A Beginner’s Guide to Caviar
For many, caviar evokes images of old money and white tablecloths, whispered conversations and champagne towers. But beyond its association with luxury, caviar is cultural — steeped in centuries of tradition, storytelling, and regional identity. Whether it’s being spooned delicately on blinis in Russia, or topping rice in a high-end Japanese omakase, caviar reflects a layered conversation about taste, heritage, and access.
So, what exactly is caviar? How do you eat it without feeling out of place? And how do you know you’re getting the real deal? This beginner’s guide breaks it down…no judgment, no gatekeeping.
What Is Caviar, Really?
At its most essential, caviar is salt-cured fish eggs — specifically from sturgeon, a prehistoric fish that swims in rivers and lakes across Eurasia and North America. The most prized varieties come from the Caspian Sea and include:
Beluga: Rich, creamy, large pearls — the rarest and most expensive.
Ossetra: Nutty and golden to dark brown in color, with a firmer texture.
Sevruga: Smaller eggs, briny and punchy, often more affordable.
Today, sustainable caviar farming has changed the game. Many brands now offer responsibly sourced sturgeon caviar from France, the U.S., and China.
You don’t need to be at a five-star restaurant to enjoy caviar. In fact, the most joyful caviar experiences often happen casually — around a kitchen island with friends and a bottle of something bubbly.
Here’s how to ease in:
1. Start With a Caviar Tasting Set
Brands like Caviar Russe, Imperial, or The Caviar Co. offer sampler sets so you can taste a few varieties side-by-side and find what you like — whether you lean buttery, salty, or umami.
2. Use the Right Spoon (Or Your Hand)
Caviar reacts to metal, so always use a mother-of-pearl, horn, or gold spoon. In some traditions, it’s served directly on the back of your hand, near the thumb — warming slightly with your skin to enhance aroma and flavor.
3. Serve It Simply
Caviar doesn’t need much. Traditional accompaniments include:
Blinis (mini pancakes)
Crème fraîche
Boiled egg (grated yolk and whites)
Chives or shallots
For something modern? Try caviar on:
Buttered toast
Kettle chips or tater tots
Deviled eggs or scallops
It’s about balance — fat, crunch, and salt all play well with the delicate pearls. I prefer the blinis or kettle chips.
Caviar and Culture: Who Gets to Claim It?
For a long time, caviar was viewed as an exclusive delicacy, reserved for aristocrats, and more recently, celebrities and tech billionaires. But that’s changing.
Today, chefs and creatives from Black, Asian, Middle Eastern, and Indigenous backgrounds are redefining luxury through their own cultural lenses. You might find caviar paired with jollof rice arancini, banh xeo, or southern biscuits. That’s the future of fine dining.
It’s also worth noting: Black and Brown diners have always had a relationship with indulgence, from fish roe in the American South to smoked fish in Caribbean cooking. Caviar is just another form of cultural expression. And now, we get to do it our way.
A Few Black-Owned or Inclusive Caviar & Luxury Food Brands to Explore
ROE Caviar – Modern and elegant with an approachable price point.
The Caviar Co. – Woman-owned, offering classes and experiences alongside tins.
Island Creek Oysters – While not Black-owned, they’re a gateway to combining luxury seafood with casual culture.
La Cienega Caviar (L.A.) – Black-owned catering pop-up with luxe seafood boards and curated events.
You don’t need generational wealth or a sommelier on speed dial to enjoy caviar. All you need is curiosity, openness, and a little cultural context. Whether you’re at a formal dinner or hosting a girls’ night in, consider caviar not as a flex — but as a moment of pleasure, presence, and play. Because ultimately luxury should feel like it belongs to you.
