Caviars & Roes

Caviars and roes on this page range from true sturgeon caviar to more affordable roes from salmon, trout, whitefish, lumpfish and capelin, plus caviar spreads. True caviar comes only from sturgeon and is the most expensive, while salmon roe has large, bright orange pearls that pop, and lumpfish and capelin roe are small, often dyed and used as a garnish. The first decision is the occasion, because a special dinner and a sushi topping call for very different products.

Freshness and storage are the next questions. Fresh caviar must stay cold and be eaten within days of opening, while pasteurised and shelf stable roes keep longer unopened. Check the storage instructions and the date on the tin or jar. Among the 5 products that list item weight, most fall between 0.4 and 1.8 pounds, and 1 pounds is typical.

Serving matters for taste. Serve caviar chilled, with a spoon made of mother of pearl, bone or plastic, since metal can affect the taste, on blinis, toast or potatoes with crème fraîche. Salmon roe is popular on sushi and eggs.

Before buying, check the fish species, whether the product is fresh, pasteurised or shelf stable, the tin size, the salt content and the shipping method, since fresh caviar must arrive cold. Check the origin and whether the sturgeon is farmed, which many buyers prefer for sustainability.

How we list products: every listing here has a recorded price, a minimum customer rating and enough ratings or monthly sales. Generic and unbranded listings are left out; every real brand stays, including brands sold only on Amazon. Products are ordered by the same ProductDome score on every page.Editorial policy