Gourmet Non Sturgeon Caviar

Our Featured Gourmet Non Sturgeon Caviar
Picture of red capelin caviar
The Capelin, Mallotus villosus, is a small prey fish found in the Atlantic and Arctic Ocean and Iceland is one of the major exporter of this fish's roe, caviar. The roe of the Capelin is called Masago and is found in various colors, like this red version. Red Capelin Roe or Caviar is pasteurized and used in the Japanese cuisine in sushi preparation. The caviar consists of tiny glossy red pearls. read more...
Browse our excellent selection of International and American gourmet non-sturgeon caviar. Logically these caviars can come from any type of fish that is not part of the Sturgeon family. We have Salmon, Capelin, Paddlefish, Bowfin, Whitefish, Trout and even Lobster Caviar. The flavors and appearances are as diverse as their names and it is our great pleasure to offer you such a fine selection, enabling you to explore, taste and enjoy at affordable prices. If you are just exploring caviar or are an experienced gourmand, the non-sturgeon caviars are an excellent affordable alternative to the more expensive sturgeon caviars.

Taste the equisite and affordable delights of gourmet Non Sturgeon Caviar.

What other Gourmets are buying
  • Lumpfish or Lumpsuckers is a small fish of the Cyclopteridae family and they are found in Atlantic, the Arctic and the North Pacific oceans. The eggs of this caviar are firm and crunchy and small with a pronounced salty fish flavor and a dark black color. The roe, caviar of the Lumpfish is popular in the Scandinavian kitchen.... read more
  • The American Paddlefish, Polyodon spathula, is one of the largest freshwater fish in North America and is also called Spoonbill and is caught in and around the Mississippi River. The caviar from the American Paddlefish resembles the Sevruga Sturgeon grade of the Caspian Sea, but the size of the pearls can be slightly smaller and is a great caviar at an affordable price. Caviar Characteristics: Sma... read more
  • The Canadian Salmon produces very attractive large red-orange roe, that is called Ikura caviar in the Japanese language. Caviar Characteristics: Medium to large red-orange pearls. Firm, giant translucent appearance. Malossol (Russian term for lightly salted). Flavor: Fresh sea-breeze and not too oily flavor.... read more
  • The Keta Salmon, Oncorhynchus keta, is a Pacific Caviar that the select roe of Alaskan Chum Salmon. The large red-orange caviar, Ikura caviar as it is called in Japan, is very decorative. Caviar Characteristics: Medium to large firm golden-orange pearls. Firm, giant translucent appearance. Malossol (Russian term for lightly salted). Flavor: Strong sweet and honey-like.... read more
  • Handmade Bottarga di Muggine is a Mediterranean specialty is made from the salted and sun-dried roe of mullet. Other names are Botargo, poutargue or boutargue in French), botarga in Spanish, batarekh in Arabic or avgotaraho in Greek. Bottarga is used by shaving off thin slices for hors d'oeuvres or grating it over pasta, fish, or salads. The weight of this Bottarga di Muggine is approx. 6 ounces.... read more
  • Stromluga is the roe of the herring and has a mild smoky, lemony flavor. It is advised to keep this caviar refrigerated, but do not freeze it. It is the perfect choice for any pasta, salad or as a garnish to food.... read more
  • The Chum Salmon, Oncorhynchus keta, is a Pacific Caviar that can be found in Alaska. The large red-orange caviar, Ikura caviar as it is called in Japan, is very decorative. Caviar Characteristics: Medium to large red-orange pearls. Firm, giant succulent appearance. Malossol (Russian term for lightly salted). Flavor: Mild and slightly salty.... read more
  • Tarama is delicate, pink, pure carp roe that is naturally cured and aged for over one year. It makes an attractive and delicious base for the traditional caviar-style spread, called taramosalata or taramosalata. Tarama also adds a subtle, seafood flavor to stews and soups. ... read more
  • Vibrantly red this Tobico Capelin Caviar and certainly a eye catcher for your next party; may it be a Japanese theme or more contemporary. All color varieties of the Tobico Caviar are popular in the Japanese cuisine making sushi, and gained a lot of popularity in more Western dishes like California rolls, pasta, hors d'oevres and even cheese. The roe is colored and flavored allowing you to let you... read more
  • The Bowfin, Amia calva, also called 'choupique' in and around Louisiana, is found throughout the Eastern US in slow-moving backwaters and canals. The Bowfin is not a sturgeon, but is a very old fish as well. Caviar Characteristics: Small brownish to jet-black pearls. Glossy appearance. Malossol (Russian term for lightly salted). Mildly tangy flavor.... read more
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