In short: caviar is salted fish roe. True caviar comes from sturgeon and is very expensive, but most caviar sold in Egypt is coloured, seasoned roe from other fish, served with starters and sushi at an accessible price. Bottarga (batarekh) is different: the whole roe sac, salted and dried. The best known in Egypt is mullet bottarga.
What is caviar?
Caviar is small fish eggs, salted and packed to eat as they are, without cooking. Colour, size and taste depend on the fish and how it is prepared. The fish is listed on each pack.
Caviar types we sell
Black and red caviar (small jars)
Small coloured, seasoned eggs for canapés, eggs and salads, in 50 g and 100 g packs: Fisherman Black Caviar 100gm, Fisherman Red Caviar 50gm and Agustson Red Caviar 100gm.
Masago and sushi caviar (500 g packs)
Very small, crunchy roe used in sushi, especially California and uramaki rolls, and on seafood dishes. Available in several colours, such as Masago Green Caviar 500gm and Shori Frozen Red Caviar 500g (seasoned capelin roe, kept frozen at −18°C).
Caviar vs bottarga
| Caviar | Mullet bottarga | |
|---|---|---|
| Form | Separate eggs | Whole, firm roe sac |
| Preparation | Salted and packed | Salted and dried |
| Taste | Light and salty | Stronger and distinctive |
| Sold by | Pack weight | Piece weight |
| Served as | Starters, sushi, canapés | Thin slices with olive oil, lemon and bread |
Mullet bottarga
Caviale Premium Mullet Bottarga (Balady) is Egyptian bottarga sold in piece weights from about 100 g up to 450 g, priced by weight. Slice it very thinly with a sharp knife and serve with olive oil, lemon and toasted bread, or grate it over pasta.
How to serve caviar
- Canapés: toast or crackers, a layer of cream cheese and a small spoon of caviar.
- With eggs: on boiled eggs or an omelette.
- With smoked salmon: a slice of smoked salmon topped with caviar and dill.
- In sushi: masago on California rolls or hand rolls.
Tip: use a plastic or mother-of-pearl spoon rather than metal, and serve caviar cold.
Storage
Follow the storage instructions on each pack: some are kept in the fridge, others, such as Shori caviar, frozen at −18°C. After opening, close the pack well, keep it in the fridge and use it within a few days.
Caviar price in Egypt
Caviar price depends on the fish, the pack size and the brand. Sturgeon caviar is very expensive; coloured caviar and masago are far more affordable. Bottarga is priced by weight, so bigger pieces cost more. Live prices are on each product page, and you can compare them in Caviar.
Caviar and bottarga FAQ
Is caviar eaten raw?
Yes. Caviar is salted and ready to eat as it is, without cooking.
What is the difference between black and red caviar?
The fish, the preparation and the colour. Both are served the same way; check the fish named on the pack.
What is masago?
Very small, crunchy fish roe used in sushi, sold in several colours.
How is mullet bottarga eaten?
Sliced very thinly with olive oil, lemon and bread, or grated over pasta.
Where do you deliver?
We deliver chilled across Cairo and Giza.