Most people don’t eat caviar, but certain areas of society do. But this luxury food from Russia is made from endangered roe (fish eggs). Varying in colour and flavour, most are from the Caspian Sea. Campaigners ask people not to buy it, as sturgeon are almost extinct in some areas, due to the trade.
Vegan Caviar (Cadry’s Kitchen) is made with pearl couscous, and served with crackers. The vinegar in the brine makes this caviar extra-pink.
Avoid seaweed for thyroid issues. Keep vegan caviar away from pets due to potential toxic ingredients like spices (also very high in salt, so never feed leftovers to pets or garden birds).
All species of sturgeon are protected under CITES (Conventional on International Trade in Endangered Species of Wild Fauna and Flora), and international trade in many types of caviar is not allowed, despite most markets being in the US and Europe. Why not try some plant-based versions instead?
where to buy plant-based caviar
Vegan Caviar Luxury is made in Europe, from seaweed. The company also makes a vegan salmon roe (with the taste of soy sauce and ikura) and a vegan alternative tobiko (the taste of black truffle). This range was developed by a medical doctor whose family moved to Europe from the far east of Russia.