Caviar and roe are both fish eggs, but there are key differences that set them apart. Caviar specifically refers to the salted roe of sturgeon species, such as Beluga or Osetra, and is regarded as a luxury item due to its delicate flavor, texture, and rarity. In contrast, roe is a general term for the eggs of various fish, caviar salmon and trout. While all caviar is fish roe, not all fish eggs can be classified as caviar. Salmon roe, for instance, is larger, more vibrant, and has a bold, briny taste, whereas caviar tends to be smaller, more refined, and buttery. Caviar commands a higher price because of the meticulous harvesting process and the specific species of fish, while roe from other species is more accessible and affordable. Both are enjoyed in gourmet cuisine, but caviar holds a more prestigious status due to its exclusivity.
