Short answer: Caviar is made from the unfertilized eggs (roe) of sturgeon, cured with salt. That’s all that goes into pure caviar.

So, what is caviar made of, exactly? It is sturgeon roe plus salt, usually 3–6% by weight. Most of it now comes from farms, not the wild.

What Is Caviar Made Of?

Caviar is made of salt-cured sturgeon eggs. The eggs are unfertilized, and the salt preserves them and brings out their flavor.

Pure caviar has no other ingredients. Some no-kill producers add a little calcium chloride to firm the eggs. Lower-grade and pasteurized types may use preservatives such as boric acid or sodium benzoate.

Legally, only sturgeon roe can be called “caviar” in the US and France. Other fish eggs must carry the fish name, like “salmon caviar.”

What Fish Does Caviar Come From?

Caviar comes from sturgeon, a group of fish in the family Acipenseridae. The classic sources are Beluga, Osetra, and Sevruga.

Traditionally, these fish lived in the Caspian and Black Sea regions. Today, farms in the USA, Italy, France, China, Uruguay, Germany, Canada, and Israel also produce it. Other sturgeon used include Kaluga, Siberian, White, and Sterlet.

How Is Caviar Made?

Caviar is made by removing the roe from a female sturgeon, then sieving, rinsing, salting, grading, and packing it. Speed matters, because the eggs need to be processed within about 15–20 minutes of extraction.

The main steps look like this:

1. Harvest the roe from a mature female.
2. Remove the egg mass (the skein) from the ovaries.
3. Pass the eggs through a fine sieve to separate them from membrane and fat.
4. Rinse them in cold water and pat them dry.
5. Weigh the eggs and add salt.
6. Mix gently so the salt spreads evenly.
7. Grade by size, color, firmness, and aroma.
8. Pack in airtight tins or jars, then refrigerate or pasteurize.

Salt level sets the grade:

Grade	Salt	Unopened Shelf Life	Texture
Malossol	3–4%	4–6 weeks, refrigerated	Firm, distinct pearls
Salted	10–12%	3–6 months	Slightly firmer
Pressed	10–15%	6–12 months	Soft, spreadable
Pasteurized	Varies	6–12 months	Firmer, less delicate

“Malossol” is Russian for “little salt,” and it is the premium choice.

How Is Caviar Harvested?

Caviar is harvested in one of three ways: the traditional method, the C-section method, or the Vivace method. Only the traditional one kills the fish.

Method	Fish Survives?	Ethical Rating	Cost
Traditional	No	Low	Lower
C-section	Yes	Medium	Medium
Vivace (no-kill)	Yes	High	Higher

In the C-section method, a surgeon makes a small incision to remove the roe. With Vivace, the eggs are massaged out during spawning and treated with calcium to firm them up. Modern farms also use ultrasound to check that the roe is ready before harvest. This improves quality and cuts waste.

Caviar vs. Roe: What’s the Difference?

Roe means any fish eggs, while caviar means salt-cured sturgeon roe. All caviar is roe, but most roe is not caviar.

Here’s how the common ones compare:

Product	Source Fish	Salt	Price (per oz)
True caviar	Sturgeon	3–6%	50–300+
Salmon roe (ikura)	Salmon	3–5%	10–30
Lumpfish roe	Lumpfish	5–8%	5–15
Capelin roe (masago)	Capelin	4–6%	5–10
Tobiko	Flying fish	3–5%	8–20

Sturgeon caviar is usually gray to black, and salmon roe is orange-red. Be careful, though. Lumpfish roe is often dyed black and sold as “caviar.”

Types of Caviar Explained

The main types of caviar are named after the sturgeon they come from. Each has its own egg size, color, and taste.

• Beluga: The largest eggs (3–4 mm). Creamy, mild, and buttery. About 1,500–3,000+ per kg.
• Osetra: Medium eggs, gray-brown to golden. Nutty and rich. About 750–1,500 per kg.
• Sevruga: The smallest eggs, dark gray-black. Intense and briny. About 800–2,000 per kg.
• Kaluga: Light gray and similar to Beluga, but milder. About 600–1,200 per kg.
• Siberian: Dark brown-gray and earthy. About 400–800 per kg.

If you’re new to caviar, start with Siberian or Kaluga. They cost 40–60% less than Beluga and are getting popular as “affordable luxury.”

Why Is Caviar So Expensive?

Caviar is expensive because sturgeon take a very long time to mature, and the supply is small. Sturgeon need 7 to 20 years, depending on the species, before they produce eggs.

