Trout caviar
Not necessarily a fish you associate with caviar, the rainbow trout produces unique tasting caviar with a flavour that is less salty and much milder than sturgeon fish, making it perfect for being enjoyed by those who have not tasted caviar before and want to begin with a less strong variety. The eggs are orange and smaller in size compared to similar caviar producing fish like the salmon. But there are many benefits to the harvesting of trout caviar, namely that it is widely available throughout the world and is one of the least expensive of caviars.
Salmon (Red caviar)
Salmon eggs are often referred to as ‘red caviar’ due to their shade which ranges from light orange to a dark red. The eggs are of medium size and make for an intriguing alterative to sturgeon caviar as they have a taste of fish which is stronger than other caviars. It is the most popular substitute for sturgeon fish available and is becoming an increasingly popular choice.
Paddlefish
Paddlefish is often called ‘American caviar’ as it is one of the few caviars from this region of the world. Throughout the cold war, the United States frequently pushed this caviar as an alternative to the more popular and esteemed Russian varieties it sought to replace. The paddlefish is native to the Mississippi river and a distant relation of the sturgeon fish. Although paddlefish eggs tend to be smaller in size, their earthy taste, unlike that of other caviars, makes them a much sought after product.
Lumpfish
The lumpfish is a north Atlantic fish that produces large amounts of caviar, making it widely available across the globe. Lumpfish eggs are naturally pale in colour which has often put caviar enthusiasts off, believing that it is somehow less important than other caviars. As a result lumpfish eggs have often been dyed black or orange to increase their consumption. Their taste often requires the adding of salt for enhancement, but one large benefit to lumpfish caviar is that it has a much monger life than other caviars and can last for years if refrigerated.
Whitefish
Found primarily in the waters of the northern United States and Canada, the real underdog of the culinary world is the caviar produced by whitefish. It is probably the least sought after caviar, but is also one of the most versatile and used in many extravagant recipes due to its less striking flavour that makes it perfect for using as an ingredient in concoctions where caviar is not intended to be the main flavour.
Liam A Brennan
