If you know Bethenny, you know she’s a caviar girl. Not in a "special occasions only" way, but in an always has a tin in the fridge way. She’s tried it all, from $4 seaweed pearls you can toss on a salad to the kind of Osetra that would make a Michelin chef pause mid-service. And she’s made it her mission to demystify this so-called luxury food.

“Caviar, like anything else, can go highs to lows,” Bethenny says. These days, you can buy it online or grab a tin at Costco just as easily as you can order it from a five-star restaurant. With Bethenny as your guide, we’ll walk you through the different types she’s tried, explain how to taste and serve it, and share a few tips so you can enjoy it like a pro—no silver spoon required. (Though you might need a mother-of-pearl one.)

Welcome to Caviar University. Class is officially in session.

What Is Caviar, Really?

At its most basic, true caviar is salt-cured roe (eggs) from sturgeon, a fish that’s been prized for centuries for producing these delicate pearls. All other fish eggs—salmon, trout, lumpfish, flying fish (tobiko)—are technically “roe,” not caviar, though they’re often called caviar in casual conversation.

Today, most caviar is farmed, not wild-caught, which helps protect endangered sturgeon species while still producing top-quality eggs. And while the price can climb into the triple digits per ounce, Bethenny is proof that you don’t have to spend a fortune to enjoy it. She’s just as likely to reach for paddlefish or hackleback as she is for her beloved white sturgeon, which is often called “sea butter” for its rich, creamy flavor.

Bottom line: caviar isn’t one-size-fits-all. The flavor, color, texture, and price vary depending on the species of fish, how the eggs are handled, and even where they’re from. That’s exactly what makes trying different kinds so much fun.

The Caviar Ladder: From Budget-Friendly to Bucket-List

Bethenny’s version of Caviar University starts at the very bottom rung and works its way up, tasting everything from plant-based “caviar” to the most sought-after sturgeon varieties in the world. Here’s her crash course.

Seaweed “Caviar” (~$4/oz)

A plant-based option made from seaweed extract, these tiny pearls have a salty, briny bite and a satisfying snap. “It’s salty. It’s got a snap. It’s briny. It’s not like caviar,” Bethenny says. Great for adding a little texture to salads or sushi when you’re not eating fish.

Salmon Roe (~$12/oz)

 Big, bright orange pearls with a distinct pop and a mild-to-fishy flavor, depending on freshness. “The way boba is gummy, these snap,” Bethenny explains. Often used in sushi, they’re also great on crackers or blinis with crème fraîche.

Tobiko (Flying Fish Roe) (~$25/oz)

Famous for its intense crunch, tobiko comes in multiple colors: natural orange, jet black, wasabi green, and bright red. Bethenny likes the snap but warns that artificially colored tobiko can taste a little fake—and she’ll never mix it with high-end caviar. “It’s like putting a Chevy with a Rolls-Royce,” she says. “Not that I don’t love a Chevy.”

Paddlefish (~$35–$45/oz)

An affordable entry point into “real” caviar, paddlefish has small, grayish pearls with a briny, slightly mushy texture. Bethenny notes that it “certainly has that caviar taste” without the steep price tag.

Hackleback (~$50/oz)

Firm, jet-black pearls with a clean, briny flavor. Bethenny considers hackleback an approachable starting point for high-quality sturgeon caviar.

White Sturgeon (Sea Butter) (~$70–$80/oz)

Larger, lighter pearls with a rich, creamy flavor that’s earned it the nickname “sea butter.” Bethenny calls this her favorite and says it’s the point where you “enter the elite category” without spending a fortune.

Siberian Sturgeon (~$80/oz)

Dark, glossy pearls with a firm texture and a clean, classic caviar flavor. Bethenny describes it as “excellent” and compares it to “what a good classic caviar is that’s not a crazy fortune, but it’s expensive.”

Kaluga (~$90–$100/oz)

Light amber pearls with a buttery, delicate flavor, often compared to Beluga. Smooth and mild, it’s a luxurious option without being the priciest on the list.

Osetra (~$105–$120/oz)

Considered one of the most prized varieties, Osetra ranges in color from golden to amber and is known for its nutty, briny complexity. Bethenny says it “pops a way bigger punch” compared to other high-end options.

Sevruga (Highest priced on her list)

Smaller, softer pearls but a deep, bold flavor that makes it a favorite among caviar purists. Bethenny likes the taste but prefers more defined pearls.

How to Taste Caviar Like a Pro

Part of the fun of caviar is slowing down to notice all the details — not just scooping it onto a cracker and calling it a day. Whether you’re eating seaweed pearls or top-tier Osetra, here’s how to really taste it.

