Caviar is one of the most luxurious delicacies in the world—but not all caviar is the same. The term “caviar” technically refers only to salt-cured roe from sturgeon, and the species of sturgeon determines the flavor, texture, color, rarity, and price.
If you’ve ever wondered what separates Beluga from Ossetra, or why Sevruga costs less than Kaluga, this guide breaks down the most important types of caviar and what makes each one unique.
Beluga Caviar
Often called the “king of caviar,” Beluga comes from the Huso huso sturgeon. It produces the largest eggs of any sturgeon species.
What makes it special:
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Very large, delicate pearls
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Light gray to platinum color
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Buttery, creamy texture
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Exceptionally smooth, clean finish
Beluga caviar is prized for its melt-in-your-mouth quality. Because wild Beluga sturgeon became critically endangered, true wild Beluga is heavily restricted worldwide. Today, high-quality farmed Beluga-style caviar offers a similar luxurious experience.
Beluga is ideal for milestone celebrations, VIP gifting, and those who want the most refined caviar profile available.
Buy Beluga Caviar
Ossetra (Osetra) Caviar
Ossetra caviar comes from the Acipenser gueldenstaedtii sturgeon. It is one of the most popular and versatile premium caviars.
Key characteristics:
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Medium-sized pearls
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Color ranges from dark brown to golden amber
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Nutty, briny, complex flavor
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Firm pop with a refined finish
Golden Ossetra—sometimes called “Imperial”—is especially prized for its lighter hue and rich, buttery taste. Compared to Beluga, Ossetra has a slightly firmer texture and more pronounced flavor, making it a favorite among true caviar enthusiasts.
If you’re new to high-end caviar but want something sophisticated and balanced, Ossetra is often the perfect starting point.
Buy Ossetra Caviar
Sevruga Caviar
Sevruga comes from the Acipenser stellatus sturgeon. It produces smaller eggs than Beluga or Ossetra.
What to expect:
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Small, dark gray to black pearls
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Intense, bold brininess
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Strong ocean-forward flavor
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Crisp texture
Sevruga is known for delivering a more pronounced caviar taste. It’s often slightly more affordable than Beluga or Ossetra, making it a great option for entertaining or serving generous portions at gatherings.
If you enjoy a brinier, more classic “sea” flavor, Sevruga delivers.
Buy Sevruga Caviar
Kaluga Caviar
Kaluga caviar comes from the Huso dauricus sturgeon and is sometimes called “River Beluga” due to its similar size and texture.
Highlights:
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Large, glossy pearls
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Dark gray to olive tones
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Buttery, clean flavor
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Smooth yet structured pop
Kaluga has become extremely popular in recent years because it offers a Beluga-like experience with excellent sustainability through modern aquaculture.
For many connoisseurs, Kaluga strikes the perfect balance between luxury and value.
Buy Kaluga Caviar
American & Other Premium Sturgeon Caviar
Beyond the “big three,” several other sturgeon species produce excellent caviar:
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White Sturgeon (California) – Clean, mild, slightly fruity notes
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Siberian Sturgeon – Balanced, nutty, approachable
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Hackleback – Smaller pearls, bold flavor, more accessible price
These options allow more people to experience authentic sturgeon caviar at different price points while still maintaining quality and tradition.
Roe vs. True Caviar
It’s also important to distinguish between true sturgeon caviar and other fish roe:
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Salmon Roe (Ikura) – Large, bright orange eggs, juicy and sweet
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Tobiko – Small, crunchy flying fish roe
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Paddlefish Roe – Often used as an American alternative to Sevruga
While delicious, these are technically fish roe—not true sturgeon caviar.
Buy Domestic Caviar
How to Choose the Right Caviar
When selecting caviar, consider:
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Flavor preference – Mild & buttery (Beluga/Kaluga) vs. nutty (Ossetra) vs. bold (Sevruga)
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Texture – Large, delicate pearls vs. smaller, firmer eggs
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Occasion – Intimate tasting, dinner party, or luxury gift
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Budget – Premium vs. indulgent everyday luxury
If you’re serving guests for the first time, Ossetra or Kaluga are safe, impressive crowd-pleasers. For true luxury experiences, Beluga remains unmatched. And for bold traditional flavor, Sevruga stands strong.
Final Thoughts
Caviar is more than just a luxury food—it’s a sensory experience shaped by species, environment, and craftsmanship. From the creamy elegance of Beluga to the nutty complexity of Ossetra and the bold punch of Sevruga, each type offers something unique.
Understanding these differences allows you to choose the perfect tin for your table—and appreciate the centuries of tradition behind every pearl.
