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Cheat’s Guide to Caviar

Cheat’s Guide to Caviar


Caviar is one of the world’s most prized foods. Whilst all fish eggs can be described as roe, legally only sturgeon roe can be classified as caviar.

CROE Caviar is an Imperial Beluga Caviar - but what does that actually mean? Find our guide to everything you need to know about caviar rating and grading below.


Grey Beluga caviar is the most prestigious of caviars, and whilst bigger isn’t always better, when it comes to Beluga the sturgeon’s larger size (it’s the third-biggest bony fish in the world) and therefore the size of its eggs are one of the key reasons it’s so prized. What’s more, Beluga sturgeon (huso huso) is indigenous to the Caspian Sea and there are strict rules regarding its over-fishing, which is what makes its roe so rare. Beluga sturgeon is only seen to have reached maturity at around 20 years old, again contributing to its scarcity - you can’t rush perfection.


Osetra sturgeon is smaller than Beluga, and therefore the roe itself is not as sizeable - there’s also a difference in colour with the eggs varying in hue from gold to deep brown. The eggs have a firmer texture than Beluga and their taste is prized for a distinct nutty flavour.


Baerii caviar has small grey or black eggs with a distinct creamy finish. The smallest of the three sturgeons, it is able to reproduce at a quicker rate than Beluga and Osetra sturgeon (reaching maturity in six years, rather than 20), making Sevruga Baerii less rare than the other two varieties


There are several grades of caviar, designed to provide a guide to their quality. CROE’s Beluga Caviar is the highest of these grades - Imperial.


Imperial caviar is the best example of any caviar variety. Harvested from mature sturgeon, Imperial-grade eggs will be uniformly large in size and pale in colour, with a delicate flavour.


Royal caviar roe is smaller and darker than Imperial, but the quality is still great, with uniform eggs.


Caviar graded as Classic will meet the stipulated size and colour requirement for the given type of caviar. Darker in colour, it is solid but not exceptional