The word “caviar” is often used to describe all forms of fish roe, eaten as a delicacy. In the United States, this generalization is incorrect. In the same way that champagne is only technically made from Champagne grapes (everything else is simply sparkling wine), caviar is technically only the roe from various types of sturgeon. The roe from other fish should be classified as caviar with the name of the particular fish preceding (eg: salmon caviar or trout caviar).

How to Classify Your Caviar

Sturgeon are found only in the northern hemisphere and caviar is typically classified as Russian, Iranian or American, depending upon where the eggs have been harvested. Each type of sturgeon produces distinctly flavored “berries,” as the individual eggs are called. The different sturgeon types, from the Oestra to the Sevruga, vary in size, population and the amount of time it takes for them to mature and produce eggs.

Beyond sturgeon, there are also a variety of fish whose eggs are regularly enjoyed. Some varieties, such as Paddlefish, are cousin to the sturgeon and produce eggs that are similar in size and color, from grey to greenish-brown. Other fish, such as Salmon, American Whitefish and Bowfin, have eggs of very distinct colors--red, yellow and black, respectively.

The different varieties of caviar are priced according to their availability. This pricing system does not directly relate to taste. For instance, Beluga caviar is the most expensive on the market. Many people prefer the taste of Sevruga, however, which can be purchased at a more affordable price.