Not all caviar is created equal. Look for farm-raised varieties from sustainable fisheries, like those in France, Uruguay, or California. These are kinder to wild sturgeon populations.
Farmed caviar often tastes better, too, because the fish are controlled for diet and water quality. It’s the ethical, delicious choice.
And here’s a secret: you don’t need to break the bank. American paddlefish or lumpfish roe (often sold as “caviar” at a lower price) can be fantastic for beginners. The serving size rule still applies—one ounce, no more.
The Leftover Dilemma
You will likely have leftovers if you buy a three-ounce tin for two people. That’s fine. Press plastic wrap directly onto the surface of the caviar, then seal the tin. This stops air from drying the roe out.
Eat leftovers within 48 hours for the best pop. After that, use it to top scrambled eggs or pasta—it’s still delicious, just less firm.
Fun Fact: In ancient Persia, caviar was believed to increase physical stamina. While we can’t confirm that, it certainly makes you feel like a royal for an evening.
