How to choose your type of caviar

Beluga Hybrid

(Huso huso x Acipenser baerii)

Due to the lack of availability of Beluga caviar and the complexity of farming the species, many producers began cross-breeding Beluga with other faster producing sturgeon species. This product exhibits the size and flavor profile of Beluga with the speed of production of smaller Siberian sturgeon to provide an alternative to the limited supplies of Beluga.

Product characteristics:

  • Farmed-raised
  • Italy
  • Very large firm beads
  • Brownish grey colored
  • Smooth, silky texture
  • A milder buttery note than traditional Beluga with a hint of the earthy and nutty tones of premium Siberian sturgeon
  • Lingering buttery finish
  • Excellent served alone, just on a mother of pearl spoon

Suggested use: This one of a kind product will be in great demand among high end restaurants, bars and individuals. Any relation, no matter how distant, to original Beluga caviar will definitely add exclusivity to any event, party or menu of an exquisite restaurant and will enhance any fine dining experience.

Beluga (Huso huso) is the largest fish of the sturgeon family. Beluga can grow up to 24 feet and weigh 3460 lb and live up to 118 years. It is listed as “critically endangered” species on the IUCN Red List and strictly protected by CITES. Regardless of all the efforts made by the surrounding Caspian Sea countries, CITES and the IUCN to preserve natural stock, the wild population of Beluga is still declining. Its natural habitats are the basins of the Black, Caspian and Azov Seas. Beluga is completely extinct from the Black sea and its basin. Male beluga matures at the age of 10-15 years and females atthe age of 15-18 years and spawns every 3-4 years. Spawning period is April through June. In the wild beluga sturgeons feed on small fish - herring, gobies, roach, kilka, etc.

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Kaluga Fusion Caviar

(Huso Dauricus x Acipenser Schrenkii)

Product characteristics:

  • Farmed‐raised
  • Hangzhou Lake
  • Very firm, large individual beads
  • Glossy grey color pearls, with golden highlights and hints of dark amber and olive green
  • Mellow, rich, buttery taste
  • Crisp finish
  • Best served on a blini with crème fraiche or other accompaniments

Drinks: champagne brute or dry white wine

Suggested use: Kaluga Hybridized sturgeon are farmed raised in the Qiandaohu Lake, in an environment close to their natural habitat, in fresh drinking water, free of pollutants. Kaluga Fusion (our trade name) caviar makes a great substitute for the lack of Beluga, due to its related genus and should be suggested to those who are interested in purchasing something similar. This caviar’s distinctive savory taste, with hints of fruit and nut, will add a note of exclusivity and sophistication to any table and therefore will make a wonderful addition to the menu of any high end restaurant or a bar. Kaluga caviar is best served with a blini and a glass of dry white wine or champagne brut. Be aware: Kaluga caviar is incorrectly marketed as River Beluga and a substitute for Caspian Beluga Caviar. Kaluga caviar is, as of September 2014, illegal to import into the United States.

Note: Hybrids of Kaluga Sturgeon and Amur Sturgeon (Acipenser Shrenkii) are incorrectly sold as Osetra caviar or as Royal Caviar. Due to the specifics of this species, caviar obtained from the cross bred generation resembles Russian Osetra in color and appearance of the pearls, but the taste is quite different. Cross breed products are very abundant in Europe and China, so be aware of the source of your caviar and assure the species are indicated on the CITES label.

Kaluga Sturgeon (Huso Dauricus). This species experienced an 80% population decline in the last 90 years and it continues to decline. Kaluga Sturgeon is listed as “critically endangered” species on the IUCN Red List and strictly protected by CITES. Kaluga Sturgeon can reach up to 18.6 feet and weight up to 2.205 lb. This is the largest fresh water fish in the world. Kaluga can live up to 80 years. Females reach sexual maturity at the age of 14-23 and spawn every 4-5 years. They carry about 41,000 eggs per kg of body weight. Males reach sexual maturity at the age of 14-21 and spawn every 3-4 years. They spawn from May through July. Kaluga sturgeons are native to the Amur River basin (Russian Federation & China). It is a semi-anadromous fish. Kaluga never goes to the salt waters of the sea, but lives in the semi-salted waters in the mouths of large rivers and spawns upstream in fresh water. Kaluga lives in all types of benthic habitats in large rivers and lakes of the Amur River basin. Diet: Juvenile Kaluga feeds on invertebrates during their first year and then switches to small fish. From three to four years of age the diet consists mainly of adult fish. Cannibalism is also common.

