To Find the Best Caviars You Can Buy Online, We Tasted 19 Tins (and Researched for Days)

Caviar is the salt-cured, unfertilized eggs of a sturgeon fish. Most of us are lucky to get only a few rare bites of it in our lives, maybe as a glistening garnish on top of hors d'oeuvres or while ringing in the New Year at a fancy friend’s house. But if you find yourself craving another taste or wanting to be that fancy friend, you don’t have to wait for caviar to find you. We’re here to teach you how to buy, store, serve, and eat it yourself—and feel like an expert while doing so. 

So if you’re ready to take the sturgeon by the fins, so to speak, I can help. Caviar isn’t cheap (shocker, I know), and buying it online can seem like a high-stakes gamble if you don’t know what to look for. Former Serious Eats culinary director Kenji first published his guide to buying caviar in 2013. I, along with senior editor Grace Kelly, have expanded on his insights with some helpful background and tips of our own. Of course, we’ve gathered our tested-and-approved recommendations to help you find where to buy your caviar, whether you’re a roe beginner or a seasoned caviar connoisseur.

The Tests

• Packaging Test: Grace and I ordered several caviars from each purveyor and evaluated how our tins looked when we received them. We observed if they were well-protected in their packages and if they were insulated enough to arrive cold.
• Taste Test: We tasted each caviar on its own and with creamy and carby pairings (think crème fraîche, butter, potato chips, bread, and blinis). We also read any informational material that came with the caviar or was on the online product page and noted its usefulness.
• Value Test: While budget-friendliness isn’t the most relevant consideration for caviar, it’s still important that the price befits the experience. Grace and I considered the quality, flavor, and sourcing practices to assess each caviar’s merits versus its cost.

What We Learned

What Is Caviar?

It’s a common misconception that any kind of roe (i.e., fish eggs) can be called caviar. In fact, caviar is specifically harvested from a few species of fish within the Acipenseridae family, collectively known as sturgeons. Caviar styles are usually named according to the species they come from (more on that later). The most well-known varieties include osetra, beluga, and white sturgeon. Some sturgeon species, like the beluga, may live for over a century and weigh more than 3,000 pounds (!!!). Sturgeon roe is often referred to as black caviar, though the actual egg color may differ between true black, pearly gray, olive green, and dull gold.

Females can be harvested for their unfertilized eggs anytime after they reach maturity, which can take six to 20 years. After the sturgeon roe is extracted, it's painstakingly hand-combed to remove damaged eggs and any other debris, then mixed with about 4 to 6% salt by weight to season and preserve it. Higher quality caviar is typically mixed with less salt to allow its inherent flavors to shine (making it malossol or “little salt” caviar), while lesser grades rely on more salinity to cover off-flavors and keep it fresh for longer. Some caviars produced outside of the United States also contain small amounts of borax for preservation, though the ingredient is illegal to use in food here (be it imported or domestic). After it's seasoned, the caviar is packed into tins and shipped to distributors who repack the caviar into their own jars, or sell directly to customers, depending on the producer.

What Are the Types of Caviar?

