Is Salmon Roe Caviar? Clarifying the Differences Between Roe and Caviar

Salmon roe and caviar – two delicious seafood delicacies that are often confused. While they may appear similar at first glance, there are some important distinctions between these two types of fish eggs. In this article, we’ll clarify exactly what salmon roe and caviar are, how they differ, and answer the question “is salmon roe caviar?”.

What is Salmon Roe?

Salmon roe refers to the egg masses of salmon. Also known as hard roe or soft roe, salmon eggs are harvested from female salmon before they are fertilized. Salmon roe varies in color from deep orange to bright red and has a firm, juicy texture when fresh. The taste is salty and oceanic, with a subtle pop when you bite into each individual egg.

Some popular types of salmon roe

• Chum salmon roe – Large, firm pearls with a robust flavor
• Pink salmon roe – Smaller eggs with a delicate, mildly sweet taste
• Sockeye salmon roe – Bright orange beads that pop in your mouth

Salmon roe is lower in calories and cholesterol compared to other fish roes. It’s rich in beneficial omega-3 fatty acids like EPA and DHA. Salmon roe is versatile – used as a topping in sushi on bagels, or as a standalone snack.

What is Caviar?

Caviar refers specifically to the salted roe of sturgeon, an ancient fish species that can live up to 100 years. The two main types of sturgeon caviar come from Beluga and Osetra sturgeon.

Beluga caviar is known for its soft large eggs and refined buttery taste. Osetra caviar has a nuttier, more robust flavor with a firmer texture. The color of caviar ranges from dark brown to black. It’s packed with vitamins, minerals, and those healthy omega-3s.

True caviar can only come from sturgeon, while other fish roes are sold as “caviar” in some regions. Caviar is a luxury ingredient, used sparingly to add richness and mouthfeel to dishes. Due to overfishing, sturgeon caviar is quite rare and expensive.

Key Differences Between Salmon Roe and Caviar

Now that we understand what defines salmon roe and caviar, what sets them apart? Here are the main differences:

• Source – Salmon roe comes from salmon, while caviar comes from sturgeon.

• Color – Salmon roe is brightly hued orange or red. Caviar is dark brown or black.

• Texture – The beads of salmon roe have a firm pop. Caviar has a smooth, delicate texture that melts in your mouth.

• Flavor – Salmon roe is mildly briny and salty. Caviar has a rich, refined nuttiness.

• Use – Salmon roe is very versatile, while caviar is added sparingly.

• Cost – Caviar is much more rare and expensive than the relatively affordable salmon roe.

• Production – Salmon roe is simply the egg masses of salmon. Caviar is cured and salted sturgeon roe.

So while they are both fish roe, caviar has a specific definition that excludes the roe from salmon and other fish.

Is Salmon Roe Considered Caviar?

Based on the major differences outlined above, salmon roe does not meet the criteria to be considered true caviar. Only the cured roe of sturgeon can accurately be called caviar. However, thanks to differing global regulations, you may see salmon roe marketed as “caviar” in some regions.

In the United States, the FDA allows any salted, cured fish roe to be labeled as caviar, as long as the fish type is specified. So “salmon caviar” is common on American product labels. However, in other parts of the world like Russia and Europe, this labeling would be erroneous or illegal. The traditional definition limits caviar to sturgeon roe exclusively.

Buying Quality Salmon Roe and Caviar

When purchasing salmon roe or caviar, quality is paramount. Seek out retailers who source sustainably and handle the products with care to maintain freshness. Here are some buying tips:

For salmon roe:

• Look for wild-caught Alaskan salmon roe for optimal flavor and texture
• The pearls should appear glossy and firm, not mushy
• Red-orange hue indicates freshness
• Avoid roe packaged in plastic, which can impart a chemical taste

For caviar:

• Shop from reputable purveyors that specify caviar grade (000, 00, 0)
• Opt for tins over jars – tins better preserve freshness
• The beads should hold together well, not smear onto each other
• Color and aroma should be rich – avoid any unpleasant or “fishy” odors
• Expect to pay upwards of $100 or more per ounce for quality caviar

Storing salmon roe and caviar properly is also key. Keep frozen until ready to eat, then thaw in the refrigerator. Once opened, store in the coldest part of the fridge and consume within 3-4 days. Avoid introducing any metals that can alter the taste.

Salmon Roe and Caviar: Delicious Ways to Enjoy Fish Roe

While salmon roe and caviar have their differences, they can both add a delightful dose of rich ocean flavor to many dishes:

• Add salmon roe as a crunchy, colorful topping to sushi rolls
• Mix caviar into cream cheese, spread on a toasted bagel
• Garnish seafood pasta, risottos or omelets with briny salmon pearls
• Fold a small spoonful of decadent caviar into just-cooked potato gnocchi
• Top blini, crackers or crostini with a dollop of roe as an elegant hors d’oeuvre
• Mix a few beads of caviar into mashed potato for luxe texture and taste

In the hands of a talented chef, both caviar and salmon roe can really elevate a dish. Roe provides a contrast of creamy, salty richness and satisfying pop.

So to answer our original question – no, salmon roe does not meet the criteria to be considered true caviar. While they are both types of fish roe and share some similarities, caviar has a precise definition that excludes the roe from salmon and other fish species. However, thanks to differing global regulations, you may see salmon roe marketed as “caviar”, especially in the United States. When shopping for these decadent fish egg delicacies, look for retailers who clearly specify the type of roe and handle it properly to maintain freshness and flavor. Both salmon roe and caviar offer a delightful way to add rich, savory ocean essence to your favorite seafood dishes in small doses.