A go-to bite for the uberrich, caviar is a delicacy most of us don't indulge in often. Here’s what makes those tiny fish eggs so prized (and pricey).
What Is Caviar—And Why Is It So Darn Expensive?
Updated on Jul. 02, 2025
Whether you’re a bona fide foodie or simply want to expand your palate, there are probably a few dishes that’ve left you wondering long after they’ve left your plate. After all, you can eat a wide variety of foods without knowing exactly what’s in many of them. For example, do you know what sashimi is—or even wasabi, for that matter? And while we’re on the subject of fish, let’s talk about caviar. Sure, you know it’s a delicacy and that a tiny tin of the good stuff might cost more than your monthly mortgage, but what is caviar, exactly? And why is it so expensive?
Those shiny little pearls have a long, storied history, and there’s definitely a reason they cost a pretty penny. You also might not realize that there are many types of caviar, and they come in all different colors, flavors, textures and price points. To understand the many nuances, we spoke with Michael Gelman, who handles operations management for Marky’s Caviar, a luxury caviar and gourmet foods company. Ahead is the lowdown on this expensive entree accoutrement and everything you need to know about it, including where to find ethically sourced varieties.
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What is caviar made of?
Caviar is made from the fish roe (eggs) of the female sturgeon. Traditionally, the term caviar referred only to the roe from wild sturgeon caught in the Caspian and Black Seas. This was the most prized type of caviar, but due to overfishing in the region in the 1980s and ’90s, caviar is now produced around the world.
While you can find more affordable alternatives to caviar made from trout or salmon eggs, true caviar is from sturgeon, either caught in the wild or farmed. Black caviar is arguably the most well-known type of caviar, but red, gold and brown varieties are also available. Of course, you’ll find the highest-quality caviar in fine specialty shops, but you can find it in some big-box stores as well. In fact, caviar is one of the most expensive things you can buy at Costco.
Caviar vs. fish roe: What’s the difference?
Just about every marine animal—from sea urchins and fish to squid and shrimp—is capable of producing roe. But here’s how fish roe is different from caviar:
Preparation
Fish roe, or fish eggs, are generally found in the form of unfertilized egg masses inside a female marine animal’s ovaries. Fish roe can be used as an uncured, cooked or raw and salted product, or it could be transformed into caviar. Caviar refers to a specific style of preparation of sturgeon roe. In other words, all caviar is a type of fish roe, but not all fish roe is caviar.
“The term caviar is acceptable for roe caught from non-sturgeon species, but it has to be preceded with the common or usual name of the fish,” says Gelman. “For example, if you are talking about caviar from a salmon (which is not a species of sturgeon), it would have to be labeled as salmon caviar.”
Flavor profile
Plain fish roe has a less rich and less robust flavor than caviar, so it is often used as a sushi topping or as an ingredient in a more complex dish. Caviar, on the other hand, is typically the unadulterated star of a dish or a spoon-served snack in its own right. And if you’re planning to order caviar on your next dinner date, it helps to know the different types available. Let’s take a closer look.
What are the different types of caviar?
While many varieties of caviar exist, three of the best-known varieties are Sevruga, Ossetra and Beluga.
- Sevruga: The least expensive form of caviar, Sevruga is also the most common variety. Sevruga caviar looks like small, black, somewhat clear pearls; its insides are juicy, and it has a smooth and buttery taste. Despite its relative affordability, Sevruga is often considered the type of caviar with the richest and most intense flavor. It has a clean and fresh finish.
- Ossetra: This is the most popular caviar in the world, partly because, while still expensive, it tends to be the most affordable form of high-end caviar. The firm, juicy, gold and brown pearls are known for their briny, nutty and rich flavor.
- Beluga: The most expensive type of caviar and incredibly rare—Beluga commands nearly $200 to $350 per ounce. The eggs are large, dark gray and well-separated, and they come from the wild Beluga sturgeon. However, since the popularity of this caviar led to the endangerment of Beluga sturgeon populations, the United States banned the importation of this type of caviar in 2008. As a result, some forms of caviar are actually illegal in the United States.
What does caviar taste like?
Each type of caviar has a distinct flavor, and it also has a unique texture. That said, there are some similarities across the board, and most caviar starts out with a salty, briny burst of flavor that tastes faintly of fish or oysters and lingers a bit after you eat it. Other types of roe, however, can have more of an umami flavor.
