Caviar Guide by Marky's


Red caviar and other non-sturgeon caviar online — over 20 caviar products

There is a common, much popularized notion that the only caviar out there is the unpasteurized roe of Sturgeon species that has been gently salted. This hardly begins to embrace the wide world of caviar: non-sturgeon caviar is a sizeable group of red and black caviars that are harvested from many different kinds of fish, be prepared in a variety of ways — from the caviar types most reminiscent of Sturgeon, which are prepared in the same "Malossol" fashion to emphasize their similarities — such as Paddlefish — to quite different products, which are salted and heavily dried, like Bottarga. Thanks to its affordability, non-sturgeon caviar is widely used in Asian, European, American, and, of course, Fusion cuisines as a standalone delicacy, as a part of cold and cooked dishes, and as a garnish for gourmet masterpieces. Marky's Gourmet Store carries both red and black non-sturgeon caviar to meet any chef's desires, covering a whole spectrum of color, size, and flavor profile.

Black non-sturgeon caviar

A non-sturgeon caviar worthy of note is the Paddlefish roe, which is often called the "beginners' caviar" due to its mild and delicate flavor, which is close to that of black caviar without being so overwhelming to the newcomer. The eggs are relatively small and similar in size to Sevruga. This wallet-friendly substitute for true caviar can be used for decorating dishes or enjoyed as a delicacy or a part of an everyday diet. There are also other inexpensive substitutes for black caviar, such as Lumpfish caviar, Stromluga, and Herring roe.

All these have many virtues, among which are their nutritional value: fish roe contains high levels of digestible protein, polyunsaturated Omega-3 and -6 fatty acids, and vitamins and minerals necessary for a healthy, age-resistant body. Still, the main advantage of most non-sturgeon caviar is its far more affordable price as compared to the price of true caviars.

Red Caviar

A large and very popular subcategory of non-sturgeon caviar is Wild Salmon caviar or red caviar. The key to the popularity of red caviar is its delicate flavor, which is accompanied by a very attractive appearance: big semi-translucent eggs that are bright red to orange in color, encased in a glossy shell. The eggs of fresh Salmon roe are firm but pop easily with a delicate pressure of the tongue, smoothing the palate with gently salted yet sweet honey-like and fatty juice. The uses of Red salmon caviar are endless: it shines in sushi and appetizers, and also it makes a great garnish and can be used in a variety of salads and cold and hot dishes.

One of the most popular Wild Salmon caviars is Alaska caviar. This affordable roe is always fresh and delicious, a natural gift from the icy waters off Alaska. It is filled with the wild energy of wide open spaces and the crystal clear purity of the northern waters. All the best red caviar is available for sale at Marky's Gourmet Store.

Sushi Caviar

Another best-selling category is the sushi caviar Tobiko and Masago. They come in a bright palette of vivid colors and different flavors: the traditional salted, smoked, Ginger, Wasabi, Spicy, Pepper and so on. Tobiko and Masago are used in both traditional dishes and in highlights of modern Japanese cuisine, giving each dish a special salty sea flavor and adding a bright stroke of color.

Lobster Roe

Lobster eggs or "coral"  are used as a delicacy adding to different dishes as a garnish. Or you can use lobster roe in fish sauces, creams, with pasta or noodles or adding it into the melted butter.

What Makes the Price of Non-Sturgeon Caviars?

The price for a standard two-ounce jar of salmon caviar is noticeably lower that the price for the same jar of any sturgeon caviar. Why is it so? What defines the numbers on a price tag of the delicacy you’re going to buy?

Here are the main reasons.

Biological differences between the sturgeon and non-sturgeon

The sturgeons like beluga or sevruga grow significantly slower that the non-sturgeons like salmon or trout. While belugas can produce roe when they’re 10-12 years old, the roe from salmons can be harvested as soon as the fish are 2-3 years old.

If speaking about farmed species, the sturgeons require more feed and space than the non-sturgeons. Not only because they grow more slowly, but also because they grow bigger.

As a result, you’ll find more salmon caviar than beluga caviar on the market. And buying salmon caviar may appear a more attractive option.

Multiple areas of habitat

The natural habitats of the wild sturgeon are limited. The Caspian Sea is one and the largest of them.

Besides, the sturgeon species are rare because of heavy overfishing in the past century. They’re protected by the international regulations, and can be only farmed for mass consumption.

At the same time, the non-sturgeon species thrive in comparably more regions of our planet. So, again this fact adds to the plentiful supply of cured roe from them.

No fishing and farming regulations or restrictions

Salmon, mullet, lumpfish, and other species from which the world is harvesting non-sturgeon and red caviar or ikura fortunately still roam in the wild and can be successfully farmed.

On the other hand, populations of wild sturgeon are on the verge of extinction nowadays. Only a few aquafarms around the globe have the permission for breeding sturgeons and produce sturgeon caviar. Sturgeon Aquafarms in Bascom, Florida, is among these companies. And Marky’s is proud of partnering with it.

Nevertheless, the trade of both farmed and wild sturgeon meat and caviar is harshly regulated on the governmental level. The fishing and farming restrictions have a significant impact on the price of these products.

Last but not least, the high price of caviar not always guarantees the high quality and absolute freshness of this delicacy. Nor does the showy price tag promise that you’ll like what you’re buying.

Don’t chase for the best product. Search for the one that will meet your expectations and please your taste buds. You’ll see you can afford it.

Still, just like sturgeon caviars, red caviars also have a whole range of tangible characteristics which can help you determine the quality of the product. You don’t even need to be an expert to do that.

How to Tell the Quality of Non-Sturgeon or Red Caviar like a Pro?

These simple tips will help you make sure that you’ve bought prime-quality non-sturgeon caviar before you even open the jar.

  • Pay attention to the list of ingredients. High-quality caviar never contains artificial preservatives or added dye.
  • If you’re buying caviar in a jar, look closely at its content. You should clearly see round and smooth caviar beads, not some squashy mass.
  • If you’re buying a tin of caviar, you can check its content only after you open it. But again, what you should see inside is an even layer of glossy grains. The tin itself mustn’t have any dents and cracks.
  • And if you’ve just opened your jar or tin of caviar, take a little spoon (but not a metal or silver one), scoop a few beads on its tip, and taste them. Good fresh caviar tastes briny, creamy, and even nutty, but never bitter.

Why Order Caviar from Marky’s?

For many years, Marky’s has remained a certified caviar supplier and legal partner of Sturgeon Aquafarms in Florida. At our online store, you can order fresh sturgeon and non-sturgeon caviar from trusted domestic and overseas manufacturers.

Choose the caviar which will please your taste buds. And remember that it doesn’t need a large number on its price tag to prove topnotch and delicious. If a product isn’t of high quality, you just won’t find it at our gourmet online store.