Only females make roe. Harvesting and processing are also slow, careful work. Add in the cost of certifications and ethical farming, plus high demand, and the price climbs. All 27 sturgeon species are threatened or endangered, which limits supply even more.

Is Caviar Sustainable?

Modern caviar can be sustainable, especially when it is farmed. Nearly all legal caviar today is farmed, and wild harvest is banned or heavily restricted.

Many farms use Recirculating Aquaculture Systems (RAS), which reuse up to 99% of their water. This allows land-based farming in places like the USA, Europe, and Israel. Producers such as Petrusco Caviar, Caviar Russe, and Marky’s now use Vivace or C-section methods.

Look for CITES certification. CITES is the international treaty that protects endangered species. Legal caviar must come with CITES documentation to prove it was sourced legally. Tighter traceability rules came in during 2024–2025.

Is Caviar Healthy?

Caviar is nutritious, but it is also high in salt. It is a good source of protein, omega-3s, and vitamins.

Per 100 g, caviar has about 252–264 calories, 24–28 g of protein, and 18–21 g of fat. It is rich in vitamin B12, vitamin D, iron, and selenium. A typical serving is only 1–2 tablespoons (15–30 g), so you get far less than that.

There are two things to watch. Sodium is high, at roughly 1,500–1,800 mg per 100 g. Cholesterol is also notable, at about 500 mg per 100 g. Most people can enjoy caviar in moderation. Sturgeon caviar is low in mercury, and pregnant women should choose pasteurized types.

Is Caviar Vegetarian or Vegan?

No. Caviar comes from fish, so it is neither vegetarian nor vegan. Plant-based options exist, made from seaweed, tapioca, or algae. They copy the pop and briny taste, and they are growing 15–20% a year.

How to Eat and Store Caviar

Serve caviar plain or with simple foods, using a non-metal spoon. Metal, especially silver, can oxidize the eggs and give a metallic taste. Use mother-of-pearl, bone, horn, wood, or plastic.

Good partners include blinis, toast points, crème fraîche, and minced egg. Champagne and chilled vodka are classic drinks. Take it out of the fridge 10–15 minutes before serving.

For storage:

• Keep it at 28–32°F (-2 to 0°C), in the coldest part of the fridge, not the door.
• Never freeze it, because freezing turns the pearls mushy.
• Eat opened fresh caviar within 2–3 days.

How to Spot Quality Caviar

Good caviar looks glossy, feels firm, and smells like the ocean. Bad caviar smells fishy or like ammonia.

Also check the label for the species, origin, harvest date, salt content, and CITES number. If the price seems too good to be true, it is probably lumpfish or capelin roe.

A Short History of Caviar

Ancient Persians first salt-cured sturgeon roe around 500 BCE and called it “khav-yar.” Later, Russia and Iran became the major exporters. Overfishing then collapsed wild sturgeon populations, and CITES rules followed. Farming has grown ever since.

Latest Updates

The global caviar market was worth USD 481.66 million in 2025 and could pass USD 1 billion by 2034. Asia Pacific leads with a 34.6% share. China now produces an estimated 30–40% of farmed caviar. Iranian caviar is also returning to global markets with renewed CITES certification.

Conclusion

Caviar is salt-cured sturgeon roe, and nothing more. Its cost comes from the fish’s slow growth and careful handling. Read labels, look for CITES certification, and consider no-kill brands. Then you can enjoy it responsibly.

FAQs

What is caviar made of?
Caviar is made from unfertilized sturgeon eggs cured with salt, usually 3–6%.

Is caviar just fish eggs?
Yes, but only sturgeon eggs count. Roe from salmon, lumpfish, or trout must be labeled with the fish name.

Is all caviar from sturgeon?
True caviar is. Other products called “caviar” are substitutes.

Does the sturgeon die when caviar is harvested?
Traditionally, yes. Modern C-section and Vivace methods let the fish survive.

Is caviar raw or cooked?
Raw and salt-cured. Only pasteurized caviar is heat-treated.

What does caviar taste like?
Briny, buttery, and nutty, with a delicate pop. Beluga is creamy, Osetra is nutty, and Sevruga is intense.

How long does caviar last?
Fresh malossol lasts 4–6 weeks unopened and 2–3 days once opened. Pasteurized lasts 6–12 months unopened.

Is caviar halal or kosher?
Most Islamic scholars consider caviar halal. Kosher views on sturgeon differ, so check with a rabbi. Salmon roe is widely accepted as kosher.