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Osetra Caviar

  • Farmed-raised
  • Amber: Amber brown to olive green color pearls with hints of gold and chestnut
  • Black: Black, with hints of chestnut color pearls
  • Gold: Bright light golden to golden olive color pearls, with hints of brown
  • Firm medium to large size beads
  • Rich flavor of roasted nuts with bold notes of sea salt
  • Elegant, yet long buttery finish
  • Perfect with crème fraiche on blini or a mother of pearl spoon
  • Drinks: champagne brut, brut rose or or Blanc de Blanc

Suggested use: This top quality product can satisfy the most demanding customer. Marky's Osetra Caviar is the number one suggestion for someone who is looking for genuine Russian Osetra. This caviar will add exclusiveness and sophistication to any event, party or a dinner for two. Russian Sturgeon Osetra is the original and only true Russian Osetra, native to the Caspian Sea and is the World’s most renowned and awarded caviar, due to the current lack of any significant Beluga supply. This is a must have product for any high end restaurant or wine bar that wants to advertise true Russian Osetra Caviar on their menu.

 

Note: Russian Sturgeon Osetra Caviar is graded by size and color. The larger the eggs, the lighter the color, the more valuable the caviar is. The Gold color is a naturally occurring but unpredictable characteristic of Russian Osetra (Acipenser Gueldentsaedtii). These alterations and color diversity are attributed to the uniqueness of these sturgeons and the reason why Russian Osetra is so highly appreciated by caviar connoisseurs. Gold color eggs will not occur in any other “Osetra” caviar. This is why Russian Sturgeon is also the most valuable among other sturgeons whose caviar is incorrectly called “Osetra”. However, there is a limited availability of the Gold Russian Osetra Caviar due to its genetic variability and the inability to forcibly produce this trait. Out of 100 original tins, there may be only one or two that will be of a gold color.

Russian Sturgeon (Acipenser Gueldenstaedtii), also known as “Diamond Sturgeon” is listed as a “critically endangered” species on the IUCN Red List and strictly protected by CITES. The natural population of Russian Sturgeon declined 90% in the last 45 years and is still declining. There is no record indicating any wild species caught in the Black Sea during the last 10 years, which may indicate their potential extinction from that area. Russian Sturgeon reaches up to 6 feet in length and weighs up to 250 lb. Females reach sexual maturity at the age of 10-16, males at the age of 8-13. Adult females spawn every 4-6 years, males every 2-3 years from April through June. The life span is 38-48 years. Russian Sturgeon are native to the Caspian, Black, Sea of Azov and their river basins. It is an anadromous fish, moving to fresh waters only for spawning. Natural habitats are shallow coastal and estuarine zones at sea and deep parts of large rivers with moderate to swift current. Russian Sturgeon feeds on a wide variety of benthic mollusks, crustaceans and small fish.

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Sevruga Caviar

(Acipenser Stellatus)

Product characteristics:

  • Farmed-raised
  • Sturgeon AquaFarms, Florida USA
  • Light pearl grey to dark charcoal grey color beads
  • Medium to small size pearls
  • Crisp, nutty with sweet ocean flavor
  • Elegant buttery finish that rests long on your palate
  • Best served alone on a mother of pearl spoon or a blini

Drinks: champagne brut or Blanc de Blanc (dry white sparkling wine) Suggested use: Sevruga caviar is a real treat for caviar connoisseurs. Small-medium pearlescent beads have a distinct taste that is only characteristic to this type. Sevruga is most commonly requested by those familiar with the category and the product. Because of its high price, Sevruga caviar can be suggested as an aperitif for a small group or an exclusive event for a few select guests. It is an excellent choice for a high end restaurant or wine bar.

Note: Sevruga caviar is traditionally graded by size and color. The larger and lighter the grains, the more valuable the caviar. Also, due to the limited availability of true Sevruga (Acipenser Stellatus), caviar obtained from Sterlet (Acipenser Ruthenus) is incorrectly marketed and sold as Sevruga or as its substitute. Mis-labeling is illegal and a rampant practice. The difference between the two is that of the species, therefore there will be a significant difference in taste, texture, color and price. Lower grades of Sevruga and Sterlet caviar are reminiscent of one another however both Sevruga and Sterlet will never produce golden shades of caviar. So beware when purchasing “golden Sevruga or Sterlet”.

