Caviar Species

The king of caviar. Beluga produces the largest eggs (up to 3mm) with a rich, buttery flavor and smooth, creamy texture. True Beluga caviar is extremely rare due to overfishing and conservation concerns.

Often called the "golden caviar," Osetra offers a complex, nutty flavor with a firm texture. Eggs range from golden to dark brown. Russian Osetra is considered the most prestigious variety.

The most abundant of the classic Caspian caviars. Sevruga eggs are smaller but packed with intense, briny flavor. Excellent value for those seeking authentic Caspian character.

Often called "River Beluga," Kaluga produces large, rich eggs similar to Beluga but at a more accessible price point. Originally from the Amur River region, now primarily farm-raised.

From the Amur River in Russia and China, this species produces caviar with a distinctive, slightly sweet flavor profile. A newer entrant to the premium caviar market.

The workhorse of modern caviar production. Siberian sturgeon adapts well to aquaculture and produces consistent, quality caviar with a clean, fresh flavor. Excellent entry point to premium caviar.

Native to North America, White Sturgeon produces caviar with a delicate, slightly sweet flavor. The largest freshwater fish in North America, farmed primarily in California and Idaho.

One of the smallest sturgeon species, producing tiny, delicate eggs. Sterlet caviar has a refined, subtle flavor and was historically a Russian aristocracy favorite.