Discover the truth behind common misconceptions and FAQs about caviar
Caviar’s mystique is part of its charm—but it’s also the source of many misunderstandings. Whether you're a hospitality professional or a curious enthusiast, knowing the facts helps you better appreciate, serve, and educate others about this luxurious delicacy. Below are the most common myths, frequently asked questions, and the truths behind them.
MYTH 1: All Caviar Comes from Beluga
✅ FACT: Beluga is just one species of sturgeon that produces caviar—and one of the rarest and most expensive. Other esteemed varieties include Osetra, Sevruga, Kaluga, and Siberian sturgeon, each with distinct flavor profiles and textures.
MYTH 2: You Can Freeze Caviar to Extend Shelf Life
✅ FACT: Freezing premium caviar (especially sturgeon roe) destroys its texture, causing eggs to burst and become mushy. Caviar should be stored at 0–4°C (32–39°F) and consumed within 24–48 hours once opened.
MYTH 3: Silver Spoons are the Most Elegant Choice for Caviar
✅ FACT: While visually appealing, metallic spoons (especially silver) can react with the delicate roe oils and alter the flavor. The best utensils for caviar are mother-of-pearl, glass, gold, horn, or food-grade plastic.
MYTH 4: The More Expensive the Caviar, the Better It Tastes
✅ FACT: Price often reflects rarity, not taste preference. Some guests may find a more affordable, bolder caviar (like Sevruga or Siberian) more enjoyable than subtle, high-end options like Beluga. Flavor is personal, not dictated by price.
MYTH 5: Caviar Is Incredibly Salty
✅ FACT: Quality caviar is processed using the malossol method, meaning “low salt.” It should taste briny and fresh, but never overly salty. Excess salt is usually a sign of lower-quality or mass-produced roe.
MYTH 6: True Caviar Only Comes from Russia or Iran
✅ FACT: While Russia and Iran have historical prestige, modern aquaculture in countries like France, Italy, the USA, and China now produces sustainable, world-class caviar. What matters most is the species, farming method, and freshness.
MYTH 7: Salmon, Trout, and Lumpfish Eggs Are All “Caviar”
✅ FACT: Legally and traditionally, true caviar comes only from sturgeon. Roe from other fish (like salmon or trout) is labeled as “salmon roe” or “lumpfish roe”, not caviar. These can still be delicious but are not technically caviar.
MYTH 8: Caviar Is Only for Fine Dining or the Wealthy
✅ FACT: While caviar has luxury status, quality options exist for a range of budgets. Served simply on a potato chip or toast point, it can be a refined yet approachable experience for anyone interested in tasting.
MYTH 9: Good Caviar Should Smell “Fishy”
✅ FACT: Fresh caviar should smell like the sea or clean ocean air, never fishy or sour. Strong odors indicate spoilage or poor handling.
MYTH 10: All Caviar Tastes the Same
✅ FACT: Each species offers unique characteristics:
Beluga: buttery, delicate
Osetra: nutty, creamy
Sevruga: briny, intense
Kaluga: rich, earthy
Salmon roe: bold, salty
Proper tasting helps guests discover their preferences based on flavor, texture, and aroma.
Frequently Asked Questions (FAQs)
Q: How long does caviar last once opened?
A: Ideally, consume within 24–48 hours. Always store tightly sealed and refrigerated.
Q: Can I taste caviar before buying?
A: At reputable retailers or tastings, yes. In fact, tasting is encouraged—flavor can vary even within the same species.
Q: What’s the best way to serve caviar?
A: Chilled, with non-metallic utensils, and simple accompaniments like blinis, crème fraîche, and toast points. Let the caviar shine.
Q: What’s the ideal portion per guest?
A: For tastings: ~5g per person. For indulgent service: 15–30g per person.
Final Thought
Understanding the truth about caviar not only improves service—it enhances the guest’s entire experience. By debunking myths and guiding with clarity, hospitality professionals turn a luxurious dish into a moment of discovery, confidence, and culinary appreciation.