  1. Keep it cold. Caviar should be served chilled but never frozen. The cold keeps the pearls firm and the flavor fresh.
  2. Use the right spoon. A mother-of-pearl spoon is the classic choice because it won’t react with the caviar and alter the taste. If you don’t have one, a small plastic or wooden spoon works too—just make sure to skip the metal.
  3. Start with a clean palate. Plain bread, water, or a sip of chilled vodka or Champagne can help clear your palate so you pick up more of the flavor.
  4. Look first. Notice the color and sheen of the pearls. They can range from jet black to golden amber, and that’s part of the appeal.
  5. Smell lightly. Good caviar should smell clean and fresh, like the ocean—never fishy or sour.
  6. Taste in two steps. Place a small spoonful on the back of your hand between your thumb and forefinger. Let it warm slightly for a few seconds, then taste it straight. Roll the pearls gently on your tongue before pressing them against the roof of your mouth to release their flavor.

Of course, Bethenny rarely follows every formal tasting step—she’s just as happy to dive in with a potato chip or an IHOP pancake. But knowing the technique makes it easier to appreciate the differences between each type.

How to Serve Caviar

Once you’ve tried caviar straight from the tin, you can start putting it on…well, everything. Bethenny treats it like a condiment; if something is edible, there’s a good chance she’s topped it with pearls.

  • Go classic: Blinis, crème fraîche, chives, and finely chopped hard-boiled egg are the traditional setup. Elegant, timeless, and a good place to start if you’re new to caviar.
  • Go casual: This is where Bethenny shines. She scoops caviar onto kettle-cooked potato chips, lentil crisps from “rich bitch supermarkets,” thin crackers, and cucumber slices. She piles it onto baked potatoes, spoons it over boxed truffle mac and cheese, folds it into omelets, and drops a generous spoonful on IHOP pancakes. She’ll even work it into a supermodel snack of dried seaweed, turkey, and cottage cheese with caviar on top.
  • Mix high-low: She’s not afraid to put a $100 tin on a $2 base. That might mean pairing Osetra with mac and cheese from a box or serving white sturgeon on a paper plate at the beach.
  • Serve it chilled: Whether you’re opening a tin for two or hosting a crowd, keep it on crushed ice so it stays fresh until the last bite.
  • Pair it well: Champagne, dry sparkling wine, and chilled vodka are the classics. Sparkling water or iced tea work if you’re going alcohol-free.
  • Portion smartly: For an appetizer, aim for about half an ounce per person. If caviar is the main event (or you’re eating it Bethenny-style), go for at least an ounce each.

Storage & Handling

Caviar is delicate, and proper storage makes all the difference in flavor and texture.

  • Keep it cold. Store unopened tins in the coldest part of your refrigerator, which is usually the back and near the bottom. The ideal temperature is just above freezing, around 28 to 32 degrees Fahrenheit.
  • Mind the date. Always check the sell-by date before buying. Even high-quality caviar has a limited shelf life, and fresher is almost always better. Once opened, caviar is best eaten within 1–2 days. Keep the tin tightly sealed and nestled in ice between servings to preserve its flavor.
  • Know when it’s gone bad. Fresh caviar should smell clean and briny, like the ocean. If it has a sour, overly fishy, or moldy scent, it’s past its prime. Don’t risk it.

Where to Buy Caviar

Caviar used to be something you’d only find at high-end restaurants or gourmet markets, but now it’s far more accessible.

Specialty Retailers
Grocery Stores & Costco
  • Bethenny loves pointing out that you can buy quality caviar at Costco for a fraction of what you’d pay at a fine-dining spot. Higher-end supermarkets and some local fish markets also carry fresh tins, especially around the holidays.
What to Look For
  • Check the label for the species name, country of origin, and sell-by date. Stick to reputable sellers with good reviews or a strong local reputation. Freshness and proper handling matter more than fancy packaging.

Bethenny’s Caviar Commandments

Over years of taste tests, Bethenny’s picked up a few rules worth remembering:

  • Try before you splurge. Work your way up the price ladder instead of going straight for the most expensive tin. You might find your favorite at a much lower price point
  • Freshness is everything. No matter the brand or variety, caviar should smell clean and briny. If it smells off, it is off.
  • Don’t let price scare you. There’s good caviar at every budget. Paddlefish, hackleback, and white sturgeon are all great entry points.
  • Serve it how you like it. Whether it’s on blinis with crème fraîche, spread across farmer’s cheese on a lentil cracker, or scooped onto a potato chip, there’s no wrong way to enjoy caviar.
  • Keep it cold. Caviar is best chilled on ice from the first bite to the last.
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