In Egypt, the word “caviar” covers two very different products: true sturgeon caviar, which is rare and very expensive, and fish-roe caviar such as masago and coloured black or red roe, which is affordable and widely used for sushi, canapés and starters. Most caviar sold in supermarkets and online in Egypt is fish roe. Below are the types, how to use each one, and today’s live prices.
Caviar available now
The types of caviar, explained
Masago
Tiny, crunchy capelin roe sold in orange, red, black and green. It is the classic topping for California rolls and gunkan sushi, and is sold in larger packs for regular sushi makers.
Black and red caviar (fish roe)
Larger, glossy pearls sold in small jars of 50–100g. Served on blini, toast or eggs, and as a garnish for smoked salmon canapés.
Sturgeon caviar
The traditional luxury caviar from sturgeon. It is far rarer and more expensive, and is a different product from the fish-roe caviar above.
How to serve caviar
- Canapés: a small spoon on crackers or blini with cream cheese or sour cream.
- With smoked salmon: a few pearls on each slice for an elegant starter.
- Sushi: masago on California rolls and gunkan.
- Eggs: on scrambled or soft-boiled eggs.
Tip: use a plastic, wooden or mother-of-pearl spoon; metal can affect the taste.
Storage
Keep chilled caviar in the coldest part of the fridge and frozen masago in the freezer. Once opened, eat within a few days and keep the jar tightly closed.
Frequently asked questions
What is the difference between masago and caviar?
Masago is small capelin roe used mainly for sushi; “caviar” in jars usually refers to larger black or red fish roe served as a garnish or starter.
How much caviar do I need?
About 10–15g per person as a garnish, or a 50g jar for canapés for 4–6 people.
Can I order caviar online in Egypt?
Yes. Maxim Food delivers caviar chilled across Cairo and Giza.