Cover From the fine, dark grains of Sevruga to the large, silvery eggs of Beluga, different types of caviar offers a spectrum of textures, colours and flavours shaped by centuries of sturgeon tradition (Photo: Madeline Liu/Unsplash)
From the fine, dark grains of Sevruga to the large, silvery eggs of Beluga, different types of caviar offers a spectrum of textures, colours and flavours shaped by centuries of sturgeon tradition (Photo: Madeline Liu/Unsplash)
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A guide to the types of caviar, from Sevruga to Beluga, and how rarity, species and roe size shape each variety
Caviar is often associated with formal dining, yet the category itself is defined by a specific ingredient: the salted roe of sturgeon. These ancient fish have lived in Eurasian waters for millions of years, particularly in the Caspian and Black Sea regions. Historically, most caviar came from wild sturgeon harvested in these waters. Overfishing and conservation measures have since transformed the industry. Today, strict international regulations govern sturgeon fisheries while aquaculture farms in Europe, the United States and Asia produce much of the world’s supply.
Understanding the types of caviar begins with the species of sturgeon from which the roe is harvested. Each species produces eggs that vary in size, colour and texture. Some are firm with a distinct salinity while others are softer with a milder flavour. The maturation rate of each sturgeon species also influences supply. Some fish produce roe after seven to ten years while others require nearly two decades. These biological differences help explain why certain types of caviarare more widely available while others remain relatively rare.
The guide below outlines several well known types of caviar, arranged from the least rare to the most limited in availability.
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Sevruga caviar
Above Small, dark eggs from the Sevruga sturgeon, known for their firm texture and long association with Caspian Sea caviar traditions (Photo: Caviar Luxe)
Small, dark eggs from the Sevruga sturgeon, known for their firm texture and long association with Caspian Sea caviar traditions (Photo: Caviar Luxe)
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Sevruga caviar is produced from the Sevruga sturgeon (Acipenser stellatus), a species historically found in the Caspian and Black Sea basins as well as the rivers that feed them. Compared with larger sturgeon such as beluga and Osetra, the Sevruga sturgeon is smaller and reaches reproductive maturity earlier, typically after seven to ten years. The roe is recognised for its small, fine eggs, which are usually dark grey to nearly black. These grains are firmer than those of beluga and tend to have a more pronounced salinity. The compact size of the eggs gives Sevruga a distinct texture when served.
Because the fish matures sooner than many other sturgeon species, it historically produced roe more frequently in wild fisheries. This made Sevruga one of the more widely distributed types of caviar from the Caspian region during the twentieth century. Following restrictions on wild sturgeon fishing, aquaculture farms in Europe and Asia began cultivating Sevruga and related sturgeon species to maintain supply. Today, Sevruga remains one of the established types of caviar encountered in both traditional caviar houses and contemporary aquaculture production.
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Kaluga caviar
Above Large, glossy roe from the Kaluga sturgeon of the Amur River basin, widely produced today through modern aquaculture (Photo: astrea_caviar/Instagram)
Large, glossy roe from the Kaluga sturgeon of the Amur River basin, widely produced today through modern aquaculture (Photo: astrea_caviar/Instagram)
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Kaluga caviar is harvested from the Kaluga sturgeon (Huso dauricus), a large freshwater species native to the Amur River basin along the border of Russia and China. The fish is closely related to the beluga sturgeon and can grow to considerable size, which contributes to the large roe grains associated with this variety.
The eggs are typically medium to large, with colours ranging from dark grey to deep brown. Their size and texture are often compared with beluga roe, although the grains tend to be slightly firmer. These characteristics have made Kaluga one of the more recognisable types of caviar produced through modern aquaculture.
Commercial farming of Kaluga and Kaluga hybrids expanded significantly in China during the early twenty first century. Advances in aquaculture allowed producers to raise the species in controlled environments, supporting consistent production while reducing pressure on wild sturgeon populations. As a result, Kaluga has become one of the widely distributed farmed types of caviar available in international markets today.
