Abstract
Fish roe products are considered a delicacy in all European countries and they are mainly produced in the Scandinavian and Mediterranean countries. The caviar found in the European market is not only from sturgeon fish but also from some nonsturgeon fish species. Beluga caviar, Ostera caviar and Sevruga are the most demandable and highly-priced sturgeon caviar products in the European (EU) market. Other nonsturgeon derived caviar products such as Bottarga from mullet or tune, red salmon caviar, caviar of vendace or kalix, cod roe emulsions, and cod roe cakes, are also commercially available in the EU market. As caviars are eaten as raw or as a semiprocessed food (salting/fermentation), safety is an important consideration for the consumption of the caviar. This chapter provides a detailed account on various aspects including processing, nutritional composition, safety and quality determination of the most common fish roe products currently produced and consumed in Europe.