Roe vs. Caviar – What’s the Difference?

What is the difference between fish roe and caviar? This is one of the most common questions we get from our readers.

In this guide, we explore all the differences between fish roe and caviar. For a deeper introduction to caviar itself, see what is caviar.

Fish Roe vs. Caviar Summary

Practically speaking, fish roe and caviar are the same thing: they both refer to fish eggs. The key difference is that caviar is the salt-cured roe (eggs) of a specific family of fish, the sturgeons.

• Caviar is a specific type of fish egg from the sturgeon fish species (Acipenseridae), which is cured in salt: 3 to 5 percent under the international Codex Alimentarius standard. Sturgeon caviar is known for being expensive and relatively scarce, and for its complex, nutty and buttery flavour.
• Fish roe, on the other hand, is essentially fish eggs from any fish species, from salmon and trout to lumpfish and masago.
• Roe is the eggs of all marine animals, such as shrimp, squid, lobster and, of course, fish. In food, "roe" almost always means fish roe.

Caviar vs. Fish Roe Comparison Table

If you are in a hurry, the table below summarizes the differences between fish roe and caviar.

Is All Fish Roe Caviar?

No. Caviar is fish roe, but fish roe is not always caviar. Only sturgeon eggs are true caviar. In everyday speech, people often call any fish eggs "caviar", and many stores sell salmon roe as "red caviar". Food labelling rules are stricter: in the United States, the FDA says the word "caviar" on its own may only be used for salted sturgeon roe. Roe from any other fish must carry the fish's name, in type of the same size, as in "salmon caviar" or "lumpfish caviar".

What fish eggs are caviar? Only those from sturgeon, such as Beluga, Kaluga, Osetra, Sevruga, Siberian, Amur and white sturgeon. See what fish caviar comes from and the different types of caviar and roe.

Fish Roe vs. Caviar Prices

One of the most important differences between caviar and fish eggs is their price. These are typical retail prices in Canada:

Typical prices from Canadian caviar retailers, including ours, in October 2026. Prices vary by species, grade and retailer, and larger formats cost less per gram.

Ounce for ounce, sturgeon caviar typically costs about 5 to 20 times more than salmon or trout roe. Caviar (sturgeon fish roe) is more expensive for a number of reasons, such as demand, the many years sturgeon take to mature, strict regulation, and production costs. Read why caviar is so expensive, or check out our guide on caviar and fish roe pricing to learn more.

Nutritional Value of Caviar & Fish Roe

Is caviar more nutritious than fish roe? Both are rich in protein, omega-3 fats, vitamin B12 and selenium. Here is how they compare for a 1-ounce (28 g) portion, using U.S. Department of Agriculture data:

Source: USDA FoodData Central (SR Legacy): "Fish, roe, mixed species, raw" and "Fish, caviar, black and red, granular", scaled to 28 g. The USDA roe entry is raw and unsalted, which explains most of the difference in sodium. Values vary by species and processing.

As the table shows, caviar is more calorific and packs more fat, omega-3, vitamin B12 and iron, while plain fish roe has fewer calories, less salt and more vitamin D. Both are eaten in small amounts, so they add nutrients without adding many calories.

The Different Colours of Roe and Caviar

Fish egg colours vary a lot, even within the same fish families. Fish roe, other than caviar, comes in a wide range of bright yellow, orange and red tones, while caviar comes in darker tones of grey, black, brown and green, through to rare golden shades.

Caviar colours, which are all considered black caviar, fall into three general palettes:

• Grey to black tones
• Amber to green tones
• Gold to brown tones

The orange and red of salmon roe comes from carotenoids, natural pigments that salmon take in from their diet and deposit in their eggs, according to the U.S. Geological Survey. The shade varies by species, by individual fish and with the age of the female. See also is caviar always black?

What about black roe and black fish eggs? Black fish roe that is not caviar is usually lumpfish roe or tobiko, coloured black, often with squid ink. The orange fish eggs on sushi are usually masago or tobiko.

Red or Black Caviar?

