Caviar has been associated with luxury dining for decades with a price tag to match.
The term caviar usually refers to fish roe (or eggs) produced by the sturgeon fish. It is the rarity of sturgeon that makes caviar such a costly ingredient.
Sturgeon is almost exclusively found in the Black and Caspian sea and is an endangered species. That is why caviar manufacturers justify their high prices.
To help save sturgeon from the brink of extinction, many caviar alternatives are becoming more and more accessible.
Our 4 Substitutes for Caviar
Aside from its luxury status, making it a desirable ingredient in any fancy restaurant, caviar is also used for its perfect fishy, salty balance of flavours.
Caviar pearls have a classic shine to them due to their high levels of essential fats, which makes the pears slightly oily. Unlike other foods, the oil does not ruin the eating experience of caviar but enhances it, creating a unique texture.
Here are our top 4 substitutes for caviar:
1) Lumpfish Caviar
As the name would suggest, lumpfish caviar is made from lumpfish roe but is not that different to sturgeon caviar.
Lumpfish produce lots of eggs in one go, making the roe easier and more efficient to harvest. Lumpfish are not an endangered species which means that lumpfish caviar is far more sustainable and is a much more affordable option.
Lumpfish roe goes through the same treatment process as sturgeon roe, creating a final product that is almost indistinguishable in both texture and flavour.
The main difference between the two is that lumpfish carry a high-fat content naturally. This results in the caviar itself being fattier and slightly more oily. As such, lumpfish caviar has less of a delicate fish taste, so you will want to pair it with foods that will not become overwhelmed by the fishy flavour.
Hold Back on the Salt
As well as being fattier than classical caviar, lumpfish caviar has a higher salt content. This is a naturally occurring characteristic, but you will need to be conscious of how much you salt the rest of your dish when pairing lumpfish caviar with other foods.
2) Couscous
Also known as ‘faux caviar’, couscous may seem like an odd choice for a caviar substitute, but it works great. And, better yet, it is vegan friendly!
You probably already have some couscous in the back of your pantry, but if not, it is available at most supermarkets for less than a pound.
To get couscous to resemble caviar, you will need to prepare it yourself as it is less commonly available than pre-prepared caviar. However, the process is easy enough.
First, boil the couscous with salt and water until al dente, drain the water and then add the following ingredients: extra virgin or regular olive oil, olive brine and a dash of fish sauce. This flavour combination will give you the same flavour notes as caviar.
Couscous is very easy to flavour, so you can add your own extras for a taste that better compliments your meal, such as grated garlic or lemon juice.
Use Pearl or Israeli Couscous
You can use any kind of couscous when turning it into caviar, but pearl couscous (or Israeli couscous) has a texture and style that resembles that of caviar.
3) Tobiko
Like lumpfish caviar, tobiko is caviar made specifically from flying fish roe – a fish that is most popular in Japan. As such, tobiko is most commonly used in Japanese cuisine.
If you are a sushi fan, then you have probably already had tobiko without realising it. You can buy tobiko already flavoured with wasabi, ginger, yuzu and a range of other popular sushi combinations. Though there are also two types of plain tobiko that you can buy: salty or smoky.
Tobiko is distinguishable from other types of caviar because of its bright orange colour. Flying fish roe also tends to be noticeably crunchier than sturgeon roe which can add variety to your plate.
Masago or Tobiko?
Masago and tobiko are often mistaken for each other. You can use either one as a caviar replacement, but masago has smaller pearls and has a slightly different flavour profile.
4) Soy Pearls
If you live near an Asian market and want a vegan caviar alternative, soy pearls are a great choice. They may be harder to find, but they are nowhere near as costly as classical caviar.
Soy pearls are little spheres of soy. They are typically sold in an oil preserve but can also be found infused with many other flavours, such as wasabi.
It should be noted that soy pearls will not taste like caviar. The ingredients are just far too removed from each other. However, they will give the same aesthetic to your dish and can perfectly replicate the oily, crunchy texture of caviar.
Opt for Plain Pearls
There is no guarantee that soy pearls’ unique flavour will pair well with your meal. So, only use soy pearls that have not been prepared with extra flavouring to avoid flavour clashes.
Other Substitutes for Caviar
If you are not a fan of the above substitutes either because of flavour or accessibility, here are a few more caviar substitutes you can try instead:
- Black Olives – Only use finely chopped black olives as a garnish to give your dish a caviar texture. Flavour-wise, they are very different.
- Snail Caviar – If you have money to spare but want a more sustainable caviar choice, snail caviar is perfect. They have an earthier flavour than fish caviar but otherwise are just as much a luxury item as classical caviar.
Summary
Suppose you don’t want to break your budget but want the luxury dining experience of eating caviar. In that case, there are plenty of other caviars made using fish roes that are both more accessible and more sustainable, such as lumpfish caviar.