Osetra caviar
Above Medium-sized grains from the Osetra sturgeon, recognised for their amber to brown colour and long maturation cycle (Photo: thepolobar/Instagram)
Medium-sized grains from the Osetra sturgeon, recognised for their amber to brown colour and long maturation cycle (Photo: thepolobar/Instagram)
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Osetra caviar is produced from the Osetra sturgeon (Acipenser gueldenstaedtii), a species historically found in the Caspian Sea, the Black Sea and the rivers connected to those basins. The fish grows more slowly than some other sturgeon and typically requires more than a decade before it produces roe, a factor that has long influenced the supply of this variety.
The roe consists of medium-sized eggs that range in colour from dark brown to amber and, in some cases, golden tones. This variation in colour is one of the distinguishing features of Osetra among the classic types of caviar. The eggs are generally firm and well defined, with a structure that holds its shape when served.
Because the species matures slowly, Osetra has historically been produced in smaller quantities than roe from faster growing sturgeon. Aquaculture farms in Europe, the United States and Asia now raise Osetra and related sturgeon species to maintain supply. Even with these developments, the long maturation cycle continues to shape the availability of Osetra among the established types of caviar found in international markets.
Sterlet caviar
Above Fine, compact roe from the sterlet sturgeon, historically served in Russian imperial cuisine and less common in modern markets (Photo: nordicfishff/Instagram)
Fine, compact roe from the sterlet sturgeon, historically served in Russian imperial cuisine and less common in modern markets (Photo: nordicfishff/Instagram)
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Sterlet caviar is produced from the sterlet sturgeon (Acipenser ruthenus), one of the smaller species within the sturgeon family. The fish is native to river systems in Eastern Europe and western Siberia, including parts of the Volga, Danube and other tributaries that historically connected to the Caspian and Black Sea regions.
The roe is composed of fine, compact eggs that are typically dark grey to black. Compared with the larger grains associated with beluga or Kaluga, sterlet eggs are noticeably smaller, giving the roe a tighter texture when served. This characteristic distinguishes sterlet from several other types of caviar produced by larger sturgeon species.
Sterlet caviar was historically associated with Russian imperial cuisine and was served at the court of the Russian tsars. In modern markets it is encountered less frequently. Conservation measures that protect wild sturgeon populations, combined with relatively limited aquaculture production, mean sterlet remains one of the less widely available types of caviar today.
Beluga caviar
Above Large, pale grey eggs from the beluga sturgeon, known for their delicate structure and limited global availability (Photo: world_caviar_house/Instagram)
Large, pale grey eggs from the beluga sturgeon, known for their delicate structure and limited global availability (Photo: world_caviar_house/Instagram)
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Beluga caviar is produced from the beluga sturgeon (Huso huso), one of the largest freshwater fish species in the world. Historically found in the Caspian and Black Sea basins, the beluga sturgeon can grow several metres in length and live for many decades. Its long life cycle and slow reproductive rate have shaped the rarity associated with this variety.
The roe is recognised for its large, delicate eggs, which typically range from pale silver to light grey. These grains are among the largest found across the classic types of caviar, with a soft membrane and smooth texture that distinguishes them from the firmer eggs produced by smaller sturgeon species.
Beluga sturgeon mature slowly, often requiring 15 to 20 years before producing roe. This extended maturation period limits production and makes farming more complex than for faster growing species. In addition, international conservation measures introduced to protect wild sturgeon populations have imposed strict regulations on harvesting and trade. For these reasons, beluga remains one of the rarest types of caviar encountered in global markets today.
Serving and identifying caviar
Different types of caviar are typically served chilled and unheated to preserve their texture. Classic accompaniments include blini, crème fraîche and lightly buttered toast. Non-metal utensils such as mother-of-pearl spoons are often used because metal can affect flavour. Producers evaluate caviar according to egg size, firmness, colour and aroma. These characteristics vary naturally across sturgeon species and farming conditions, which is why the various types of caviar differ in both availability and culinary use.
Chonx Tibajia is a senior editor at Tatler Asia’s T-Labs team, where she writes widely on lifestyle subjects including beauty, style, entertainment and travel. She has a long career in journalism, including roles as a columnist at The Philippine Star, and is the founder of the creative platform Pineappleversed. Beyond Tatler, her bylines appear in regional lifestyle and business publications, showcasing a broad portfolio that spans beauty trends, travel guides and culture pieces.