A Quick Guide to Caviar Varieties

• Osetra (aka ossetra): Perhaps the most popular caviar variety today, osetra comes from the Russian sturgeon (Acipenser gueldenstaedtii). It is native to the Black and Caspian seas but is now farmed worldwide. It has distinct, medium-sized eggs with black to golden coloration, which Grace and I agreed had a well-balanced combination of butteriness and minerality.
• Beluga: No, not the whale. Beluga sturgeons (Huso huso) have historically been highly prized for their caviar, which looks like black beads and has a flavor that I found gently creamy, nutty, and slightly sweet. Beluga products were banned in the US in 2005 to reduce the demand on their critically endangered wild populations around the Ponto-Caspian region (between Eastern Europe and Western Asia). It’s only available from one exempted farm in Florida (owned by Marky’s) or beluga hybrids (often bred with Siberian sturgeons). 
• Kaluga: A critically endangered species, the kaluga sturgeon (Huso dauricus) is closely related to belugas. (It’s even nicknamed the river beluga.) The few wild kalugas left live in fresh and salt waters near Japan. Kaluga sturgeon are often crossed with Amur sturgeon (Acipenser schrenckii) for farming purposes. Its caviar has large eggs with a bronze-green hue that I liked for its distinct savory salinity, and Grace described as “cheesy” and “decadent.”
• Sevruga: Sevruga sturgeon (aka stellate sturgeon or Acipenser stellatus) is another critically endangered species from the Ponto-Caspian region with medium-small eggs that have a firm texture and balanced minerality.
• Sterlet: Native to the Baltic or Ponto-Caspian area, Acipenser ruthenus is a relatively small species of sturgeon that only grows up to 35 pounds. Its small, dark eggs are similar to those of the sevruga but a bit brighter with a hint of nuttiness. 
• Siberian sturgeon: This endangered fish (Huso baerii, formerly Acipenser baerii) comes from the Arctic region. Farmed Siberian sturgeons have black, melt-in-your-mouth eggs with a creamy flavor. Grace noted the sample she tried from Island Creek Oysters had a similar salty, savory flavor to the kaluga, but with more minerality, and I found the Imperial-grade one I got from Marky’s delightfully nuanced.
• Hackleback: Hackleback caviar comes from the shovelnose sturgeon (Scaphirhynchus platorynchus), which lives in the Mississippi and Missouri rivers. It’s often harvested from wild fish, though the species is considered vulnerable because of dam construction in their habitats. Its olive-black eggs are small, and Grace found the sample she tried to be intensely briny.
• White sturgeon: This species is native to the North American Pacific Coast and nearby rivers, but it’s farmed worldwide. Its caviar is often compared to osetra because it, too, ranges from dark brown to olive-gold in color and has medium-large beads. The one I tried from The Caviar Co. was approachable, mild, and richly creamy (like salted butter), while my tin from Marky’s had a bold, briny character.
• Paddlefish: Paddlefish roe is often incorrectly labeled as caviar, but the American paddlefish (Polyodon spathula) belongs to a related but separate family from sturgeons. Their eggs have a pearly tone and strong, earthy salinity. 

Other Terms to Know

• Royal: I couldn’t find a standardized definition for this term, but it’s typically used to indicate the second-highest quality of caviar. Royal caviar is usually a step above standard, “everyday” stuff (if one can call any caviar that). It’s worth splurging more on, though the eggs may be slightly softer, smaller, and less uniform than Imperial.
• Imperial: This label is usually used for the highest grade of caviar, which has the largest, firmest, and most richly flavored eggs. Some brands may have higher designations for special-harvest or extra-premium caviars, like “Gold” for the lighter-hued osetra eggs from older (and more valuable) Russian sturgeons, or “Grade 00” for rare beluga caviar.
• Malossol (also written as malosol): Malossol, a term derived from “little salt” in Russian, describes high-quality caviar made with less salt, around 3 to 4% by weight, to allow more flavor nuances to come through.

Where Does Caviar Come From?

Caviar, as we know it today, is thought to have originated in the region around the Black and Caspian seas, namely Russia and present-day Iran. It gained popularity in the 10th century when it was considered a cheaper alternative to sturgeon meat during the fasting periods of the Russian Orthodox Church. (It’s worth noting that sturgeon eggs have been eaten in many preparations and regions, including China, for hundreds or thousands of years, just not in ways associated with the “caviar” name.)

Some of the biggest names in caviar-producing fish species come from the aforementioned Ponto-Caspian Region, including the Russian (osetra), sterlet, and beluga sturgeons. Unfortunately, overfishing, pollution, and human-made dams have contributed to a rapid and dramatic decline in wild populations for most of these varieties, plus others like the East Asian kaluga sturgeon. Beluga sturgeons, in particular, are considered critically endangered because of poaching and habitat loss, and the import of any beluga products has been banned in the US since 2005.

To help protect the wild sturgeon populations, their trade is restricted by the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES). Most caviar now comes from fisheries across the world, especially China, where most caviar sturgeon species (and hybrids thereof) are raised. The US has some aquacultural operations, too, as well as some wild, native populations of white and shovelnose (hackleback) sturgeons. If you want to try non-hybridized beluga caviar in the US, you can only get it from Marky’s because its team imported broodstock for the species in 2003 (before the ban was put in place), and is still farming it in Florida today. No matter what type of caviar you’re shopping for, it's best to consider brands that include clear and transparent sourcing information for each caviar they sell and to focus on farm-raised options to avoid contributing to the further depletion (and potentially, illegal poaching) of wild sturgeons. The Monterey Bay Aquarium’s Seafood Watch also offers a helpful buying guide for some sturgeon species and their common sourcing methods.

Why Is Caviar So Expensive?

