How Many Types Are There In Caviar?

Chetak is right, only sturgeon roe/caviar is true caviar, but they do have ones made with salmon, whitefish, trout, paddlefish, lumpfish, flying fish or Japanese tobiko and a few more, all have a similar flavour, as chef I used the real thing for various dishes we did a party at a hotel I worked at and had a 2 kg tin of beluga caviar and made a giant ice sculpture to set it in, caviar is traditionally served on ice, with dry white toast points, finely dice onions, egg hard cooked and separated, the yolk and whites sieved to make the small, parsley, lemon wedges on the side separately, some like capers but I find them to strong, proper serving to is with non metal spoons, ones made of olive wood, bone, mother of pearl, and there is only 1 metal that does not taint the caviar, but a 24 carat gold spoons while available are not as common, they would disappear so fast the caviar would sprout. I have also made the Russian buckwheat pancakes the size of a silver dollar, "blini" you serve them with sour cream or creme fraiche and a dab of caviar.