Sevruga Sturgeons (Acipenser Stellatus) also known as Starry Sturgeon is listed as “critically endangered” species and experienced a 98% population decline between years 1979 and 2001. Population trend: declining. Sevruga sturgeons are strictly protected by CITES under Appendix II. Sevruga is an anadromous fish that spends most of its adult life in salt waters and moves to fresh waters for spawning. These sturgeons reach 7-12 feet in length and weigh up to 180 lb. The maximum age recorded is 27 years. Females reach sexual maturity at the age of 7-8 years and spawn every 3-4 years. Males reach sexual maturity at the age of 6-7 years and spawn every 2-3 years. The spawning period is from April through September. Sevruga is native to the Caspian, Black and Aegan Seas. Its natural habitat is near shore over sand and mud. Sevruga stays at the bottom during the day and rises to the surface to feed at night. The diet of Sevruga sturgeons mainly consists of small fish, mollusks, crustaceans and worms.

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Sterlet Caviar

(Acipenser Ruthenus)

Product Characteristics:

  • Farmed-raised
  • Germany & Sturgeon AquaFarms, Florida, USA
  • Very small, delicate beads
  • Light grey to dark grey color pearls, hints of silver
  • Smooth, velvety texture
  • Mild sweet and nutty flavor
  • Lingering buttery finish
  • Excellent served alone, just on a mother of pearl spoon
  • Available in 2014 -2015 from SAF

Suggested use: Sterlet is reminiscent of Sevruga caviar in color and taste however the size of the eggs is much smaller which explains its smooth, more velvety texture and lingering buttery finish. Sterlet caviar is rarely available in the United States and therefore will definitely add exclusivity and variability to the menu of any high end restaurant. Sterlet can also be suggested as a substitute for Sevruga caviar.

Note: Sterlet caviar is the most common substitute for prized Caspian Sevruga. So beware when you find advertisements for golden Sevruga or Farmed Sevruga (species indicated as Acipenser Ruthenus). On the contrary, Sevruga will never produce golden colored eggs, so advertised golden sevruga is more likely to be Sterlet. Also always pay attention to the size of the egg – Sterlet will not be bigger than 0.5 to 1 mm in diameter while sevruga is capable of producing eggs that will range between 1.2-2 mm. The texture of Sterlet caviar is reminiscent of butter, therefore it will never pop in your mouth and you will not be able to feel the separation of the egg grains.

Sterlet (Acipenser Ruthenus) – is the smallest sturegon of the Caspian Sea basin. Sterlet is the most common and abundant sturgeon in Western Europe. It’s natural habitats are fresh water rivers that flow in to the Caspian and Black Seas. Sterlet is listed as “vulnerable” on the IUSN Red List or threatened species and protected by CITES. Population trend – decreasing. Sterlet is very valuable for its meat, therefore have been overfished for decades, putting those species at the risk of extinction. Sterlet rarely reach 3 ft. in length and 35lb in weight. Femails reach sexual maturity at the age of 4-12 years and males at the age of 3-7 years. Sterlet can live up to 22 years old. Females usually carry 15,000-45,000 eggs. Natural diet of Sterlet consists of insects, larvae and small benthic organisms.

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Siberian Sturgeon Caviar

(Acipenser Baerii)

Product characteristics:

  • Farmed-raised
  • France/Italy/Uruguay/USA
  • Rich brown to a deep chestnut to black color pearls
  • Firm, medium size beads
  • Nutty rich flavor, hints of shiitake
  • Buttery, yet earthy finish with notes of sea breeze
  • Best served alone on a blini or with crème fraiche

Drinks: champagne brut, Blanc de Blanc or dry white wine Suggested use: Due to its upper-middle tier pricing, it would not be preferable for large scale use or to cater a large event. Because of its flavor profile it is not generally recommended to newcomers. This is a great choice to add variability to a caviar menu at a restaurant or a retail store. Siberian Sturgeon is a common substitute for Russian Osetra and is the most abundant caviar in the European and South American markets. It is greatly appreciated by caviar connoisseurs and can be enjoyed either alone or with accompaniments.

