First, let’s recap. What is Caviar? Caviar is eggs or roe collected from the sturgeon family traditionally sourced from the Caspian and Black Seas. Although all female fish lay eggs, only sturgeon eggs are considered Caviar. Other forms of fish eggs like salmon, trout, and flying fish are also considered “roe”, however these are known as Caviar substitutes, a popular and affordable alternative to Caviar.

Now the question is, what is Imported Caviar? Among all of the different types of Caviar available in the market there are two main categories: Imported and Domestic. The difference is quite simple: Imported Caviar refers to the types of Caviar farmed and produced in Europe in the original countries with long Caviar tradition. On the other hand, Domestic Caviar is the one produced in the United States as a result of the overfishing and banning of several kinds of the fish.

Choosing the ideal Caviar may be tricky, especially for beginners, but if you want to go all the way in choosing between Imported Caviar types, there are certain factors that will help you distinguish the best caviars:

• Top quality caviars are lightly salted, prepared in the true “Malossol” manner.
• Caviar should never have a strong or overpowering “fishy” odor. Instead, great quality caviar has a subtle essence of the ocean.
• Caviar eggs should be distinctly separate globes, with a firm, lustrous appearance.
• Caviar eggs should pop in the mouth, releasing a buttery, nutty flavor that flows over the tongue.
• And caviar never, ever is colored with artificial colors.

Following this advice and knowing what Imported Caviar is, next Caviar Lover is sharing a list of the best 3 types of Imported Caviar available in our online store.