Caviar is a food consisting of the salt-cured roe of the Acipenseridae family. Caviar is considered a delicacy and is eaten as a garnish or a spread. The roe can be “fresh” (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.
Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea (Beluga, Ossetra and Sevruga caviars). Depending on the country, caviar may also be used to describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.


  • Beluga (Acipenseridae Huso Huso):

Beluga caviar is prized for its soft, extremely large eggs. The size of the roe can range from 2-3.5mm. The color of the roe covers a spectrum from pale silver-gray to black. The roe’s flavor is similar to the taste of the Beluga sturgeon meat. The Beluga sturgeon can take up to 30 years to mature and this is one of the reasons it is the most sought-after caviar.

  • Ossetra (Oscieter) (Asetra) (Acipenseridae Gueldenstadtii Persicus):

The Oscieter roe measures between 1-2.5mm and is graded by three colors. The most common are the light to dark brown. However, a third color, gold, is found due to a genetic mutation where the sturgeon is considered an albino. This gold color Oscieter is referred to as Imperial caviar as it was reserved for the imperial families of Iran and Russia due to its rarity. Its taste is described as being nutty.

  • Sevruga(Acipenseridae Stellatus):

The Sevruga sturgeon is the smallest of the three fish matures in 4-5 years and produces its roe much quicker than the other two. It is also the most abundant of the sturgeon. The roe measures 1-2mm in diameter and its color can range from light to dark grey. The distinguishing feature of the Sevruga is its fine grain, fish flavor and its spicy yet delicate aroma.