Making a resolution is all about setting a goal or trying something new. If you’re aiming to learn new skills in the kitchen or training your palate with fine foods, we have news for you! You’re at the right place and the perfect way to accomplish what you’re wishing for is with Caviar. 

Caviar is a one in a million delicacy. It comes from wild sturgeon fish, which belongs to the Acipenseridae family originally from the Caspian Sea and the Black Sea. Caviar is a rare and luxurious delicacy usually served cold. However, depending on its type it can be served in many ways! 

Types of Caviar 

Did you know Caviar isn’t just one? People have been consuming sturgeon Caviar for hundreds of years.There are approximately 27 sturgeon especies and you’ll be able to find  Caviar of all flavors, colors and budgets. Today House of Caviar is introducing you to the top varieties of Caviar to try in 2022: Beluga, Ossetra, Paddlefish Caviar and Salmon Roe. What are their features and differences? How to serve them? We’re going to tell you everything! 

Beluga Caviar 

Beluga Caviar is one of the most exclusive types of Caviar. Its texture is delicate, smooth and buttery and  its taste  is described as “magical”.  However , the Beluga sturgeon is in serious danger of extinction due to the uncontrolled exploitation, so you won’t  find this type of Caviar available. But  you  will find Beluga Hybrid, a hybrid that combines the size and flavor profile of original Beluga with the sustainability and production-speed of smaller Siberian sturgeon Caviars. 

Sounds like something to try? Here’s a recipe idea for an elegant appetizer or a perfect classy snack. 

Russian Blini with Smoked Salmon, Sour Cream and Beluga Hybrid 


6 tsp. Beluga Hybrid Caviar 

12 blinis

12 oz. smoked salmon

3 oz. full-fat sour cream

3 tsp. chives, chopped

Black pepper to taste

Place a small dollop of sour cream on each blini. Top with a folded piece of salmon, followed by a ½ tsp. of the Beluga Hybrid. Sprinkle a hint of black pepper and some chopped chives on top and voilá!

Ossetra Caviar 

Osetra Caviar is the most popular type of caviar around the world. Ossetra comes in  second in order of exclusivity, just behind Beluga caviar and before Sevruga. It is described as  soft and loose, and the taste it leaves in the mouth can remind you of the taste of walnuts. You can pair Ossetra with any type of recipe and it will go more than well. Here’s an easy idea to try at home: 

Toasted Brioche with Crème Fraiche and Ossetra Caviar


2 tbsp. Ossetra Caviar

½ loaf brioche

1 tbsp. butter

4 oz. crème fraîche

Cut out small rounds of brioche using a cookie cutter measuring about 1 ½” in diameter. Melt half the butter in a small skillet and toast the rounds on one side until just lightly golden. Flip and repeat with the remaining butter. After the rounds have fully cooled, place a small dollop of crème fraiche on top and top with about ¼ to ½ tablespoons of Ossetra Caviar. Serve and enjoy!

Paddlefish Caviar 

Paddlefish is actually considered a fish roe, not a Caviar, since it does not originate from a Sturgeon species of fish.It belongs to the Domestic Caviar family, which is the type of roe farmed and produced in the U.S. It is distinguished by an earthy, silky and smooth flavor with a subtle finish. For those with a lower budget, Paddlefish Caviar is a fine yet less expensive alternative to sturgeon Caviar. And if you’re wondering how to serve it, this is a recipe idea you should try: 

Deviled Quail Eggs with Paddlefish Caviar


Kosher salt

2 large quail eggs

12 quail eggs

2 Tbs. mayonnaise

1/2 tsp. Dijon mustard

1/8 tsp. finely grated lemon zest

1 Tbs. Paddlefish or Hackleback Caviar 

Boil the eggs and cnce cooled, carefully peel the eggs and cut each in half lengthwise. Remove the yolks from the egg halves and transfer them to a food processor fitted with a steel blade, reserving the whites of the quail eggs and discarding the whites of the quail eggs (or saving them for another use). Add the mayonnaise, mustard, and lemon zest, and process the mixture to a fine paste. Season carefully to taste with salt, bearing in mind that the quail eggs will be topped with Caviar. Transfer the deviled yolks to a pastry bag fitted with a small star tip and pipe the filling into the quail egg white halves. Top each with a scant amount of caviar and transfer to a platter before serving.

Salmon Roe 

This type of roe isn’t Caviar but it is known as a “Caviar Substitute”. Caviar Substitutes  are affordable alternatives to Caviar. These are also original and tasty.  One of the most popular products in this category is Salmon Roe, also called “Red Caviar”.  It has a fresh, salty, and slightly “fishy” taste and it is consumed worldwide. Salmon Roe is a very versatile food, try it  over buttered bread and served with sour cream, lemon, and onion for garnish. However, here’s another idea  for you: 

Scrambled eggs, salmon caviar and chives on toast


4 slices white bread

3 tbsp Butter

6 Eggs

1 tbsp Salmon Roe 

12  Chives 

Toast the bread and keep warm. Meanwhile, melt the butter in a small pan over a low heat. Beat the eggs, season with salt and pepper and pour into the pan. Cook very gently, stirring all the time, until the eggs are just cooked. Serve the eggs on the toast garnished with the salmon caviar and chives.

So, which one is your first pick? If you’re still deciding, House of Caviar has all of them in our online store. Come and visit whenever you want to and find the greatest selection of high quality Caviar with us. We’ll be more than glad to have you!