Though caviar is now considered one of the most exclusive and most desirable luxury foods in the world, this wasn’t always the case. Until the once-plentiful eggs (that were actually served as bar food in the past!) became scarce around 1910, people hated eating caviar. But for those who love it, there are a few ways to enjoy the treat.
What is the proper way to eat caviar?
Good news: There is no single correct way to enjoy caviar. But in terms of how it’s typically served, less is more. Caviar is best enjoyed all by itself, eaten right off a spoon. This luxury seafood item can also be served as a garnish, spread or as an appetizer with unsalted crackers or blini (thin, savory mini pancakes). Caviar is also often presented as a sort of setup, with chopped eggs, sour cream and crème fraîche, all piled on top of a blini.
Typically served as an hors d’oeuvre and presented in small, half-teaspoon portions, it is usually paired with a dry sparkling wine or ice-cold vodka (premium Russian vodka is the traditional pairing); these beverages help bring out the caviar’s distinct and salty sea flavors.
Regardless of how you enjoy caviar, don’t rush the eating process, and whatever you do, do not just chew it! Caviar’s texture and flavor should be savored, so place the caviar on your tongue, spread it around your mouth, and let your tongue feel the individual beads before swallowing. Of course, if you’re eating the caviar with a cracker, you’ll have to chew it, but in that case, take small bites and enjoy every bit of it.
How do you store caviar to retain maximum freshness?
Like most seafood dishes, caviar is best eaten fresh. It often comes in a jar or tin, which should be refrigerated even before it’s opened. Make sure to check the label, though, since different types of caviar and containers require different storage temperatures, usually between 28 and 30 degrees Fahrenheit. Because that’s colder than most refrigerators, you’ll want to put your jar in the coldest part of your fridge (typically in a back corner). Unopened, a container of caviar typically lasts anywhere from two to six weeks.
Once the caviar has been opened, it should be tightly resealed and immediately stored in the coldest part of the refrigerator, where it will last about three days.
Given its high price tag, caviar is definitely not something you want sitting around and going bad. So once you crack it open, eat up.
Why is caviar so expensive?
Caviar is so expensive because it isn’t readily and widely available. Sturgeon can take more than 10 years to mature, and decades of overfishing have made them even more sought-after and difficult to source.
Additionally, it takes a high degree of skill and experience to extract the roe, not to mention convert it into top-grade caviar. During the curing process, the eggs are removed from the fish’s ovaries, then chilled, rinsed, weighed, salted, chilled again, drained and blotted dry before being packed. Much of this work is done by hand to keep the eggs intact.
Like any other food product, there are different degrees of luxury when it comes to caviar, which can cost between $50 and $3,000 per ounce. But is caviar worth the money? Well, if you enjoy it and can afford it, then yes. If not, then it probably isn’t worth the splurge, and you could make vegetarian versions of “poor man’s caviar” using eggplant or black beans instead.
If you do indulge, make sure it’s sustainably sourced. Keep reading to explore why that matters.
Where can you find sustainably sourced caviar?
In the late 1800s, the demand for caviar grew so quickly that overfishing threatened sturgeon populations, and many fisheries eventually collapsed. Overfishing, pollution and dams that closed off spawning grounds and destroyed sturgeon habitats all contributed to the decrease in their populations. In 1917, California banned commercial and sport fishing of white sturgeon.
Like many luxury products, sustainability and ethical sourcing are not always part of a company’s sourcing and production strategy, but some companies are making it a priority. California Caviar Co., for example, is a global leader in the production and distribution of environmentally safe, sustainably farmed caviar. Not only does it supply top restaurants and Michelin-star chefs around the world, but it also sells directly to the public, so it’s a great place to find a huge variety of sustainably produced caviar. Marky’s also offers sustainable caviar options, including American Beluga caviar that’s harvested from fish bred at Sturgeon Aquafarms in Florida.
Now that you know the answer to “what is caviar?” and then some, we hope you’ll be more than ready to order it like a pro—and enjoy every fancy bite.
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Sources:
- Michael Gelman, operations management at Marky’s Caviar
- U.S. Customs and Border Protection: “Caviar”
- Monterey Bay Aquarium: “White Sturgeon”
- Money Inc.: “The 10 Most Expensive Types of Caviar in the World”
- Esquire: “Caviar Is Affordable, Sustainable, and Really Good on Fries”
- IFT: “How Caviar Is Processed”
- The Spruce Eats: “Storing and Serving Caviar”
- Barron’s: “How to Judge Sustainable Caviar”
- Food & Wine: “Where to Get Your Sustainable Caviar Game On”