Note: Often, caviar obtained from Siberian Sturgeon is incorrectly marketed as Osetra. Depending on the country of origin you may come across French Osetra, Italian Osetra, American or Uruguayan Osetra. All are farmed from the same species (Acipenser Baerii) but in different countries. The taste and color between them will vary slightly, but it is mainly attributed to the natural color alteration of the sturgeon caviar. Of course the water and feed used in farming the sturgeons will have its influence on the taste of the end product, but this difference is very insignificant and can also be attributed to natural changes during the curing process. Another very popular product in Europe is the cross breed between Ac. Baerii and Ac. Naccarii which is commonly known as Baccarii. Be aware that this hybrid is also incorrectly marketed as pure Siberian Sturgeon or Siberian Osetra.

Siberian Sturgeon (Acipenser Baerii) is listed as an “endangered” species on the IUCN Red List and is protected by CITES. This species experienced a 50-80% population decline over the last 60 years. Siberian Sturgeon reaches up to 6.5 feet in length and weighs up to 100 lb. Females reach sexual maturity between 11 and 22 years and males between 9 and 19, depending on the temperature of the water. Adult female fish spawns every 3-5 years and male every 2-3 years. The life span of Siberian sturgeon is 25-30 years. This species is native to all Siberian rivers which drain into the Kara, Laptev and East Siberian seas and basins of the Ob, Taz, Yenisei, Pyasina etc. They can be found in all types of freshwater benthic habitats in large rivers and lakes. Siberian Sturgeon is the only sturgeon that is widely farmed-raised in many parts of the world, including Europe, South America and China.

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American White Sturgeon Caviar

(Acipenser Transmontanus)

Product characteristics:

  • Farmed-raised
  • USA, California
  • Light golden, olive green to deep golden brown and black colored pearls, hints of chestnut
  • Gentle, large size beads
  • Mild buttery and nutty flavor
  • Clean mineral finish
  • Best served alone on a blini
  • Drinks: champagne brut or brut rose

Suggested use: White Sturgeon caviar is a great substitute for the world renowned Russian Osetra or Siberian Sturgeon. Its medium dark beads, mild taste and clean buttery finish will be greatly appreciated by those whose palate is used to mild flavored foods. This caviar can be suggested for a sophisticated party, wedding or cocktail reception where it will be served as a separate dish or as an appetizer. Comparably moderately priced and excellent quality makes it a preferable choice for a high end event with a large number of guests. This Caviar can also be suggested to a chef who is interested in adding Caviar to his menu at a restaurant and serve it as an individual dish with some accompaniments. White sturgeon is also a preferred choice for first timers since it has a very subtle and mild taste, smooth texture and dark color beads, which will satisfy their expectations.

Note: American White Sturgeon caviar is also incorrectly marketed as American Osetra, American White Sturgeon Osetra or White Sturgeon Osetra.

American White Sturgeon (Acipenser Transmontanus), also known as Pacific sturgeon, is the largest fresh water fish in North America. White sturgeon is listed as “least concern” on the IUCN Red List and protected by CITES. This fish can reach up to 20 ft in length, weigh 1800 lbs and live up to 100 years. Females reach sexual maturity at the age of 8 - 11 years and males at the age of 4. Adult fish spawn every 2 - 8 years. Their natural habitat is the bottom of slow moving rivers, bays and estuarine areas, including the mouths of large rivers. White Sturgeon is native to Canada (British Columbia) and the United States (Alaska, California, Idaho, Montana, Oregon, Washington) In their natural environment, White Sturgeons are scavengers, feeding on dead fish and other remnants, but more so on shrimp, clams, crabs, worms, mussels, snails and small bony fish.

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American Hackleback Caviar

(Scaphirhynchus Platorynchus)

  • Wild-caught
  • USA, Mississippi and Ohio
  • Rich charcoal black colored pearls with hints of seaweed beads
  • Velvety, small to medium sized
  • Sweet ocean flavor, hints of nut
  • Smooth, buttery finish
  • Great served alone on a mother of pearl spoon or on a blini with crème fraiche

Drinks: champagne brut or dry white wine Suggested use: It’s small, black beads are pleasant to the palate, have a mild flavor with hints of sweetness and meet the expectations of caviar explorers. This is an excellent choice for first timers. Its comparably low price, slightly more than paddlefish, excellent quality and great taste are both surprising and impressive. However, due to its limited availability, Hackleback caviar is generally not recommended for commercial purposes, but can be suggested for smaller events, such as private birthday parties, family holiday dinners, etc. Hackleback caviar is one of the most sought-after American caviars. It could definitely be a great choice for a restaurant or a caviar bar as one of their menu choices, served as a separate dish or added to hors d’oeuvres or appetizers.

