What Is Caviar?
Caviar is the salted, unfertilized roe of sturgeon — a delicacy long revered for its texture, flavor, and rarity. Historically, only roe from wild sturgeon in the Caspian and Black Seas — Beluga, Osetra, and Sevruga — held the title of “true caviar.” Today, that definition includes roe from other sturgeon species like Kaluga, Siberian, Sterlet, and White Sturgeon, among others.
In some regions, the term “caviar” is also applied to roe from non-sturgeon fish such as salmon, trout, or paddlefish. But globally recognized standards — including those from the UN’s Food and Agriculture Organization and CITES — reserve the name strictly for roe from the Acipenseriformes order (sturgeon and paddlefish). Anything else is considered a substitute — unless clearly labeled (e.g., “Salmon Caviar”).
Why Caviar?
Once exclusive to royalty and the elite, caviar has evolved — and so has access. Thanks to global aquaculture and responsible sourcing, this ancient delicacy is now more widely available, though its finest expressions — like Beluga 000or aged “gold” caviar — remain rare, costly, and revered.
Tasting Caviar
Caviar isn’t about instant gratification — it’s a slow luxury. The flavor unfolds in layers: delicate brine, buttery richness, mineral depth. The first taste may surprise you. The second reveals more. By the third, you begin to understand.
To truly appreciate caviar, try a range — from the large, tender pearls of Beluga to the briny snap of Sevruga or the nutty richness of Osetra. Taste is personal; exploration is essential.
How to Identify Quality
High-quality caviar should:
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Have a clean, oceanic aroma — never fishy
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Feature firm, glossy pearls of uniform size
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Deliver a gentle pop, not a mushy texture
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Melt delicately on the tongue
Color, bead size, and flavor will vary naturally between species — that’s part of its character. Beluga offers the largest pearls and the softest finish. Osetra leans creamy and complex. Sevruga is bold and punchy. Each has its moment.
Storage & Serving
Caviar is fragile. It should be served chilled, never frozen, and handled with care — ideally using mother-of-pearl or non-metallic utensils to preserve its purity. Once opened, it’s best enjoyed within 1–2 days.
Caviar & Health
Beyond its decadence, caviar is surprisingly nutrient-rich:
Packed with Omega-3s, Vitamin B12, Iron, Selenium, and Protein, it supports heart health, brain function, and immune strength — and yes, it's been known to soften a hangover.
At CAVR, We Honor the Ritual
We don’t just serve caviar — we integrate it into everything. It’s not a garnish. It’s the foundation. Every dish at CAVR — from signature mains to indulgent desserts — is a redefinition of how caviar can be experienced.
This is not tradition for tradition’s sake. This is caviar, reimagined.
