Caviar is often associated with fine dining and luxury, but at its core, it refers to one specific delicacy: the salted roe of sturgeon. These ancient fish have existed for millions of years, primarily across the Caspian and Black Sea regions. While wild sturgeon once dominated global supply, overfishing and conservation efforts have transformed the industry. Today, strict regulations and aquaculture farming in Europe, the United States, and Asia now define most of the caviar market.

Understanding the different types of caviar begins with the species of sturgeon. Each produces roe that varies in size, color, texture, and flavor. Some eggs are large and buttery, while others are small, firm, and intensely briny. Maturation time also plays a major role—some sturgeon take under a decade to produce roe, while others require nearly twenty years, directly affecting rarity and price.

Below is a guide to the most recognized types of caviar, from more accessible varieties to the rarest.

Kaluga Caviar

Kaluga caviar comes from the Kaluga sturgeon (Huso dauricus), native to the Amur River basin between Russia and China. Closely related to the beluga sturgeon, it produces large roe grains ranging from dark grey to deep brown.

The eggs are medium to large with a firm yet smooth texture, often compared to beluga caviar. Modern aquaculture, particularly in China, has made Kaluga one of the more widely available luxury caviars today.

Beluga Caviar

Beluga caviar is sourced from the beluga sturgeon (Huso huso), one of the largest freshwater fish in the world. Native to the Caspian and Black Sea basins, it is also one of the slowest-maturing species, taking up to 20 years before producing roe.

The eggs are large, delicate, and typically range from pale silver to light grey. Their soft texture and subtle flavor make beluga the most prestigious and rarest of traditional caviars, heavily protected under international conservation laws.

Sevruga Caviar

Sevruga caviar comes from the Sevruga sturgeon (Acipenser stellatus), a smaller species that matures faster than its counterparts, usually within 7–10 years.

Its roe is small, dark grey to nearly black, and known for its firm texture and bold, salty flavor. Historically abundant in the Caspian region, Sevruga remains one of the more recognizable and widely produced caviars through modern aquaculture.

Osetra Caviar

Osetra caviar is produced by the Osetra sturgeon (Acipenser gueldenstaedtii), native to the Caspian and Black Sea regions. It takes over a decade for the fish to mature, making it a slower and more limited production caviar.

The eggs are medium-sized and vary in color from deep brown to golden amber. Known for their nutty, rich flavor and firm texture, Osetra is one of the most highly regarded caviar varieties in global gastronomy.

How Caviar Is Served

Caviar is traditionally served chilled and never heated to preserve its delicate structure. Common accompaniments include blini, crème fraîche, or lightly buttered toast. Non-metal utensils, such as mother-of-pearl spoons, are often used to prevent flavor alteration.

Quality is assessed based on egg size, color, firmness, and aroma, with each sturgeon species producing distinct variations that define the overall experience.