Caviar and fish roe have fascinated food lovers for centuries. From refined champagne receptions to creative dishes at home, these delicate pearls bring a burst of ocean flavour and elegance to any occasion.
The Difference Between Caviar and Roe
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Caviar: Roe from sturgeon fish, such as beluga, oscietra, or sevruga.
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Roe: Can come from many fish species, including salmon, trout, cod, and lumpfish.
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All caviar is roe, but not all roe is caviar.
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Caviar is generally considered more exclusive due to limited availability and long maturation.
Did You Know?
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True caviar can only come from sturgeon species.
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Traditionally served with mother-of-pearl or bone spoons to avoid altering the taste.
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Roe is naturally rich in protein, omega-3 fatty acids, and vitamin B12.
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In the past, caviar was considered a humble fisherman’s food – today it’s a global symbol of luxury.
Popular Types and Flavour Profiles
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Beluga Caviar – large, soft pearls with a mild, buttery flavour.
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Oscietra Caviar – nutty and complex, medium-sized pearls.
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Sevruga Caviar – smaller pearls, more intense taste.
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Salmon Roe – large, bright orange pearls with a bold flavour.
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Trout Roe – similar to salmon roe but milder and slightly sweet.
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Lumpfish Roe – small, crunchy pearls, often dyed red or black.
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Cod Roe – often smoked or salted, popular as a spread or topping.
Serving Tips
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Always serve chilled, preferably over ice.
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Classic: on blinis with crème fraîche, finely chopped onion, and chives.
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Modern: on potato crisps, flatbread, or as a garnish for tartare.
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As a topping for deviled eggs, sushi, or avocado toast.
Drinks That Pair Well with Roe
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Champagne – the timeless pairing, crisp and refreshing.
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Dry sparkling wine – such as Crémant, Cava, or Prosecco.
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Chilled vodka – clean and crisp, especially with sturgeon caviar.
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Dry white wine – Chablis, Sauvignon Blanc, or Muscadet.
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Light beer – such as pilsner, particularly with Nordic-style roe.
