Red caviar is the roe of the salmon, so called due to its red-orange hue. It is particularly popular in Russia and North America, and considerably cheaper than black caviar.
Red caviar is rich in beneficial omega-3 fish oils which have been shown to be good for the eyes and brain development, especially in the young. The nutritional content depends largely on the method of obtaining the roe from the salmon.
In Russia, the law decrees that the roe are extracted using only wooden tools which some say can lead to contamination, although this claim is vastly exaggerated in my opinion. It is like arguing for plastic corks in wine bottles versus traditional corks.
Conversely, American red caviar, which mostly originates in Alaska, is extracted using modern methods that dilute the roe and wash away some of the nutritious vitamins and oils.
The great advantage of red caviar over both sturgeon and non-sturgeon black caviars is the price - typically you can expect to pay around 50 US Dollars per kilo!
Red caviar is generally more versatile than black caviar and can be eaten with many different foods including on bread with butter, with onions or potatoes. Being more plentiful, one can find a great number and range of recipes using red caviar.
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