Caviar is defined as matured sturgeon eggs, and only sturgeon eggs can be used to make caviar. The term “caviar” is not synonymous with “roe,” which refers to all fish eggs, including salmon, trout, and flying fish. Caviar is a type of roe, but “red caviar,” as salmon roe is sometimes referred to, does not exist. Because salmon and sturgeon are completely different species of fish, the proper name is simply salmon roe.
Color, size, and texture are noted during the harvest phase and must meet our criteria per each variety and species specifications. The second stage of grading occurs after the Caviar has completed its maturation phase and curing process, which can take up to 2-3 months depending on the species. Caviar is classified into grades based on the quality of the caviar.
Here are the various grades of caviar that are available:
Size: The size of each individual caviar egg influences everything from the texture in your mouth to the finish. Larger beads have more fluid within them, and most people prefer larger beads over smaller ones. However, size is only one aspect of grade, and there are other factors where the biggest isn’t always the best.
Texture: The texture of caviar is defined by its firmness and resulting “pop.” Individual preferences vary greatly, but most caviar connoisseurs prefer firmer beads with a more pronounced pop. Firmer texture and bead size are frequently linked, and both are important in the Petrossian grading process.
Flavor: Caviar flavors vary greatly between types, as the breed of fish has a significant impact on the flavor of the caviar. Flavor and grade are related in that higher grades of caviar showcase more nuanced, complex, and balanced versions of those flavors. Surprisingly, the flavors of caviar can be influenced by what the sturgeon are fed, which can explain some of the differences.
Finish: Caviar leaves a flavorful aftertaste on the tongue as well as an effervescent perfume in the mouth and nostrils. The finish frequently mimics the flavor profile, with brine, butter, and cream combinations. Caviar finishes are typically described in terms of smoothness, such as “velvety.”
Pearl caviar is a leading seafood supplier and distributor. We source and ship a variety of fresh and frozen seafood, sturgeon caviar, Osetra Sturgeon Caviar, and salmon. Pearl caviar proudly facilitates the modern Caviar re-packing method as well as the excellence in storage and distribution methods. You can order caviar in wholesale online through our website
