A beginner's guide to caviar

If you've never bought caviar, the first tin can feel intimidating. This guide covers the basics so you can buy with confidence.

What caviar is

In the United States, caviar means the salted roe of sturgeon. Roe from other fish, such as salmon or paddlefish, has to be sold with the fish's name. Good caviar has only two ingredients: roe and salt.

Where it comes from

Most caviar sold today comes from farm-raised sturgeon, which is more reliable and more sustainable than wild fishing. Species and hybrids differ in pearl size, color and flavor. Opus Kaluga Hybrid, for example, comes from a cross of Huso dauricus and Acipenser schrenckii, and it has large, firm pearls and a buttery, almond-leaning flavor.

What to look for

• A short ingredient list. Roe and salt. Be wary of anything with preservatives or colorings.
• Whole, glossy pearls that are not broken, cloudy or mushy
• A clean smell of the sea, not strongly fishy or sour
• "Malossol." A Russian word meaning "little salt", which describes a light, quality cure
• Clear origin information. A good seller can tell you the species, where it was farmed and where it was packed
• Fresh or pasteurized. Fresh, unpasteurized caviar has the best texture but has to stay cold and be eaten soon. Pasteurized caviar lasts longer but is often softer.

What to be careful about

• A very low price. Real sturgeon caviar is expensive to produce. A bargain may be a different roe, an older product or something that has been heavily processed.
• Unclear labeling. If the label does not say what fish it came from, ask.
• Poor storage. Caviar that has been kept warm will taste worse and may be unsafe.

How much to buy

Plan on 15 to 30 grams per person for a taste. A 50 gram tin serves two or three people, and a 125 gram tin is good for a small dinner. Opus Kaluga Hybrid is $1.50 per gram in 50, 125, 250 and 500 gram tins, with a courier fee added at checkout.

How to store it

Keep fresh caviar in the coldest part of the refrigerator, between 28 and 32°F, and don't freeze it. Enjoy it within 48 hours of opening. See why caviar comes in a tin.

How to serve it

Serve it cold, on ice, with a non-metal spoon, and with plain blini and crème fraîche. See how to serve caviar and what caviar tastes like.

Opus Caviar is opening soon with same-day courier delivery across the South Bay. Join the list to be first to order.