Note: Hackleback caviar is also known and marketed as American wild sturgeon caviar.

The Hackleback sturgeon itself is the smallest of the sturgeons, especially as compared to its Caspian relatives. The largest recorded specimen was 1 m long and weighed about 4.5 kg, and the standard measurements of an adult fish are 50-85 cm and 2.5 kg. The Hackleback has no scales (regrettably excluding it from a Kosher diet under Kashrut restrictions), being instead equipped with rows of bony scutes along its sides. Its snout has a distinctive shovel-like shape to which it owes its common name of Shovelhead. This design feature helps the fish to dig into river sediment in search of crustaceans to eat. Another peculiarity, responsible for the Hackleback's label as the Switchtail, is a long, thin filament on the upper lobe of its tail fin.

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American Paddlefish Caviar

(Polyodon Spathula)

Product characteristics:

  • Wild-caught
  • USA, Mississippi River
  • Pearlescent light to dark steely grey color pearls
  • Firm, medium size beads
  • Robust, bold, complex ocean flavor
  • Strong earthy finish
  • Best served on a blini with crème fraiche

Drinks: ice cold vodka, dry white wine or champagne brut

Suggested use: Paddlefish caviar is one of the most popular types of caviar for commercial use. It is not generally suggested for first timers because of its strong flavor and earthy finish. However, its competitive price and excellent quality make this caviar the number one choice for weddings, birthday parties, anniversaries, cocktail receptions, etc. This caviar is a great addition to hors d’oeuvres, canapés and is best when served with accompaniments such as crème fraiche, potatoes, minced shallots etc. Paddlefish caviar would be a great recommendation for a chef that would like to add caviar to a brunch buffet or an event with a limited budget. It is commonly used on cruise lines and restaurant chains as their buffet caviar of choice. It is the preferred choice for an “every-day” caviar.

Note: Paddlefish caviar is also known and incorrectly marketed as American Sevruga Caviar. The color and the size of its egg resemble Sevruga however the taste is quite different and should not be confused.

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Bowfin Caviar

(Amia Calva)

Product characteristics:

  • Wild-caught
  • USA, Mississippi lakes and rivers
  • Dark chestnut brown to black in color
  • Small individual beads
  • Sea salt, rich sturdy flavor
  • Hint of smokiness
  • Best served with crème fraiche and a blini or lemon wedges.
  • The least expensive “black” caviar.
  • Drinks: Ice cold vodka or dry white wine

Suggested use: Bowfin Caviar makes an excellent and inexpensive substitute for sturgeon roe. It can be added to any hors d’oeuvres, served as an appetizer on a blini and crème fraiche, used as a garnish or in spreads or dips. It is normally used by chefs to cater large parties and events. However, Bowfin Caviar should only be served cold and is not suitable for cooking or garnishing hot dishes. High temperatures will alter the color of Bowfin caviar from its natural black to coral.

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Salmon Roe Chum – “Keta” Caviar

(Oncorhynchus Keta)

Salmon roe is also known as Red Caviar. Traditionally in Russia, salmon caviar is not of a lesser value than caviar obtained from sturgeon.

Product characteristics:

  • Wild-caught
  • USA
  • Vivid orange color, flashes of read
  • Giant individual beads
  • Crisp bursting pearls
  • Clean fresh water flavor
  • Long creamy finish
  • Incredible on crusty French bread with crème fraiche

Drinks: Ice cold vodka or dry white wine.

Suggested use: Keta Caviar makes a wonderful appetizer served on a blini or toast with a dollop of crème fraiche. Keta is commonly used as “ikura” in high end Japanese restaurants. It makes a great accompaniment to any salmon dish, whether it’s served cold or hot. Keta caviar will add a splendor of colors to any holiday dinner, party or catering. It also can be served on a warm, crusty French baguette with butter or with eggs for breakfast. Common accompaniments for Keta are boiled eggs or baked potatoes with sour cream, onions and parsley. Keta caviar also makes an excellent addition to any spread or caviar dip. Keta Caviar should not be suggested to newcomers because of its intense flavor and crisp bursting beads. However this is what makes it so desirable by many caviar connoisseurs.

