According to the Codex Alimentarius real caviar comes from the roe of fish belonging to the Acipenseridae e Huso family, namely sturgeon.
The roe of other types of fish, or of other animals, or even artificial products made with other organic substances, although they are advertised with misleading names and sometimes explicitly called “caviar” are not caviar but substitutes (surrogates) or imitations, which cannot be remotely compared with the value, refined flavour and organoleptic properties of real caviar.
To know what you are buying it is extremely important to understand the label on the back of the packaging. The label observes the labelling instructions of the “Convention on International Trade in Endangered Species of Wild Fauna and Flora” (CITES), used throughout the world as obligatory for sturgeon roe. This is the only way the consumer can find out about the species of sturgeon that has produced the caviar involved, its origin, whether wild or farmed, the country of origin, the year of production, the producer and batch and, if applicable, its re-packaging.
It is very important to keep the caviar in the refrigerator, not the freezer. The ideal temperature is the key to keeping the nuances of flavor and texture of this delicious dish. The ideal temperature is 0-4 ° C (top of the refrigerator).
The caviar can be eaten by itself, preferably using the mother of pearl spoons (not to alter the taste), and served on a bed of ice. Conventional ways to enjoy are with lightly buttered toast, boiled eggs, blinis or boiled potatoes, with fresh cream; simple recipes that highlight the natural delicacy of caviar.