Red roe comes from salmon, trout and other similar fish families, whereas black caviar comes exclusively from the sturgeon family. The most common sources of red caviar are pink salmon, chum (keta) salmon, prized for its large eggs, coho and sockeye salmon, and trout.

Red fish roe is commonly referred to as red caviar; however, it is important to remember that true caviar comes exclusively from sturgeon. Sturgeon do not produce red eggs, so technically, red caviar is not caviar at all. And since black caviar covers three colour palettes, do not be surprised if your "black caviar" has a rich green or golden brown colour.

Salmon Roe vs. Caviar

Salmon roe, also called ikura, consists of large orange and red fish eggs that burst with juice and have a brighter, saltier and more pronounced fish flavour. It is affordable and commonly found in grocery stores and on sushi.

Caviar, by comparison, consists of smaller black and darker-toned eggs with a refined combination of nutty and buttery notes. Caviar is a delicacy found in specialty stores and fine restaurants.

Comparing Caviar and Roe Tastes

Another important difference between caviar and roe is the taste. Why would anyone pay many times more for caviar if it tasted the same as fish roe?

The best caviar has a complex flavour that bursts out of firm, perfectly textured eggs. Caviar is rich and buttery, slightly salty and savoury (similar to oysters), with a nutty and earthy finish. While some types of caviar are a bit fishier than others, high-quality caviar is never very fishy.

Fish roe, on the other hand, has simpler, brighter flavours, saltier and more fish-forward than caviar. Salmon roe pops with juicy, briny liquid, trout roe is cleaner and milder, and masago and tobiko are crunchy and often seasoned.

Caviar is a delicacy with a complex flavour profile, appreciated by those with refined palates. Indeed, there would be little demand for caviar if it tasted the same as salmon or trout roe. For a full tasting guide, see what caviar tastes like.

Frequently Asked Questions

Is caviar fish eggs?

Yes. Caviar is the salt-cured eggs of sturgeon. Other fish eggs are called fish roe.

Is fish roe caviar?

Only if it comes from sturgeon. Salmon, trout, masago, tobiko and lumpfish roe are fish roe, not true caviar.

What are salmon eggs called?

Salmon roe, ikura (its Japanese name) or red caviar.

Is masago caviar?

No. Masago is capelin roe: tiny orange eggs used on sushi. Capelin is a member of the smelt family, which is why masago is also called smelt roe. See tobiko vs. masago.

What is the difference between tobiko and caviar?

Tobiko is flying fish roe: tiny, crunchy and often coloured. Caviar comes from sturgeon and has larger, buttery eggs.

Is lumpfish roe caviar?

No. Lumpfish roe is small, firm and usually dyed black or red. It looks like caviar but is a far less expensive fish roe.

Are lobster eggs caviar?

No. Lobster eggs are roe, but caviar comes only from sturgeon.

Is caviar raw?

Caviar is not cooked. It is cured with salt, and most caviar sold today is also gently pasteurized in its sealed tin.

Key Takeaways

• Caviar is fish roe (eggs) specifically from the sturgeon family of fish.
• Fish roe is the eggs of all species of fish.
• Roe is the eggs of all marine animals, such as lobster, shrimp, squid and fish.
• All caviar is fish roe, but not all fish roe is caviar. In the U.S., other roe must be labelled with the fish's name, as in "salmon caviar".
• Caviar typically costs about 5 to 20 times more than salmon or trout roe, ounce for ounce.
• Caviar and fish roe are both highly nutritious, rich in protein, omega-3, vitamin B12 and selenium.
• Caviar colours range from grey and black to brown, green and gold; fish roe colours range from pale yellow to bright red.
• Caviar has a creamy, nutty flavour with light notes of fish; fish roe tastes simpler, saltier and more fish-forward.

This guide was reviewed by CaviarHub and updated in October 2026. Definitions come from the Codex Alimentarius and the U.S. FDA, colour science from the U.S. Geological Survey, nutrition data from the USDA, and pricing, shelf life and tasting notes from CaviarHub's own research and product expertise.

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