the caviar revival: From Haute Luxe to Weekend Indulgence
Over the past few months, Bethenny Frankel — entrepreneur, reality TV star, and unfiltered TikTok royalty — has been making waves for “democratizing” caviar, turning what was once the most bougie of foods into a snackable treat for divas everywhere.
Sure, Bethenny may have merch declaring her reign over the luxury aisle. But up here, north of the border? I humbly claim the crown as the self-proclaimed Queen of All Things Flavour.
So what is it about these tiny pearls of salty goodness that keeps everyone talking (and tasting)?
Once reserved for aristocrats, caviar—alongside Champagne, truffles, and foie gras—has long defined the ultimate in indulgent dining. But the tide has turned. These days, caviar has emerged as a somewhat “affordable” luxury— if you know what you’re buying.
Originally, the term “caviar” was just a fancy word for sturgeon roe (eggs) but it has grown to include roe from a range of fish species—from the vibrant orange globes of salmon roe found at your local sushi counter to the petite, prized pearls of Beluga sturgeon. What makes real caviar expensive isn’t just the label—it’s the process. Depending on the species, sturgeon can take anywhere from 7 to 30 years to mature and produce eggs. That’s decades of care, regulation, and patience packed into each tin.
There are over 27 species in the sturgeon family, each producing roe with unique flavours, colours, and textures. Much like wine or diamonds, rarity, origin, and colour matter. In fact, the paler the caviar, the more exclusive (and expensive) it tends to be. But don’t let that fool you—more affordable types can be equally delicious and versatile.
To qualify as caviar, the roe must be gently salted and cured—a process that varies by producer, resulting in distinct textures and flavour profiles.
Today, most caviar is sustainably farmed in countries like Poland, Iran and Italy with most award-winning caviars coming from China believe it or not.
Traditionally, there were only four “true” caviars: Almas, Beluga, Ossetra, and Sevruga—all from sturgeon. But modern food lovers have embraced other high-quality roes, including lumpfish, whitefish, and salmon caviar.
These options are more accessible and just as worthy of a place on your table.
Think caviar’s out of your budget? Think again.
While some tins (like Siberian or Ossetra) can cost upwards of $95 per ounce, you can absolutely find affordable, high-quality options—if you know what to look for.
I recently tasted my way through a curated selection from Coastal Bay, and I’ve picked my top 5 favourites, each with its own ideal use. Let’s dive in:
Salmon Roe: Big, bright orange pearls that burst with smoky, sweet richness—salmon roe is perfect for sushi, canapés, or even a bougie breakfast on a budget. Try spooning it over scrambled eggs or into a croissant stuffed with smoked salmon for a luxe hotel-style brunch. It’s vibrant, flavourful, and surprisingly affordable.
Siberian Caviar: The most budget-friendly true caviar on the market, Siberian sturgeon roe takes 7–8 years to produce and is often farmed in Poland. The pearls range from black to olive, with a firm texture and a buttery, well-balanced briny finish. It’s an easy go-to for entertaining without the sticker shock.
Sevruga Caviar: Once overlooked, Sevruga has made a comeback thanks to its quick reproduction cycle and intense flavour. The small, crunchy pearls (grey to black in colour) deliver a brinier, more assertive hit than Ossetra. Add it to avocado toast, devilled eggs, or toss into a creamy pasta for an elevated twist.
Ossetra Caviar: The most widely known and beloved, Ossetra is harvested after 9–10 years and is prized for its rich, nutty flavour and firm texture. Its colour ranges from dark grey to golden. Serve it on warm blinis with crème fraîche, atop baby potatoes, or nestled into a seafood platter. It’s a gateway caviar for a reason.
Kaluga Caviar: A distant cousin to Beluga, Kaluga delivers large, amber-hued pearls with a luxurious pop and bold flavour. Coastal Bay’s Premium Select (Amur/Kaluga blend in the white tin) packs a brinier punch I personally love. Try it with potato chips and Champagne—it’s the ultimate pairing.
Caviar’s Not Just for Royals Anymore
Whether you’re throwing a dinner party or just treating yourself to an elevated snack, there’s a caviar for every budget and vibe. Thanks to brands like Coastal Bay, we can all channel our inner diva—with a dollop of decadence on the side.
So go ahead. Crack a tin, grab a little pearl spoon, and let the salty celebration begin. 👑