Caviar is famously pricey for several reasons, many of which I have already mentioned: Wild populations are severely restricted, sorting the sturgeon roe is a labor-intensive process, and some sturgeon can take a decade or more to mature and thus require a lot of farming resources. As Caviar Co. co-founder Petra Bergstein explained to me, the older the fish, the more valuable the caviar tends to be. This is because the female’s eggs tend to get larger, firmer, and lighter in color with each gestational period, so that adds another layer of complexity to finding good sturgeon caviar candidates.

Aquaculture facilities also have to be diligent about examining female fish before they are harvested (often conducting ultrasounds on them), because if they kill them at the wrong time in their ovulation cycle, the eggs will come out too soft and with less flavor, and the years they spent raising the fish will have been for naught. While no-kill caviar exists in theory, it’s not widely available. Ethical concerns exist about performing repeated incisions on sturgeons over their lifetime, and neither C-sections nor methods where the roe is massaged out of the fish have been perfected to yield the same quality and flavor as traditionally harvested caviar. The sturgeon flesh is quite dense and is often compared to pork or chicken. It’s not widely eaten, but you’re most likely to find it smoked or, occasionally, fresh (if you can find it at all).

How Much Caviar to Buy

Unless you have an unlimited budget, buying caviar requires balancing the expense with the need to ensure everyone gets a few generous tastes. Caviar is best enjoyed within a few days of opening; if you overbuy, it may start to degrade in quality (eggs softening and flavor becoming more fishy) before you can get through it all. A good rule of thumb is to plan on at least half an ounce (about 14 grams) per person for a moderate tasting. Get a bit more (20 grams or so) if you want more than a few bites each, or a little less if you’re buying multiple varieties to taste.

Some brands, such as Olma Caviar, offer single-serving jars for their caviars, but most start their sizing at one-ounce (28-gram) jars that are good for two people. If you’re going all out for a party, spring for a 100-gram tin, which can serve up to six people; get a full kilogram if you’re serving 50 or more.

How to Eat Caviar (and What to Serve It With)

When you get your caviar, store it in the coldest part of your refrigerator (usually the very back). To serve, place the jar of caviar into a serving bowl filled with ice—making sure no water can get into the tin—and use a non-reactive spoon to serve it. A mother-of-pearl spoon is traditional, but stainless steel, wood, or even plastic works. Just avoid real silver (a tough task, I know), as it can react with the salt and impart a metallic flavor. If you have leftover caviar, reseal it tightly, return it to the fridge, and eat within three days or so of when you first opened it.

Bergstein suggests trying the caviar as a “bump” (a little pile placed directly on the back of a clean hand) as your first taste to get the purest flavor. Your hand will gently warm the caviar, allowing you to experience its full character without any other tastes to get in the way. When you’re ready to pair the caviar, think salt, fat, and carbs. Toast points and blinis (tiny yeasted pancakes) are both classics, often accompanied by a smear of butter or a dollop of crème fraîche and a sprinkle of chives. Scrambled or hard-boiled eggs are another good foundation, along with a mild aromatic like finely minced shallots. Potatoes and caviar make fantastic companions; potato chips add great salt, crunch, and richness, as do latkes (I’d highly recommend adding a spoonful of sour cream to either). Avocado, sushi rice, and even white chocolate are more options worth exploring. Just avoid any overly strong flavors that may distract from the caviar’s nuances. To drink, serve caviar with a splash of ice-cold vodka, Champagne, or a crisp white wine.

The Criteria: What to Look for When Ordering Caviar Online

While there is a difference between various caviars’ taste and texture, it’s likely not a deciding factor unless you’ll be trying several types side-by-side or already have an experienced palate. Instead of pinpointing a specific flavor profile, I’d recommend starting with your budget and serving needs when choosing which caviar to buy. Jars from North American species—white sturgeon and hackleback—tend to be more affordable than other varieties. Paddlefish roe, while not true caviar, can be good for cooking with or offering a more economical, caviar-ish tasting experience. 

Caviar from North American sturgeon species is often harvested from wild-caught fish, but I’d encourage you to seek out farm-raised options wherever possible. Scan the product page for a scientific breed name, like osetra’s Acipenser gueldenstaedtii, and double-check that it aligns with the variety you’re shopping for, as some brands intentionally mislabel or use convenient nicknames (like labeling kaluga caviar as river beluga caviar to capture purebred beluga seekers). It can be spotty, but look for purveyors that clearly list where and how the fish was farmed. If you have a bigger budget or want to try something extra special, seek out caviar graded as “royal,” “imperial,” or with more specific distinctions. Do not buy any caviar that lists preservatives or any ingredients except for sturgeon roe and salt.

