The Most Common Types of Caviar

Before jumping into Types of Caviar you should consider some characteristics that apply no matter which Type of Caviar you’re having. Every Type of Caviar has its own unique qualities, from coloring to flavor. For example, Beluga Caviar has a buttery texture and a nutty flavor. Caviar eggs range in color from pure black to a greenish-grey. True Caviar has what some call the famous “Caspian pop” which is when the egg bursts in the mouth.

Caviar is divided into two grades depending on qualities such as size, color, firmness, taste, and aroma. Grade 1 is the firmest, richest eggs and grade 2 is slightly lower in quality. If this is too much for you, no worries! This extra information will surely help you on your hunt for the best Caviar.

People have been consuming sturgeon Caviar for hundreds of years. Of the 27 sturgeon species, almost all can be harvested for their eggs but beluga, sevruga, and ossetra have long dominated the Caviar world. Some other products known as Caviar substitutes have been gaining popularity since the past years. What are the most common types of Caviar and which are available at Caviar Lover? Here’s the list:

This type of Caviar combines the size and flavor of original Beluga with the sustainability and production-speed of smaller sturgeon Caviars. If you decide to try Beluga Hybrid you’ll find out it has a more buttery taste than traditional Beluga, but also, with earthy and nutty notes of premium Siberian sturgeon. Get Beluga Hybrid visiting our imported Caviar section.

Our Kaluga caviar mimics the Beluga hybrid in size of eggs. Its color varies from medium to dark brown with a clear glossy finish, and has a nutty flavor with buttery overtones. Try Kaluga Caviar with any of the following products: Kaluga Premium, Amur Kaluga Caviar or our Caviar King - Kaluga Reserve Caviar.

Caviar substitutes appeared when people began eating eggs from other types of fish and other species of sturgeon. While they have not reached the level of sophistication as Caspian sturgeon Caviar, these types of Caviar are flavorful and more economical alternatives.

• Salmon roe: Also called “red roe”, is a reddish-orange, transparent mass consumed in some form in most cultures’ cuisines. It has a fresh, salty, and slightly “fishy” taste and It delivers that classic pop when bitten. Buy American Salmon Roe.
• Paddlefish caviar: Another freshwater sturgeon from the United States, paddlefish produce eggs similar in taste to the wild sturgeon of the Caspian Sea with a buttery, earthy flavor. Buy Paddlefish Caviar.