Caviar vs Roe
Roe refers to the eggs of fish, urchin, scallop, or shrimp and is considered a delicacy when served deep-fried or grilled. It is a rich source of omega-3 fatty acids. The term caviar often causes confusion in menus, as some people believe it is synonymous with roe while others think it is different. This article aims to clarify the difference between the two, so readers can better understand what they are being offered in restaurants.
Caviar
Caviar is the term for salted fish eggs, but not all fish eggs can be called caviar. There are around 26 species of sturgeon, and only the salted eggs of sturgeon are specifically labeled as caviar. The term is mostly used for sturgeon eggs found in the Black Sea and Caspian Sea. When you see the word caviar as standalone on a restaurant menu, you can be sure you are being served sturgeon eggs, regardless of whether they come from the US, Iran, Bangladesh, Japan, or any other part of the world. Sometimes, however, seafood restaurants mention the fish variety as a prefix to caviar, such as salmon caviar or trout caviar, indicating the customer will receive caviar from that particular fish variety. Modern customers often consider themselves gourmets and prefer to know not only the type of fish variety but also its origin. This is why menus often include the name of the country and the fish type before the word caviar.
Roe
Roe is the general term for egg masses in the ovaries of fish that are eaten raw or cooked as an ingredient in seafood recipes. It can be the egg mass of sea urchin, shrimp, fish, or any other marine animal.
Key Takeaways
- Roe is a general term for harvested eggs of marine animals, while Caviar is a specific type of roe obtained from the sturgeon family of fish.
- Caviar is salted roe from certain species of fish found in the Black Sea and Caspian Sea.
- Sturgeon caviar is considered a delicacy and is very expensive, which is why there are cheaper varieties of caviar, such as smoked cod roe, to serve people in some parts of the world.