Our Favorite Caviar You Can Buy Online

Marky's Gourmet

Marky's Beluga (Grade 00)

$470 at Amazon View on Markys.com

What we liked: Marky’s is something of a legacy brand for caviar sourcing and production in the US. It was started by partners Mark Gelman and Mark Zaslavsky in 1983 as a Miami-based gourmet grocery store catering to European immigrants. They founded their aquaculture operation, Sturgeon AquaFarms, in 2001 as concerns grew over the widespread overfishing of wild sturgeon populations. They imported beluga, sevruga, and sterlet broodstock to farm-raise themselves in Florida, which allowed Marky’s to become the sole caviar distributor that was exempted from the US’s beluga ban a few years later. Not all of Marky’s caviars come from its subsidiary farm (some are farmed in Italy or California, for example, and American hacklebacks are wild-caught), but many—including the sterlet, sevruga, and, of course, the beluga—do.

Marky’s scored top marks across the board for me. It had the most variety of any of the purveyors that Grace and I tried for both species and grade options. Its online shop was easy to filter by sturgeon type, farmed/wild, and country of origin, a helpful feature most other sites (except Fulton Fish Market) lacked. I also found its prices to be quite reasonable and lower than most other purveyors we tried for caviar of similar grades and species. 

The beluga caviar was more nuanced than any of the caviars I tried; it was lightly salted and nutty with a gentle note of heavy cream. Marky’s rich Osetra Royal Amber had a lovely dark olive sheen and a notably rich, umami quality like Parmesan cheese or nori seaweed. The kaluga and white sturgeon were both robust with a heavy dose of minerality that would make them suitable for bolder pairings. Of the five, the Siberian sturgeon was a surprising favorite for me. It had a bright, faintly citrusy tang that balanced the caviar’s fattiness and gave me something to linger over (plus it bloomed even more when paired with a potato chip and a swipe of crème fraîche). 

What we didn’t like: Some of the caviars, like the varying grades of kaluga and osetra, were only listed as farmed and imported, instead of listing their specific country of origin.

Key Specs

• What I tried: A sampling of half-ounce jars that aren’t typically offered outside of Marky’s curated tasting sets: Osetra Royal Amber, Kaluga Hybrid, Siberian Sturgeon Imperial, White Sturgeon Royal, and Beluga (Grade 00). I also got a mother-of-pearl spoon, a pack of mini Blinis, an eight-ounce tub of crème fraîche, and an illustrated tote bag
• Other notable offerings: In addition to all the aforementioned varieties (and their assorted grades), non-sturgeon roe, and a wide range of other artisan foods, Marky’s offers hackleback, sevruga, beluga hybrid, and sterlet caviars. For those looking to try or gift a lavish multi-caviar experience complete with pairings, I’d suggest checking out Marky’s collections, particularly the Curated Caviar Tasting Set or the extensive Grand Caviar Tasting Set.

The Caviar Co.

The Caviar Co. The Caviar Co. Tasting Duo

View on Thecaviarco.com

What we liked: Founded by two sisters, the California-based Caviar Co. sells a collection of farmed caviars (plus wild hackleback), all packed in sophisticated black jars. I appreciated that each product had its country of origin and species listed on the product page, and while the caviars were consistently pricier than Marky’s, they were mostly comparable to the other recommendations on our list. In my tasting notes, I called the Kaluga Hybrid caviar “my ideal caviar” for its medium-high salinity, nuttiness, and subtle sweetness. I’d also recommend the Royal White Sturgeon caviar for a crowd-friendly, richly flavored option. The osetra was lovely, too (that’s three for three!); it had a higher salinity and a pleasant, lightly earthy character.

The Caviar Co.’s sophisticated design, combined with its straightforward caviar and roe lineup, makes it a luxe option for special occasions and elevated tasting parties. To jumpstart your get-together, check out the Well-Traveled Trio Variety Flight or the party-worthy Soirée Set, which comes with a 250-gram tin of your choice. 

What we didn’t like: I would have liked to see more about the aquacultural practices of its farms, as well as The Caviar Co.’s sourcing standards in general. 

