{"id":45057,"date":"2021-11-25T11:32:19","date_gmt":"2021-11-25T10:32:19","guid":{"rendered":"https:\/\/www.royalcaviar.de\/?page_id=45057"},"modified":"2023-08-03T12:40:11","modified_gmt":"2023-08-03T10:40:11","slug":"caviar-fish","status":"publish","type":"page","link":"https:\/\/www.royalcaviar.de\/en\/caviar-facts\/caviar-fish\/","title":{"rendered":"Caviar Fish"},"content":{"rendered":"\n\t
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Caviar fish \u2013 what fish is caviar made from?<\/h1>\n

Caviar is a distinct culinary delicacy that is part of many gourmets’ special moments of delight. In general, the term “caviar” is used to describe the eggs (roe) of fish that have been treated with salt<\/strong>. A distinction must be made between the fish from which caviar is obtained. In addition to classic, genuine sturgeon caviar<\/a> (or real sturgeon caviar), caviar from salmon, trout or other species of fish, as well as other caviar substitutes, are also available on the market. Learn more about the different caviar fish on this page.<\/p>\n\n\t\tBuy caviar now!<\/span>\n\t<\/a>\n\n

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Which fish does real caviar come from?<\/h2>\n<\/div>\n

According to legal regulations, e.g. the Codex Alimentarius of the Food and Agriculture Organisation, only fish eggs of the sturgeon family (Acipenseridae) may be sold under the name “real caviar”<\/strong>. Sturgeon caviar is valued among gourmets for its slightly salty taste with nutty nuances and its fine, creamy melting. As most sturgeon species are on the Red List of endangered species, the catching, and trade of wild specimens is banned internationally. Real caviar therefore comes from cultivated sturgeon grown in aquaculture or ponds. Animals of the genera Acipenser<\/em> and Huso<\/em> are particularly important for caviar production<\/a>:<\/p>\n<\/div>\n<\/div>\n