Caviar: What It Is, Nutrition, Labels and Safety

Caviar is salted fish roe, and in the United States the plain word caviar has a narrow meaning: FDA policy says it should be used only for salted sturgeon roe. Roe from salmon, trout or other fish can still be sold as caviar, but FDA expects the label to name the fish. USDA SR Legacy lists black and red granular caviar at 264 calories per 100 g, with a large amount of vitamin B12 and 65% of the Daily Value for sodium. This guide covers what is caviar, caviar nutrition, is caviar healthy, caviar vs roe, the sturgeon trade rules and the safety points worth knowing.

Peptide Labs does not sell caviar or caviar products. This article is general nutrition information, not medical advice.

What is caviar?

Caviar is fish roe, the unfertilized eggs of a female fish, separated from the membrane and preserved with salt. FDA Compliance Policy Guide Sec. 540.150 states that the term caviar, unqualified, should be applied only to the product prepared by the special method (salting) of sturgeon roe. When the same method is used on roe from another fish, FDA says the product may be labeled with the fish name followed by caviar, in type of similar size, so you will see names such as salmon caviar, whitefish caviar or paddlefish caviar.

The same FDA guide notes that caviar has no standard of identity, so every ingredient must be listed by its common name, and any artificial color must be declared on the label. FDA’s page on seafood species substitution lists paddlefish and other fish roe among products that have been passed off as sturgeon caviar. Reading the full name on the tin is the simplest way to know what you are getting.

So the caviar vs roe question comes down to processing and naming. Roe is the general word for fish eggs, raw or prepared. Caviar is roe that has been salted, and in FDA policy plain caviar means sturgeon. Bright orange salmon roe, called ikura in Japanese cooking, is covered in our salmon roe guide.

Caviar nutrition (USDA SR Legacy)

The values below come from the USDA SR Legacy entry Fish, caviar, black and red, granular (FDC 174188). The entry does not name a species, so it describes caviar in general rather than one kind. Portions use USDA weights of 16 g for a tablespoon and 28.35 g for an ounce. %DV uses FDA Daily Values; there is no Daily Value for EPA and DHA.

Vitamin B12 is the standout. A single tablespoon supplies 3.2 micrograms in USDA data, more than the full Daily Value. A 2023 study in Fisheries Science that analyzed white sturgeon caviar and other roe products found that the B12 in them was the active form rather than inactive look-alike compounds. Our B12 foods list and vitamin B12 guide put that in context. Selenium is also high; see foods high in selenium.

Caviar is also rich in the long-chain omega-3 fats EPA and DHA, at about 6.5 g per 100 g in USDA data, or roughly 1 g per tablespoon. Our omega-3 guide explains what these fats are and where else they are found.

Sodium and cholesterol are the trade-offs in USDA data, which list 240 milligrams of sodium per tablespoon, 10% of the FDA Daily Value, and 94 milligrams of cholesterol, 31% of the Daily Value. Salt is part of how caviar is made, so sodium varies by product; the Nutrition Facts label on the tin gives the actual figure. Our low-sodium foods guide and our list of foods high in cholesterol cover both topics.

Caviar vs roe vs salmon: a USDA comparison

The table compares 100 g of each food using USDA SR Legacy entries Fish, caviar, black and red, granular (FDC 174188), Fish, roe, mixed species, raw (FDC 175132) and Fish, salmon, Atlantic, wild, raw (FDC 173686). %DV uses FDA Daily Values.

In USDA data, caviar holds less water than raw roe (47.5 g vs 67.7 g per 100 g), and it carries far more sodium than unsalted raw roe, and more fat, cholesterol, B12 and omega-3 fats per 100 grams. In the same USDA data, both kinds of roe hold several times the cholesterol of salmon flesh. Our salmon guide covers the fish itself.

Is caviar healthy?

Caviar can fit into a varied diet as a small garnish. Based on USDA SR Legacy data, even a tablespoon supplies more than a day’s vitamin B12, a fifth of the Daily Value for selenium and about a gram of EPA and DHA. On the other side of the ledger, the same tablespoon carries 10% of the Daily Value for sodium and 31% for cholesterol, and those numbers climb quickly with larger portions.

No human trial we read tested caviar itself for any health outcome; the caviar studies we found looked mainly at processing, flavor, species identification or cosmetic uses. That is why this guide makes no claims beyond nutrient values. If you watch sodium for a medical reason, compare labels and ask your clinician how caviar fits.

Sturgeon, CITES and why caviar labels matter

According to the US Fish and Wildlife Service, a growing international market for Caspian Sea sturgeon led CITES member nations to control commercial trade in all sturgeon and paddlefish species from April 1, 1998, by listing them in CITES Appendix II. Since that date, the agency explains, caviar imported into the United States must come with CITES permits from the exporting or re-exporting country. The same Fish and Wildlife Service release notes that commercial trade in two endangered species, shortnose and Baltic sturgeon, has been banned under CITES since 1975.

For shoppers, the practical points are simple: read the full product name, which FDA expects to name the fish when it is not sturgeon, check the ingredient list for added color or preservatives, and choose sellers who can show where the caviar came from.

Fish allergy, pregnancy and other safety points

• Fish allergy: FDA lists fish among the nine major food allergens. Case reports also describe allergy to roe itself; a 2020 case report described anaphylaxis to Beluga caviar in a man whose tests showed no sensitization to fish. Anyone with a fish or roe allergy should ask an allergist before trying caviar.
• Pregnancy: CDC lists raw or undercooked fish and refrigerated smoked seafood as riskier choices during pregnancy because of Listeria. The CDC page does not name caviar, which is salted rather than cooked, so pregnant readers should ask their clinician or choose roe in a fully cooked dish.
• Sodium: USDA data show 65% of the Daily Value per 100 grams, so the label matters for anyone limiting salt.
• Keep it cold: caviar is a perishable, ready-to-eat food; follow the date and storage instructions on the tin.

How to serve and store caviar

Caviar is usually served in small spoonfuls, so a little goes a long way. These kitchen tips keep it at its finest:

• Serve it chilled: set the opened tin on crushed ice and bring it out just before eating.
• Choose a neutral spoon: many cooks prefer bone, horn, mother-of-pearl or plastic spoons so the eggs keep a clean flavor.
• Keep pairings simple: blini, toast points, boiled potatoes, scrambled eggs or a spoon of creme fraiche let the flavor show.
• Fold it in gently: add caviar at the very end so the eggs stay whole.
• Store it cold and sealed: keep unopened tins in the coldest part of the refrigerator and eat an opened tin soon, following the label.

Frequently Asked Questions

Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Last reviewed October 2026.

Related guides: Salmon Roe (Ikura): Nutrition, Allergy and How to Serve It, Foods High in Cholesterol: USDA Table With % Daily Value.