Welcome to Caviar Myths and Facts, where you can explore common beliefs about serving, origin, quality and health. Follow the guides to see how claims are tested against evidence and where the evidence is thin.
Discover what makes roe caviar, which fish lie behind familiar names, and what to look for when choosing it.
Read →What Is Caviar? A Plain-English DefinitionDiscover what makes roe caviar, how it is prepared and why its definition differs across food standards, trade rules and labelling guidance.
Read →Caviar vs Roe: What Is the Difference?Discover how caviar differs from roe and why food standards, labels and wildlife rules draw the line in different places.
Read →Is Caviar Raw or Cooked?Find out why salting does not cook caviar, what pasteurisation changes and why ready to eat caviar still needs careful storage.
Read →What Does Caviar Taste Like?Discover what to expect from your first spoonful of caviar, from its savoury flavour and gentle pop to the differences between varieties.
Read →Why Is Caviar So Prized? Biology, Time and CraftDiscover why caviar is prized, from years of sturgeon husbandry and careful egg selection to salting, maturation and the history of wild stock conservation.
Read →Common Caviar Myths Debunked · Why Not Use a Silver Spoon? · Does Caviar Always Come from Russia or Iran? · Is Black Caviar Better Than Golden? · Are Bigger Eggs Better? · Is Farmed Caviar Worse Than Wild? · Must Caviar Be Served with Vodka? · Is Caviar an Aphrodisiac?