Note: Keta caviar does not need a CITES permit for export. There are also other varieties of salmon roe, but they are of a lesser value due to the darker red color, stronger flavor and smaller pearls.

Salmon Keta (Oncorhynchus Keta), also known as “chum salmon”, “dog salmon” or “pacific salmon”. It is an anadromous fish that travels more than 2,000 miles to spawn. Keta lives up to 6-7 years and reaches sexual maturity at the age of 5. Keta grows up to 3.6 feet and normally weights 8-15 lb. The spawning period is November through January.

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Coho Salmon Roe (Canadian)

(Oncorhynchus kisutch)

Coho, also known as Silver salmon, is one of the most popular sport fish in the Pacific Northwest of the United States and Canada. However, because of its moderate to high fat content, meat of wild caught Coho salmon is regarded as excellent table fare. Coho Salmon produces bright red, translucent, medium sized eggs that taste buttery like sturgeon and have a rich finish common among salmon caviars. This beautiful caviar is sustainably harvested in Alaska and Canada.

Suggested use: This caviar is used in Japanese restaurants as ikura and as a garnish to any salmon dishes, hot or cold. Coho Salmon roe is a little “wetter” than Keta, meaning that there is a sufficient amount of liquid at the bottom of the jar and between the pearls. This is not an indication that the product has expired or of a low quality but it is due to the high fat content of this roe. It has a strong oil and sea flavor so it is not recommended for beginners in this category.

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Pink Salmon Roe (Alaskan)

(Oncorhynchus gorbuscha)

Pink salmon or humpback salmon is the smallest and most abundant species of the Pacific salmons. Meat obtained from Pink salmon is very lean; however its caviar has a sufficient amount of fat. Roe obtained from Pink salmon is characterized by medium bright-orange eggs with a distinct salmon flavor and lingering finish. Pearls of Pink salmon are reminiscent of Keta, but a little smaller.

Suggested use: This roe can be suggested as a less expensive substitute for Keta. When they are presented separately, it is difficult to ascertain a difference. Pink salmon roe has the same bright orange color with flashes of pink and red. Pink salmon is used in Japanese cuisine as ikura and as a garnish to fish and seafood dishes. Apart from Keta, it has a slightly stronger flavor. It is excellent with a dollop of crème fraiche on blini or fresh baguette. Pink salmon roe also makes a great addition to an omelet for breakfast and boiled potatoes with sour cream for lunch.

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Trout Roe

Trout roe is most commonly obtained from Rainbow Trout, also known as Salmon Trout. This fish is very popular in Western cuisine and is both wild and farmed. Rainbow trout has a tender flesh and sweet, somewhat nutty flavor. Trout produces small, beautiful, bright orange, color grains. The texture is smooth and crunchy. The beads are much smaller than any of the salmon roes, but larger than sturgeon. Trout roe has a mild salmon flavor with a remarkably buttery finish.

Suggested use: This caviar may be served alone, as a garnish on fish and even in sauces. It will add a touch of originality to any hors d’oeuvreor appetizer. Trout roe can be used in cooking, added to sauces or dips. It is wonderful for breakfast with fried eggs, omelet or baguette and butter. Smoked version: Smoked trout roe is similar to smoked salmon in intensity and flavor and adds a touch of flavor to dips, sauces and eggs as an elegant and vibrant garnish.

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Whitefish Golden Caviar

Golden Whitefish, also known as Sault whitefish or Gizzard fish, is a freshwater fish and native to the Great Lakes of North America and Canada. A valuable commercial fish, they are also occasionally taken by sport fishermen. Smoked, refrigerated and vacuum packed white fish fillets can be found on the shelves of many supermarkets. White fish yields a naturally golden color roe. The grains are small and crisp and will add a splendor to any fish recipe. Whitefish caviar makes a great garnish, but it also can be enjoyed alone. Its unique crunch and mild flavor makes this roe a perfect companion for champagne and cocktails.

Suggested use: Whitefish caviar is a common substitute for sturgeon roe to Kashrut observant Jews. At Marky’s it is Kosher certified and available in 1 lb glass jars in black and natural golden colors. Whitefish roe can be cooked, added as a garnish to hors d’oeuvres and appetizers. It can also be served with blinis and crème fraiche, boiled potatoes, fried eggs, spreads and dips.

