The Tasting Notes: All caviar is roe, but not all roe is caviar. Caviar is the salt-cured egg of the sturgeon, prized for its delicate, buttery flavour. Roe is the broader term for the eggs of any fish, from salmon to trout, and it's usually bolder, brighter and far cheaper.
Fish eggs turn up on menus everywhere, from a £6 sushi roll to a £600 tin. They're often lumped together under one word, but caviar and roe are not the same thing, and the difference matters once you know what you're buying.
Get it straight and you'll shop with confidence, spend your money well and never mistake a garnish for the main event.
That clarity is what London Caviar Company is here for. We believe good caviar should be understood, not mystified, so here's the honest version of how caviar and roe compare, and how to pick the right one for the moment.
So what's the actual difference?
Here's the whole thing in one line: caviar is a type of roe, but roe is not always caviar.
Roe is simply the culinary word for fish eggs. It can come from salmon, trout, capelin, flying fish, lumpfish and dozens of other species, and it's served fresh, cured, smoked or raw depending on the cuisine. Salmon roe, or ikura, is the glossy orange topping on your sushi. Tobiko is the tiny crunchy stuff on a California roll.
Caviar is narrower. It refers specifically to the salt-cured eggs of the sturgeon, an ancient fish from the Acipenseridae family. The eggs are harvested, lightly salted using a method called malossol, meaning "little salt", and left to develop that signature delicate flavour. No sturgeon, no caviar. That's the rule most of the world works to.
Is salmon roe not just red caviar, then?
You'll often see salmon roe sold as "red caviar", and this is where the confusion creeps in.
It comes down to labelling law. Across the UK and most of the world, "caviar" is reserved for sturgeon eggs, full stop. In the United States, though, producers are allowed to call any salted fish roe "caviar" as long as they name the species, which is how "salmon caviar" and "trout caviar" ended up on shelves.
So the simplest test when you're shopping: look for the fish. If it doesn't come from sturgeon, it's roe, however the label dresses it up. A trustworthy supplier will always tell you the species, the origin and how it was processed.
How do they taste and look different?
This is where the two really part ways.
Caviar is refined and layered. The flavour leans buttery, nutty and gently briny, with a soft pop and a finish that lingers rather than shouts. It shifts by variety: our Baerii is delicate and buttery, Royal Imperial golden and briny and Oscietra nutty and complex, while Beluga is rich and velvety with the largest pearls of all. The colours run from slate grey through amber to deep, glossy black.
Roe is louder, in the best sense. Salmon roe is big, bright orange and bursts with a sweet, oceanic saltiness. Trout roe is smaller and milder. Tobiko is tiny, crunchy and often dyed or flavoured with wasabi or squid ink. Masago is smaller still. These are eggs built to add a pop of colour and a briny hit to a dish, rather than to be savoured alone.
Why is caviar so much more expensive?
Time, mostly.
A sturgeon takes years to mature before it produces eggs worth harvesting, and the most prized varieties can take well over a decade. That slow, careful cycle, combined with skilled hand-processing, is what puts caviar in the luxury bracket.
Roe comes from fish that mature quickly and spawn in abundance, so salmon, trout and capelin roe are a fraction of the price. There's no shame in that. It simply reflects two different products doing two different jobs.
Is one healthier than the other?
Both are genuinely good for you, which is a nice bonus for something this enjoyable.
Caviar and roe are both rich in protein and omega-3 fatty acids, along with vitamins and minerals like B12 and selenium. The exact profile shifts by species and how the eggs are processed, but as a category, fish eggs are a nutrient-dense treat. You're eating them for the flavour and the occasion, of course, not as a supplement, but it's reassuring to know a little indulgence carries some genuine benefit.
How is caviar made, and does that matter?
It matters more than you'd think.
The malossol method uses just enough salt to preserve the eggs and lift their flavour, without tipping into saltiness. It's a light touch that keeps the delicate character intact, and it's part of what separates true caviar from a heavily seasoned roe. Everyday roes are usually processed more simply, and often seasoned or coloured, because they're made for versatility rather than subtlety.
Which one should I choose?
It comes down to three things: flavour, occasion and budget.
If you want the eggs to be the star, choose caviar. Serve it simply, chilled, with blinis or a little creme fraiche, and let the flavour lead. Not sure where to begin? Our caviar tasting selection lets you compare varieties side by side, which is the fastest way to find the one you love.
If you're cooking, garnishing or feeding a crowd, roe is the practical pick. It holds up in a hot dish, adds colour and crunch and costs little enough to use generously. Stir salmon roe through creme fraiche, scatter tobiko over avocado toast or finish a bowl of ramen with trout roe.
And there's no rule saying you have to pick a side. One of the nicest ways to learn is a tasting flight: a spoonful of Baerii caviar, then some salmon roe, then a little tobiko, noticing how size, salt and texture change as you go. It sharpens your palate and makes the caviar taste all the more special by contrast.
Is the caviar itself sustainable?
Happily, yes, when it's sourced well.
Modern caviar is almost entirely farmed rather than wild-caught, part of a wider move toward responsible aquaculture. Every tin we sell is Friend of the Sea certified and comes from farms that prioritise animal welfare, water recycling and energy efficiency. It means you can enjoy something special knowing it was produced thoughtfully. Other roes, coming from faster-growing fish, are generally sustainable too, though it's always worth buying from a producer who's open about how they work.
Find the one that's right for you
Caviar and roe both start as fish eggs, but that's where the similarity ends. Caviar is the rare, refined one, sturgeon-only and salt-cured for a delicate flavour worth slowing down for. Roe is the bright, versatile, everyday one. Neither is better. They just belong to different moments.
Making the finer end of that world approachable is our whole reason for being. London Caviar Company is a London-based company, founded in 2021 by three caviar enthusiasts who believed premium, sustainably sourced caviar shouldn't be reserved for the few. Every tin is Friend of the Sea certified and ethically farmed, which is part of why we hold a four-star Trustpilot rating across more than 195 reviews. When you're ready to try the real thing, you can buy caviar online with free UK delivery on orders over £200.
Still weighing up which variety suits you? We're always glad to help. Get in touch and we'll point you in the right direction.