No. Fish eggs sold as food are generally called roe. In U.S. labeling guidance, unqualified caviar refers to salted sturgeon roe; roe from another fish can be labeled with that fish’s name, such as “salmon caviar.” Everyday speech may use “caviar” more broadly, so the label’s species name matters.
What is the difference between roe and caviar?
Roe is the broad food term for fish eggs. The UK Food Standards Agency’s food taxonomy treats caviar as one category within fish roe and lists examples including salmon, cod, lumpfish, herring, sturgeon, mackerel, shad, flounder, bluefish, mullet, and dolphinfish roe. The list identifies types of roe; it does not mean each type is caviar. See the Food Standards Agency’s fish-roe terminology.
Caviar has a narrower meaning in U.S. food-labeling guidance. The FDA’s labeling policy says the unqualified term should apply only to salted sturgeon roe. Its guidance also says the agency has not established a standard of identity for caviar.
Is salmon roe caviar?
Salmon eggs are salmon roe. Under FDA labeling guidance, salted roe from a fish other than sturgeon may be labeled with the fish’s common or usual name followed by “Caviar,” such as salmon caviar. The fish name should be substantially as prominent as “Caviar,” so the label makes clear what species the product contains. That does not make salmon roe sturgeon caviar; it is a qualified, species-named product.
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The FDA’s 1989-reissued compliance policy states: “The term ‘caviar’ unqualified should be applied only to the article prepared by the special method (salting) of sturgeon roe.” This is U.S. labeling guidance, not a universal legal definition. Read FDA’s CPG Sec 540.150 on caviar labeling.
How to read fish-roe names
- Sturgeon roe: Salted sturgeon roe is the product that fits the FDA guidance’s unqualified use of “caviar.”
- Salmon roe: The species-based name is clear; salted product may be labeled “salmon caviar” under the guidance.
- Other fish roe: Names such as cod roe, lumpfish roe, or herring roe identify the fish. If “Caviar” is used for salted roe from another fish, the fish’s name should accompany it prominently.
These names describe species and, in the FDA labeling guidance, the relevant preparation. They do not by themselves establish a product’s quality, taste, price, or storage life; check the package and follow its handling directions.
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- Premium Salmon Roe: Extra large, glossy pearls of salmon roe caviar with a firm shell and vibrant red color, delivering a clean, rich ikura flavor that gently bursts in the mouth and elevates every bite of sushi or gourmet seafood dishes.
- Wild Harvest Quality: Crafted from wild salmon roe sourced from Alaska and lightly salted to preserve natural taste, this salmon roe caviar highlights the authentic character of fish roe without overpowering texture or delicate flavor balance.
- Fresh Chilled Packaging: Packed and shipped fresh under refrigerated conditions to protect texture, color, and flavor, ensuring red caviar arrives ready to serve with consistent quality and the true taste expected from premium caviar food.
- Versatile Culinary Use: Ideal fish roe for sushi, sashimi, poke bowls, blinis with creme fraiche, or classic bread and butter pairings, making this ikura salmon roe suitable to enjoy for everyday meals, entertaining, and special occasions.
- Generous Family Size: Supplied in a convenient 500 g portion, perfect for hosting guests, preparing multiple dishes, or keeping roe on hand for fast gourmet appetizers that deliver freshness, flavor, and visual appeal with minimal effort.
Why the species name matters
Clear naming helps distinguish one kind of roe from another. The FDA lists paddlefish and other fish roe substituted for sturgeon caviar as examples of seafood species substitution. That warning does not mean every non-sturgeon product called “salmon caviar” or another qualified name is fraudulent: FDA’s labeling guidance allows a fish’s name to qualify “Caviar.” Check that the species named on the label matches the product being sold. FDA explains seafood species substitution and economic fraud.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.Does salting make roe safe to eat?
Do not assume that salting makes roe sterile. In its food compliance program issued September 30, 2025, the FDA includes caviar and salmon roe among examples of raw ready-to-eat seafood and emphasizes time, temperature, and sanitation controls during processing and distribution. For a consumer, practical steps are to buy from a reputable seller, follow the product’s storage directions, and avoid assuming that every roe product is handled or prepared the same way. The FDA program is an inspection and food-control document, not a product-specific shelf-life guide. Read FDA’s Food Compliance Program Guidance Manual 7303.842.
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- Wild-Caught Alaskan Purity - Sustainably harvested from the pristine waters of Alaska, this premium caviar offers unparalleled quality with a naturally fresh, never-frozen taste experience. Ideal for discerning food lovers seeking wild-caught salmon roe.
- Vibrant Sensory Experience - Revel in the striking, jewel-like orange hue of our large, juicy pearls. Each burst delivers a bold, buttery flavor that elevates any culinary creation, from sushi to gourmet appetizers.
- Premium Freshness & Purity - Hand-packed to order and shipped overnight to ensure peak freshness. Our roe is free from preservatives and additives, and vacuum-sealed to preserve its natural integrity. No freezing, just pure quality.
- Expertly Graded & Ready-to-Serve - Each batch is professionally selected for consistent size, color, and flavor. Arrives ready to enjoy directly from the tin, offering an effortless, indulgent experience.
- Versatile Culinary Gem - Perfect for traditional sushi, caviar service, or as an accompaniment to blinis, crème fraîche, toast points, or champagne. This exquisite roe is a luxurious addition to any meal, turning an everyday dish into a fine dining experience.
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