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Stromluga Caviar

Stromluga caviar is obtained from Herring, fished off of the cold waters near Iceland. It has a beautiful color and texture, pearlescent eggs, with a very intense fruity and lemony flavor and hints of smokiness. It is best served on blini with some crème fraiche. This caviar is colored with squid ink.

Suggested use: Stromluga caviar is developed from the meat of golden herring and colored black with squid ink which explains this product’s strong smoky taste, lemony flavor and hints of bitterness. This is a great product to use in cooking as it is heat resistant and as a garnish to add originality to a pasta or salad. It can also be enjoyed on crusty French bread with butter or crème fraiche.Caution: this product cannot be frozen. The pearls will lose their firmness and smooth texture and become watery and clumpy.

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Black and Red Lumpfish

The primary source of this caviar is the cold clear waters surrounding Iceland and the North Atlantic. Lumpfish is not a common fish for human consumption. It is rarely eaten in the United States. However, lumpfish Caviar is the largest selling type of caviar in the world due to its availability and affordable price. The roe is colored to provide variability in use. Lumpfish caviar is small grained, colorful, and a favorite among caterers. This product is available in black and red.

Suggested use: Lumpfish caviar is a pasteurized, shelf stable product. It is commonly used by caterers to serve large parties and as a garnish to fish and seafood appetizers.

Caution: Lumpfish caviar can only be served cold or used as garnish to cold dishes, as colors will run when the temperature goes up. Great caution should be taken when served with crème fraiche as it may change its color.

Similar product: capelin caviar (red & black)


Tobico Sushi Caviar

Available in black, orange, red, golden, ginger and wasabi flavors, this capelin and flying fish roe is delicate and refreshing. Its light, glossy grains are reminiscent of a fresh ocean breeze. Tiny, spicy and “chewy” eggs will add an exotic touch to any seafood dish or canapés.

Flying Fish Roe profile

The small roe of flying fish is readily available and served as a form of caviar. In Japan it is referred to as Tobiko and enjoyed as a delicacy. Flying fish caviar is commonly served as a topping or garnish for sushi, cheese, crab cakes, salmon and other fish and seafood dishes. The natural color of flying fish roe is red-orange, slightly sweet in flavor with a mild smoky and salty overtone. The roe of Flying fish is usually collected in different parts of the ocean from the surface of the water. This roe has a semi-hard, crunchy texture, beautiful transparent and translucent pearls that are reminiscent of glass beads. The roe of flying fish will not soften when added to liquids, which makes it a preferred choice for salad dressings and dips.

Typically, flying fish roe is colored for presentation and flavored to denote various flavors:

  • Orange (natural color of flying fish roe) - Mild smoky, salty flavor
  • Yellow (usually yuzu is used) - Spicy ginger flavor
  • Green (mixed with wasabi) - Mildly spicy wasabi flavor
  • Red - Flavored with chili pepper
  • Black (squid ink) - Slightly sweet and salty flavor

Suggested use: Flying fish roe is usually sold to Japanese or Asian cuisine restaurants and bars. Serving flying fish roe on sushi commonly indicates a very high end restaurant or a very traditional one. This roe can be suggested to a chef who is catering a private party where Asian or Fusion cuisine is on the menu however, it will also make a great garnish to any seafood dish and will add a splendor of colors to a holiday table.

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Capelin caviar

Capelin roe is naturally light orange in color, but it is mostly sold colored and flavored. Capelin caviar is highly rated in Japanese cuisine as a topping for sushi, hand rolls or as garnish to seafood dishes and in salad dressings. Traditionally in Japan, capelin caviar is called Masago; however in the United States it is marketed as Tobikko or Tobico, to resemble more traditional flying fish roe. Since capelin caviar is very similar to flying fish in size and texture (the beads are slightly smaller and less transparent) it is commonly used as its less expensive substitute.

The flavor profiles and colors of Tobikko Capelin Caviar are the same as of Flying fish:

  • Orange (natural color of capelin roe) - Mild smoky, salty flavor
  • Yellow (usually yuzu is used) - Spicy ginger flavor
  • Green (mixed with wasabi) - Mildly spicy wasabi flavor
  • Red - Flavored with chili pepper
  • Black (squid ink) - Slightly sweet and salty flavor

Suggested use: Tobikko Capelin caviar is usually sold to Asian and Japanese restaurants as a substitute for flying fish roe. It implies the same use as flying fish would. Its strongest selling point is its more economical price.

Buy Capelin Caviar at Marky's