Key Specs

• What I tried: The Rich & Decadent Tasting Duo (which included one-ounce jars of Kaluga Hybrid and Osetra caviars, as well as a branded cooler, two mother-of-pearl spoons, crème fraîche, blinis, and a caviar tin key), plus a one-ounce jar of Royal White Sturgeon caviar.
• Other notable offerings: The Caviar Co. also sells Imperial Golden Osetra, Classic White Sturgeon, Siberian sturgeon, and hackleback caviars, as well as several types of fish roe. Its gift options include one-, two-, and three-jar tasting sets, with or without pairings like those listed above. During the holiday season, you can splurge on the 12 Days of Caviar Advent Calendar to try a one-ounce jar of every caviar and roe The Caviar Co. carries. For high-rolling caviar enthusiasts, The Caviar Co. also has the Caviar Club delivery subscription.

Island Creek Oysters

Island Creek Island Creek Italian Siberian Caviar

View on Islandcreekoysters.com

What we liked: Island Creek, a Duxbury, Massachusetts purveyor of oysters and other fishy delights, buys caviar from suppliers, then ages and packages it. As Grace found out when she interviewed founder Chris Sherman, this helps ensure a quality product. “So much of the quality has to do with how it's actually repacked from the original tins into the tins that you buy as a consumer,” he says. “That process is really critical, and it takes years to perfect.” 

She tried four 30-ounce tins: Siberian sturgeon caviar from Italy; osetra caviar from Tbilisi, Georgia; kaluga caviar from Qiandao Lake, China; and white sturgeon caviar from California. Each tin had a colorful label that said where the caviar was from, which she appreciated. The tins were carefully packed, with shiny, glistening caviar neatly arranged inside. Nothing was fishy or stale-smelling. The European Osetra was a favorite, with a rich, Parmesan cheesiness lifted by a note of green apple peel. It had a light tang on the finish and was bright and salty, a great all-rounder that paired swimmingly with crème fraîche. The white sturgeon from California was similarly vibrant, with a vegetal, celery-like note and gentle butteriness. The Siberian caviar had a dark, gooey look to it, like black beans in a can, and each ebony pearl had a strong, very salty, but buttery taste that bordered on creamy. There was a touch of minerality there, too. Finally, the Kaluga from China combined the richness of the Siberian with the green apple, vegetal freshness of the osetra and white sturgeon, resulting in a caviar with a cheesy, salty, and lightly briny sea taste, a faint bitter celery note lingering on the finish. 

Overall, Grace enjoyed every tin, which showcased a variety of caviars that were both interesting and approachable. Island Creek is a great place to order a couple of tins to do an around-the-world tasting. 

What we didn’t like: Grace wished the package came with tasting notes or an information pamphlet about caviar. Instead, she received an oyster shucking guide, which, while interesting, wasn’t particularly relevant to cracking into a can of caviar. 

Key Specs

• What Grace tried: A collection of 30-gram tins: Siberian caviar from Italy, European osetra from Tbilisi, Georgia, a kaluga from Qiandao Lake, China, and white sturgeon from California
• Other notable offerings: The gift sets, like the Block party—which includes caviar and oysters (and is $$$!)—look very fun, if incredibly indulgent. Speaking of oysters, Island Creek also sells some excellent briny bivalves and a variety of tinned fish.

Fulton Fish Market

Fulton Fish Market Fulton Fish Market Classic Osetra Caviar

View on Fultonfishmarket.com

What we liked: Fulton Fish Market has a beginner-friendly approach to caviar, providing just enough information for people to feel informed—but not overwhelmed—during a caviar tasting. The pamphlet Grace received with the Classic Osetra and Hackleback tins provided succinct and approachable tasting notes on a variety of caviars and roes, as well as pairing suggestions and even scenarios in which to serve the caviar. (E.g., “ideal for an upscale party with friends,” or “ideal for a business dinner or entertaining.” Nifty!) The pamphlet also provided sourcing information, which she appreciated. The osetra, which is farmed in China, was her favorite of the two; the taut, shiny pearls were a deep, grayish green and had an astringent, grassy, bright, and bitter tang and a clean mineral finish. A dollop would complement a sweet, melon-forward Pacific oyster very nicely. 

What we didn’t like: Grace wasn’t a big fan of the hackleback roe. She wrote, “Oof, this is intense! It has a low-tide, briny, oyster, stinky taste with a lingering cheesiness.” To each their own, though. 

Key Specs

• What Grace tried: One-ounce tins of Classic Osetra and hackleback
• Other notable offerings: Fulton Fish Market sells some comprehensive (and pricey) gift sets, like this Deluxe Sturgeon Caviar bundle. It’ll set you back $670, but it does include three types of caviar (in 1.75-ounce tins), blinis, crème fraîche, and a mother-of-pearl plate and spoon serving set. Fulton also sells tins of wild salmon roe, which is a more approachable (and wallet-friendly) intro to fish eggs; they are delightful on deviled eggs.

