What is the difference between black caviar and red caviar?

Black caviar generally refers to caviar harvested from sturgeon. Despite the name, its pearls can range in color from black and dark gray to brown, olive, amber, and even rare shades of gold. Black caviar is known for its refined flavor, delicate texture, and complexity.

Red caviar refers to roe harvested from species such as salmon and trout. While commonly referred to as "caviar," these products are more accurately classified as fish roe because they do not come from sturgeon. Red caviar features larger pearls in shades of orange, red, or yellow and typically offers a bolder, more pronounced flavor profile.

Some of the most popular examples include:

• Salmon Roe (Ikura)
• Trout Roe
• Keta Salmon Roe

In general, black caviar tends to be more delicate, buttery, and nuanced, while red caviar is often brighter, brinier, and more approachable in flavor.