This unexpected delicacy consists of salt-cured fish eggs called roe. Even though you can buy hundreds of types of fish eggs on the market today, enthusiasts generally define caviar as eggs from the sturgeon. If you're not in-the-know about caviar (and who is?), then things get a little more complicated when you find out that there are actually 27 types of sturgeon. To serve the top choices, aim for sturgeon that are from the Caspian and Black Seas—Beluga, Ossetra and Sevruga caviars. F&W's guide will demystify the complexity surrounding this expensive ingredient with easy-to-understand recipes and pointers to help you buy.

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Poppy's Caviar
Julia Sullivan’s flavor arsenal is stocked with things like  gorgeous local dairy products, Tennessee caviar, and oil-packed anchovies. But these are just a few of the arrows in her quiver at Henrietta Red. In this perfect, elegant snack from Best New Chef Julia Sullivan at Nashville’s Henrietta Red, a fresh herb vinaigrette cuts through sour cream topped with briny paddlefish roe. Sullivan based this dish on one her father used to make.
20 Indulgent Caviar Recipes
Salty, briny, and an instant reminder of the ocean, caviar is something we love to eat plain, or minimally dressed on a potato chip. Yet a dollop of it instantly elevates other dishes, too, from a riff on carbonara to deviled eggs. It’s a little bit of a splurge, yes, but with these recipes, the payoff is definitely worth it.
Caviar: The Best Reason to Get on a Plane
Here’s a great reason to fly to Paris: so you can fly back on Air France out of Charles de Gaulle and get some caviar from master French chef Joël Robuchon.
The Future of Caviar Is in Louisiana
America is experiencing a domestic caviar renaissance. If you want to get in on the ground floor and invest, New Orleans chef John Folse recommends looking to Louisiana.

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5 American Caviars You Should Buy Right Now
America is experiencing a caviar rennaissance. Here are top selections from five producers who ship their excellent caviar nationwide.
The American Caviar Renaissance
Amid the bad news about caviar—the overfishing of sturgeon and import sanctions—could this symbol of aristocratic elegance actually be entering a second golden age?