shapes its taste.
- ● Sturgeon roe: The eggs of sturgeon form the entire base of true caviar.
- ● A little salt: Salt cures the roe, adds flavour, and helps it keep longer.
- ● Malossol method: “Little salt” grades use the least salt for the purest taste, usually under 5% salt by weight.
- ● No fillers: Fine caviar skips dyes and heavy additives; trusted sellers source from certified farms only.
- ● Freshness rule: Top grades reach the tin within hours of harvest to hold texture and taste.
Which Fish Does Caviar Come From?
Only sturgeon give true caviar. This family swam the earth long before people did, and each species brings its own colour and taste. The species on the tin tells you what to expect in the spoon, from mild to bold.
- ● Beluga (Huso huso): Largest and longest-living sturgeon; big, soft, pale pearls.
- ● Osetra (Acipenser gueldenstaedtii): Medium grain; nutty flavour; amber to brown colour.
- ● Sevruga (Acipenser stellatus): Small grain; bold, intense flavour.
- ● Siberian (Acipenser baerii): Clean and gentle; a strong starter grade.
- ● Kaluga (Huso dauricus): Often called the “river Beluga”; large, buttery pearls.
- ● Living fossils: Sturgeon have lived over 200 million years, which makes their roe rare.
How Is Caviar Made From Roe?
Turning roe into caviar takes skill and speed. Each step protects flavour and freshness, and careful handling keeps every pearl whole. Rushing or warming the roe at any stage ruins the batch, so timing drives the whole process.
- ● Harvest: Roe comes from farmed sturgeon, then goes straight to a cold room.
- ● Rinse and sort: Workers clean the eggs and grade them by size, colour, and firmness.
- ● Salt cure: A small amount of salt cures the roe within minutes of cleaning.
- ● Tin and chill: The caviar goes into tins and stays chilled from farm to fridge.
- ● Test and seal: Graders taste and check each lot before it ships to buyers.
What Is the Difference Between Caviar and Fish Roe?
All caviar is roe, but not all roe is caviar. The name depends on the fish it comes from, and knowing the difference protects your money. Many “caviar” labels in shops are really cheaper roe from other fish.
- ● True caviar: Comes only from sturgeon, cured with little salt.
- ● Salmon roe: Large orange pearls from salmon, sold as “red caviar.” Shop salmon caviar.
- ● Tobiko: Tiny, crunchy tobiko from flying fish; see our tobiko explained guide.
- ● Masago: Small capelin roe, a budget stand-in for tobiko.
- ● Lumpfish roe: Firm, dyed pearls sold at low cost.
Why Is Sturgeon Caviar So Valuable?
Rarity and rules drive the price. Wild stocks fell sharply, so farms now lead supply, and value reflects real scarcity. A single tin carries years of slow growth behind it, plus strict legal checks.
| Grade |
Sturgeon |
Grain size |
Price tier |
| Beluga |
Huso huso |
Large |
Highest |
| Osetra |
A. gueldenstaedtii |
Medium |
High |
| Sevruga |
A. stellatus |
Small |
Mid-high |
| Siberian |
A. baerii |
Small–medium |
Entry |
- ● Market price: Wild Beluga has sold for as much as US $2,000 per kilogram.
- ● Protected trade: All sturgeon species fall under CITES since 1 April 1998, so legal caviar carries a certification label.
- ● Slow growth: Sturgeon take years to mature, which limits supply.
- ● Skilled work: Grading and curing need trained hands at every step.
How Do You Know Caviar Is Authentic?
Two signs prove real caviar: certification and cold chain. Both protect flavour and legality, so buy from a specialist rather than a supermarket shelf. The label and the storage temperature tell you most of what you need to trust a tin.
- ● CITES label: Shows species, source, and harvest year on every legal tin.
- ● Cold chain: Caviar stays between 0°C and 4°C from farm to table.
- ● Specialist supplier: A caviar house handles roe with the right care and speed.
- ● Our proof: Caviar Heritage has supplied premium roe since 2001, sources CITES-certified sturgeon caviar only, and ships in chiller vans trusted by 500+ restaurants, hotels, and caterers including Emirates Catering.
- ● Learn more: Our guide on what caviar is covers the basics.
How Should You Store Caviar at Home?
Good caviar deserves careful storage. A few simple habits protect the flavour you paid for, and the wrong step can spoil a costly tin fast. Treat it like the fresh, delicate food it is, not a pantry item.
- ● Keep it cold: Store unopened tins at 0°C to 4°C in the coldest part of the fridge.
- ● Eat it fresh: Once opened, enjoy within 24 to 48 hours.
- ● Never freeze: Ice crystals break the eggs and ruin the texture.
- ● Serve smart: Use a non-metal serving spoon and rest the tin on crushed ice.
- ● Pair lightly: Try plain toast, blinis, or a slice of smoked salmon.
How Do You Serve and Enjoy Caviar?
Serving caviar well takes only a few rules. Small choices bring out the flavour, and simple partners keep the pearls in focus. Taste it plain first, then build a light plate around it.
- ● Taste first: Try a spoon on its own before adding anything else.
- ● Portion right: Plan 10 to 15 grams per guest for a tasting.
- ● Keep it simple: Skip strong sauces that hide the briny taste.
- ● Add a drink: Chilled Champagne or crisp water cleans the palate.
- ● Go further: Build a spread with premium seafood for guests.
Where Can You Buy Authentic Caviar in the UAE?
Buy real sturgeon caviar online in Dubai from Caviar Heritage. Fresh pearls, delivered fast across the Emirates, with cold-chain care on every order.
- ● Full range: Beluga, Osetra, Sevruga, plus truffle and saffron.
- ● Same-day delivery: Chiller-van delivery across Dubai; UAE-wide dispatch to Abu Dhabi and Sharjah.
- ● Easy payment: Cash on delivery, with code CHFIRST5 for 5% off or WELCOME10 for 10% off.
Ready to taste real caviar? Shop the caviar collection now, or call +971 55 226 5230 or message us on WhatsApp for expert help choosing your grade — authentic caviar, delivered fresh to your door.
Frequently Asked Questions
What is caviar made of?
Real caviar is made of salt-cured sturgeon roe. Fine grades use only sturgeon eggs and a little salt, with no fillers.
Is caviar just fish eggs?
Caviar is fish eggs, but only salted sturgeon roe counts as true caviar. Other fish give roe, not caviar.
What is caviar made of that makes it costly?
Slow-growing sturgeon, strict trade rules, and skilled curing drive the price. Wild Beluga has reached US $2,000 per kilogram.
Is all caviar black?
No. Colour ranges from grey to black to amber, based on the sturgeon species and grade.
Is caviar safe to eat raw?
Yes. Caviar is cured, not cooked, and stays safe when kept cold and eaten fresh within a day or two of opening.
Ready to taste real caviar? Shop the caviar collection now, or call +971 55 226 5230 or message us on WhatsApp for expert help choosing your grade – authentic caviar, delivered fresh to your door.
