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Step 1
Know the various types of caviar as each type of fish roe has a different flavor. When most people think of caviar they think of either Beluga the most expensive, rarest and largest of the sturgeon caviars. Osetra, a yellowish gray to dark brown, stronger-flavored egg and finally Sevruga, a medium gray-to-black briny row and the smallest of the three.
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Step 2
Arm yourself with basic knowledge so less then scrupulous retailers will not take advantage of you. If Beluga is not in a blue tin, Osetra in yellow and Sevruga in red then you should run, not walk away from that retailer.
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Step 3
Learn popular terms in the caviar world such as Malossol. This translates to lightly salted and often means you are purchasing good quality caviar.
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Step 4
Research retailers and compare prices between your local retailers and your online options. Keep in mind if buying locally, aim towards specialty retailers and stay away from the supermarket shelves.
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Step 5
Find out the age of your caviar as caviar does not have a long shelf life: three to four weeks before opening is about the max and once opened you have about three days if properly stored at 30 degrees F to eat the caviar.
