How to Celebrate National Caviar Day the Right Way

It’s National Caviar Day—a celebration of one of the world’s most luxurious delicacies! Recognized each year on July 18th, this day pays tribute to the salted roe of sturgeon, the only fish whose eggs are considered true caviar. With their exquisite flavor and rich culinary history, sturgeon eggs deserve a spotlight. And there's no better time to indulge than now.

As for the origins of National Caviar Day? While no official source lays claim to its founding, it likely emerged the way many modern food holidays have: championed by those who love to share good food, and yes, perhaps strategically placed after Amazon Prime Day. Regardless of how it began, we’re grateful for an excuse to break out the mother-of-pearl spoon and celebrate properly.

Make the Most of National Caviar Day

High-quality caviar should be firm, glossy, and smooth but never mushy or oily. Upon opening a tin or jar, the eggs should glisten like tiny pearls, each distinct from the next. A slight “pop” against the roof of your mouth signals freshness and optimal texture. When tasting, resist the urge to chew. Instead, gently roll the eggs across your tongue and soft palate and breathe in through your nose to capture the full bouquet of aroma and flavor.

Avoid serving caviar with metal utensils, especially silver, which can impart an off flavor due to the reaction with salt. Stick to traditional options like mother-of-pearl, horn, bone, or even gold to preserve the purity of taste.

Want to elevate your tasting? Pair your caviar with warm blinis and crème fraîche, or enjoy it simply on toast points with unsalted butter. For drink pairings, a crisp vodka or brut Champagne is timeless. Bolder caviars and smoked roes can stand up to richer pairings like craft beer, Scotch, or whiskey.

Know Your Caviar: Flavor Profile & Pairing Tips

The flavor, texture, and aroma of caviar are shaped by species, diet, environment, and deemed by the grade. Royal, Reserve, and Imperial designations often indicate larger, firmer grains and more refined flavor. 

When creating pairings, let the caviar shine. Milder varieties are best served with subtle accompaniments, while heartier, more robust roes can handle supporting flavors like finely chopped egg or green onion. Just be aware of overpowering the nuances of the caviar flavors, if you want it to be the star of the show.

Here’s a helpful guide to common varieties, from the most delicate to the most robust:

• Beluga (Hybrid) – Mild, creamy, and nutty with a silky texture. A luxurious hybrid of Beluga and Siberian sturgeon.
• Kaluga – Rich with a mild, creamy finish. Large, firm pearls in hues of chocolate brown to golden amber.
• Osetra – Clean and nutty with hints of olive oil; bright amber in Royal or Imperial grades.
• White Sturgeon – Creamy and briny with a classic “Beluga-like” profile; amber to golden in color.
• Siberian – Dark and smooth, with an elegant, balanced salinity.
• Sevruga – Traditional and briny, with smaller pearls and an assertive flavor.
• Hackleback – Small, dark roe with a mild and clean flavor. The last true wild American sturgeon caviar.
• Paddlefish – Earthy and briny with a Sevruga-like character. Steel gray to olive green roe.

When creating pairings, let the caviar shine. Milder varieties are best served with subtle accompaniments, while heartier, more robust roes can handle supporting flavors like finely chopped egg or green onion.

How to Savor Caviar the Right Way

National Caviar Day isn’t just about indulgence—it’s about appreciation. While roe from other fish like salmon, trout, or flying fish may be delicious in their own right, only roe from sturgeon species earns the coveted title of "caviar." From buttery Beluga hybrids to bold Paddlefish, each variety offers a unique tasting experience worth savoring.

Whether you’re trying Paddlefish for the first time or revisiting a favorite Osetra, take a moment to reflect on the craftsmanship, sustainability, and heritage that caviar represents. And remember: true caviar isn’t just food—it’s an experience. Celebrate accordingly.

Try This Next-Level Cocktail Garnish

Love dirty martinis? Try this extra garnish. Shake up the tini, pre-stuff olives and skewer away. If you dare, serve up a tin of caviar and make a caviar olive-stuffing station for friends!