Olma

Olma Caviar Olma Caviar Osetra Caviar

View on Olmafood.com

What we liked: Though its per-ounce pricing was similar to other purveyors, Olma was one of the only brands to offer more affordable, single-serving 14-gram jars. The mini tins aren’t as good for sharing by themselves, but they do make it easy to grab a few different varieties for a date night tasting (or a treat-yourself moment!). The beluga hybrid I tried had a bold hit of salinity and minerality that allowed it to stand up to pairings well, and the osetra impressed me with its buttery flavor.

What we didn’t like: The Kaluga Royal didn’t taste quite as clean as the kaluga caviars I tried from The Caviar Co. or Marky’s (they had ever so slightly more fishiness to them), but I don’t think I would have noticed anything off if I hadn't been tasting them side-by-side. Some of the sourcing information online needed more farming and origin details for better transparency.

Key Specs

• What I tried: Half-ounce jars of Kaluga Royal, osetra, and beluga hybrid caviars.
• Other notable offerings: Olma also sells Imperial Amur, Siberian Osetra Aurora, sterlet, sevruga, white sturgeon, and hackleback caviars, as well as other fish roes and gourmet food products. You also have the option of purchasing most caviars in sampler boxes or solo and assorted sets. (The boxes include a mother-of-pearl spoon and a display box; the sets include blinis, crème fraîche, a mother-of-pearl spoon, and a caviar key.)

Imperia Caviar

Imperia Caviar 50g Royal Ossetra/50g Kaluga Hybrid Starter Caviar Set

View on Imperiacaviar.com

What we liked: The caviar Grace received came in velvet bags with pearl spoons, making the kit feel a little more special than just tins in a foam package. She received a tin of Royal Ossetra and one of Kaluga Hybrid caviar, a good introduction to the product. The Royal Ossetra caviar was algae green, like the skin of a frog, and the tin was packed with shiny, small pearls. It was creamy, with a bit of brine and a bitter edge, with a faint green celery note and mineral taste. The Kaluga Hybrid was creamy and salty, with an almost American cheese taste. It wasn’t as bitter as the Ossetra, but still had a faint briny mineralness that balanced out the richness. Both were delightful, and it was a good, simple introduction to the flavor differences caviar can have.

What we didn’t like: It would have been nice to have a little more info about the caviars. As it was_, Imperia provided a leaflet on storing and serving the caviar, which was useful but not very exciting. The sizing for the single caviar tins was odd—they started at 100 grams (or you could get three-packs of smaller jars). For single 30- or 50-gram jars of osetra or kaluga caviar, look inside the customization options for the gift sets.

Key Specs

• What Grace tried: A Starter Caviar set with 50-gram tins of both Royal Ossetra and Kaluga Hybrid.
• Other notable offerings: Imperia also sells sevruga and Amur caviar, plus a variety of caviar combinations and gifts—like this Royal Ossetra caviar gift set, which includes the caviar, a mother-of-pearl spoon, a bag, and a tin opener. It also sells Wagyu beef, truffles, and a decadent gift set that includes all of the above and more.

FAQs

What does caviar taste like?

It depends on the species, origin, and age of the sturgeon the caviar came from, but most caviar has some combination of briny, buttery, nutty, and slightly sweet notes. It also tends to have at least a hint of fishiness, but it should taste pleasant and balanced as long as the caviar is high-quality and fresh. 

How do you open caviar?

If you’re struggling to crack into your jar or tin of caviar, you may need a caviar key to pry it open. All you have to do is wedge the narrow end in between the lid and the glass, then wiggle it until you break the seal and loosen the top. If you don’t have a special caviar key (and who could blame you), a butter knife, coin, or church key-style can opener will do the trick.

What is the difference between caviar and roe?

Roe can be used to name eggs from any fish; caviar only refers to eggs from various species of sturgeon fish.

Why We're the Experts

• Ashlee Redger is a writer for Serious Eats. She has also tasted and evaluated matcha and non-alcoholic drinks for the site, among dozens of other reviews.
• Grace Kelly is a senior editor at Serious Eats. She researched a lineup of caviars and published her insights in the original iteration of this review, which was published in 2023.
• For this update, Ashlee and Grace each tried a few varieties of caviar from six reputable online purveyors. We rated them on taste, texture, price, pairing compatibility, and beginner-friendliness, and used our ratings to curate our list of caviars we’d recommend.