✅ Choose the Right Environment

• Taste caviar in a neutral, scent-free setting. Avoid perfumes, coffee, or strong food aromas that can overpower the delicate nuances of the roe.
• Ensure the tasting space is cool. Caviar should be served cold, ideally placed on crushed ice to maintain its ideal serving temperature of 0–4°C (32–39°F).

✅ Use Proper Utensils

• Never use metal spoons (especially silver), which can oxidize the roe and alter its flavor.
• Opt for mother-of-pearl, bone, glass, gold, or plastic spoons to preserve taste integrity.

✅ Step-by-Step Tasting Technique

1. Visual Inspection
   Look at the eggs—observe their size, uniformity, sheen, and color. High-quality caviar should be glossy, with intact, firm eggs.
2. Smell Gently
   Bring the tin or spoon close to your nose. Fresh caviar smells like a clean ocean breeze—briny but not fishy or sour.
3. Take a Full-Sized Taste
   Place about half a teaspoon (5g) on your tongue—not just a few eggs. Caviar needs room to release its flavor and texture.
4. No Chewing
   Let the eggs warm slightly on your tongue. Allow them to gently pop, releasing the natural oils and flavors.
5. Savor the Finish
   Note the texture (firm vs. creamy), salt level, richness, and aftertaste. True caviar has a lingering, elegant finish—not a sharp or bitter one.

Caviar is a world of nuanced tastes. As you sample different types, pay attention to how they vary in flavor, texture, and aroma.

Beluga

Flavor Profile: Delicate, buttery, rich

Texture: Very soft, large eggs

Color: Light to dark grey

Osetra

Flavor Profile: Nutty, creamy, elegant

Texture: Firm, medium-sized eggs

Color: Golden to brown

Sevruga

Flavor Profile: Briny, bold, slightly metallic

Texture: Small, firm eggs

Color: Silvery-grey to dark

Siberian

Flavor Profile: Clean, mildly salty, balanced

Texture: Medium, smooth eggs

Color: Jet black or dark grey

Kaluga

Flavor Profile: Rich, earthy, slightly sweet

Texture: Large, creamy eggs

Color: Bronze to dark brown

Explore caviar's flavors!
Discover unique taste profiles—from delicate and buttery to bold and briny—to find the perfect match for your palate.

1. Don’t overwhelm your palate: Avoid strong beverages or spicy food beforehand. Cleanse your palate with chilled vodka or unsalted crackers between tastings.
2. Be present: Caviar rewards mindful tasting. Note how different types evolve from initial flavor to aftertaste.
3. Take notes: Jot down your impressions of flavor, saltiness, texture, and finish. This helps you compare and choose confidently when buying.

After sampling, you’ll better understand what suits your preferences:

• If you enjoy creaminess and subtlety, opt for Beluga or Kaluga.
• Prefer something brinier or punchier? Sevruga or Salmon roe might be ideal.
• For a versatile, well-rounded profile, Osetra or Siberian are excellent choices.

Always ask to sample from the same tin you plan to purchase, as batches can vary. A good retailer will accommodate this and guide your decision based on your tasting feedback.