Seafood | Gluten Free Low Carb Keto

Black Caviar

Acipenseridae Allergens: Fish
Black Caviar

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine Russian, French, Iranian
  • Seasonality Year-Round
  • Source Sturgeon roe

The Forktionary Angle

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Definition

Unfertilized salt-cured roe from various species of sturgeon, highly prized for its rich, complex flavor and delicate texture.

Sensory Profile

TasteBriny, Buttery, Umami, Slightly nutty, Ocean-fresh
TextureDelicate, Pop, Creamy, Smooth
AromaClean, Oceanic, Subtle nuttiness
AcidityLow

Technical Metrics

Nutrition Facts

Per 1 tbsp (15g)
Calories264 kcal
Total Fat18g
Saturated Fat4g
Trans Fat0g
Cholesterol588mg
Protein25g
Total Carbohydrate4g
Dietary Fiber0g
Total Sugars0g
Calcium275mg
Iron12mg
Potassium300mg

Chef’s Secret

Always serve black caviar with a mother-of-pearl or bone spoon, as metal can impart an unwanted metallic taste.

Substitutions

Best Match

Salmon Roe (Ikura)

1:1

Good pop, briny, less complex, more accessible

Osetra Caviar

1:1

Different sturgeon, similar prestige, nutty notes

Trout Roe

1:1

Smaller eggs, milder flavor, often orange

Bottarga (grated)

N/A

Intense umami, different texture, but a high-end briny alternative

Buying Guide

Purchase from reputable sources. Look for glistening, whole eggs without liquid. Store unopened in the coldest part of the fridge.

Flavor Pairings

Blinis crème fraîche toast points hard-boiled eggs potatoes champagne.