Red caviar is a rather popular delicacy all around the world. It usually comes from different salmon species and not from sturgeon, so some connoisseurs don’t classify it as caviar at all. However, if true black caviar isn’t available to you, note that the red one does come pretty close to its unique taste. So, what does red caviar taste like?
Red caviar brings a unique umami taste and a combination of fishy, salty, and sweet flavors. However, since different types of fish produce red roe, there can be a slight taste difference between variations of red caviar. Chum salmon caviar is considered the tastiest, but others are not far behind.
The following article can provide you with everything you need to know about the red caviar flavor and variations. Make sure you read it before placing red caviar into your shopping cart.
Red caviar has a high amount of umami, a so-called fifth taste – a savory flavor that spreads across your tongue and leaves a rich aftertaste. Red caviar is usually saltier with a more pronounced fish taste than sturgeon caviar and not as refreshing, which is why some may need time to get used to it. However, remember that salmon roe brings a certain sweetness to the mix.
Compared to higher-quality sturgeon caviar, red caviar is produced with significantly less care, and it shows in the taste and the texture of roe. While sturgeon caviar producers aim to keep roe intact, it’s not the case with the red one, which is why it usually comes with a more slimy texture.
Simultaneously, red roe is typically exposed to heavy salting so that it can endure pasteurization, which will prolong its shelf life. However, it results in saltines covering the true taste. On top of that, many red caviar cans contain food preservatives. If you want to taste high-end caviar, make sure you choose a producer that doesn’t use these processing techniques.
If you’re not a fan of excessive saltines, make sure to find fresh caviar – the fresher it is, the less salty it will be. At the same time, the longer it can stand on the shelf, the more initial sweets it loses.
Yes, different fish varieties can affect the slightly different tastes of roe. Red caviar is, in most cases, produced from
- Different salmon species,
While trout roe has a very subtle bitterness to the taste, it is much more pronounced in red salmon and coho caviar. Chum salmon caviar probably has the most delicious taste, without bitterness and fishiness, which is why it’s sometimes referred to as royal caviar.
In the table below, you can find the most common roe types and their characteristics:
|Red (sockeye) salmon||Red||Small|
|Silver (coho) salmon||Dark red to burgundy||Mid-sized|
|Pink (humpback) salmon||Bright orange||Mid-sized|
|Chum salmon||Light orange||Large|
|King (chinook) salmon||Red-orange||Large|
|Grayling||Light orange to amber||Medium-sized|
How to Eat Red Caviar?
While black caviar can be eaten on its own, the more fishy and salty taste of red caviar usually demands you eat it combined with some other food. In addition to that, make sure you never use metal materials when handling the caviar because it will absorb the metal taste. Instead, look for spoons made from the mother of pearl, bone, or crystal.
For the Best Caviar Tasting Experience, Choose Only High-Quality Products
Red caviar can provide you with an amazing and unique taste for a reasonably affordable price, but only when you choose the prime quality kind.
Don’t let the cost dictate your choice if you’re really looking forward to trying it.
It’s the only way to truly experience why it’s one of the most favored delicacies worldwide.