By Layla Khoury-Hanold for Food Network Kitchen

Layla Khoury-Hanold is a contributor at Food Network.

You may know caviar is considered a delicacy and luxury and that it’s often served alongside blinis and champagne for New Year’s Eve and other celebrations. But what exactly is it? And what’s the best way to eat caviar? For more info, we consulted Alexandre Petrossian, President of Petrossian Inc., a purveyor of caviar, smoked fish and other delicacies since 1920.

What Is Caviar?

Caviar is unfertilized roe or eggs from the sturgeon family of fish, which are large, ancient fish found primarily in the Caspian and Black Sea regions. The eggs are combined with a hint of salt and matured until they reach peak taste and texture. “Depending on the type of sturgeon, caviar eggs are matured in ideal conditions under a watchful eye for anywhere from a few weeks to a few months,” Petrossian says. “During this period, the salt interacts with the caviar, forming complex, nuanced flavors as well as the caviar’s legendary texture.

What Does Caviar Taste Like?

Caviar tastes like the sea, with a briny, salty flavor and has a distinct “pop” of texture. Flavor nuances vary depending on the type of sturgeon, quality of eggs and the maturation process. “The flavors in caviar can be deep and nuanced, with a range of subtle notes that may include hints of sweetness, earthiness, or even fruitiness, depending on the type of sturgeon and maturation,” Petrossian says.

Petrossian shares five common flavors associated with the taste of caviar:

Oceanic: Caviar is often described as having a subtle taste of the sea, with some comparing it to oysters or fresh seaweed.

Nuttiness: Many types of caviar have a nutty undertone, particularly Ossetra and Kaluga caviar. The nuttiness can range from mild to pronounced, adding complexity to the taste.

Buttery: High-quality caviar often has a smooth, buttery or creamy mouthfeel that enhances its overall taste. Beluga and Kaluga caviar, for example, are known for their buttery flavors.

Umami: Caviar is rich in glutamate, which contributes to the savory, umami taste sensation that many people find appealing.

Rich and complex: Subtle notes of sweetness, earthiness or even fruitiness, depending on the type of sturgeon and maturation. Petrossian describes Baika caviar as mildly earthy and nutty, with a hint of sweetness and an endless, lingering finish, while sevruga boasts a clean finish and subtle minerality. Ossetra caviar, he says, fills the senses with a rich, aromatic essence and Alverta has a subtle flavor with creamy undertones.

What Fish Is Caviar From?

Caviar comes from the sturgeon family of fish. Caviar used to only come from the Caspian and Black Sea, but today, both wild and farmed caviar is harvested around the world.

Why Is Caviar So Expensive?

Petrossian explains that caviar is expensive because of its rarity and the time-consuming process required to mature it. He also cites the growing demand for caviar and its luxury status as factors in its price.

Caviar vs Fish Roe: What’s the Difference?

The main difference between caviar and fish roe is the species of fish—only sturgeon fish produce caviar. “All caviar is roe, but not all roe is caviar,” Petrossian says. Here are the differences between caviar and fish roe:

Species: Several species of sturgeon produce caviar, including Beluga, Ossetra and Sevruga, among others. Roe refers to eggs of all fish species, including sturgeon, salmon, trout and flying fish. Petrossian says that although salmon roe is sometimes referred to as “red caviar,” it is not caviar because it doesn’t come from sturgeon.

Appearance: Generally, caviar has a uniform, round shape, though the egg’s size and color vary with the sturgeon species. “Caviar can range from small- to large-sized eggs and come in many shades, including black, gray, brown, even green and golden hues,” Petrossian says. The appearance of fish roe varies widely depending on the fish species, too. “For example, salmon roe (also known as ikura) is larger and bright orange, while tobiko (flying fish roe) is small and red or orange. The size, shape and color of fish roe differs significantly from that of caviar,” he says.

Taste: Caviar is lauded for its rich, complex and nuanced flavor profile, with oceanic, buttery, nutty, earthy, fruity or sweet notes, depending on the type of sturgeon. Fish roe’s taste varies widely depending on the species. “Salmon roe, for example, has a strong, salty, and slightly sweet taste, while tobiko has a mild, slightly sweet and crunchy texture. The flavors of fish roe are generally less complex than that of caviar,” Petrossian says.

Cost: Caviar typically costs more than fish roe because it’s rare, requires a slow maturation process and diligent, skilled oversight to ensure optimum taste and texture. Fish roe is typically more affordable because it is easier to produce and doesn’t have the same flavor and textural nuances as caviar.

How to Eat Caviar

To fully appreciate the taste of caviar, Petrossian recommends some basic guidelines to help preserve its delicate flavor and texture. “Every caviar is different and each shines in its own way,” Petrossian says. “Some are strong enough to hold their own in sauces or complex dishes, while other are so subtle and complex that they are best appreciated “neat” on a mother-of-pearl spoon.”

Serve it cold: Caviar should be served chilled, typically between 26 F and 35 F (-3 C to 2 C). Serving caviar at the right temperature helps maintain its freshness, optimal flavor and distinct texture. Place the caviar tin on a bed of crushed ice or a chilled plate to keep it cold while serving.

Use appropriate utensils: Use mother-of-pearl, bone or even plastic spoons to serve and eat caviar without affecting its taste. Metallic spoons, particularly silver, can alter the taste of caviar due to a chemical reaction between the metal and the eggs.

Serve with minimal accompaniments: To savor the true taste of caviar, it is best enjoyed with minimal accompaniments. Traditional options include blinis, toast points or unsalted crackers. You can also serve caviar with a dollop of creme fraiche or sour cream to enhance the experience without overpowering the caviar's flavor.

Savor a spoonful: Petrossian recommends placing a generous amount of caviar on a spoon or directly onto your tongue, then gently crushing the eggs against the roof of your mouth, allowing them to "pop" and release their flavors. “Open your senses to the aroma and allow the flavor to slowly develop on the palate,” he says.

Be creative: “Over the past 100 years, we’ve seen, heard and discovered innumerable creative ways to enjoy caviar,” Petrossian says. “Try mixing stronger caviar in with sauces or use it to top soups, salads or steaks. We’ve had great success pairing it with French fries, sashimi, popcorn, potato chips, even chocolates and ice cream. As long as you balance the flavors thoughtfully and carefully, there’s no limit.” Try these Sweet Potatoes with Caviar for your next dinner party appetizer.

What Is a Caviar Bump?

A recent trend in caviar consumption is a caviar bump, which entails eating a spoonful of fish roe off the edge or back of your hand. While Petrossian notes this can be a novel experience, it’s not ideal for appreciating caviar’s delicate flavors. “Caviar is sensational, but also sticky, wet and made of eggs. No one wants that on their hand at a dinner or other event. Even the cleanest pair of hands can have bacteria, perfumes, lotions and other contaminants that may oxidate the caviar and compromise its flavor. Lastly, as caviar is best served cold, and the warmth of your hand will further degrade your caviar experience,” he says.

If you are keen on doing what Petrossian prefers calling a “caviar kiss,” he offers a few tips: “Be sure to wash your hands thoroughly with cold water, avoid the thumb and fingers and most importantly, enjoy it quickly with plenty of friends.”

Related Links:

Our Best Dinner Party Recipes

31 Dazzling New Year’s Eve Dinner Recipes

50 Party-Perfect Dip Recipes Everyone Will Love