The Ultimate Beginner’s Guide to the Different Types of Caviar

Caviar is one of the world’s most luxurious delicacies, but if you’re new to the world of roe, the terminology can seem intimidating. Whether you’re looking to impress at your next dinner party or simply want to sound savvy when ordering, understanding the main types of caviar is a great place to start.

This simple, jargon-free guide to the most popular varieties, complete with talking points and fun facts to help you shine in any gourmet conversation.

What Is Caviar, Really?

Caviar refers specifically to the salt-cured eggs (roe) of sturgeon, a prehistoric fish found primarily in the Caspian and Black Sea regions. While you might see the term “caviar” used for other fish eggs, true caviar comes only from sturgeon.

There are many kinds of Caviars ranging from well known to lesser well known but no less deserving.

“Caviar makes anyone feel like royalty. There’s simply something special about caviar - whenever caviar is being offered I can’t think of too many people who don’t have a big smile on their face as they enjoy one of life’s luxuries.” - Tony, CEO, Montello Gourmet.

Beluga Caviar Huso Huso

• What it is: The rarest and most prized caviar, Beluga comes from the Beluga sturgeon, the largest of the sturgeon family.
• Taste: Creamy, buttery, and delicate with a subtle, lingering finish.
• Appearance: Large, glossy eggs that range from light silver-grey to dark charcoal.
• Talking point: Beluga caviar eggs are the largest and softest of all caviars—think of them as the “Rolls Royce” of the caviar world.
• Due to its rarity and the long time it takes for the sturgeon to mature (up to 20 years!), Beluga caviar is considered the "Rolls Royce" of caviars.
• Fun fact: The Beluga sturgeon can live over 100 years and grow longer than a car!
• Compare and Buy Beluga Caviar here.

Ossetra Caviar 

• Ossetra Caviar is also known as (Osetra) (Osietra) (Oscietra)(Oscietre)(Assetra)(Asetra)Caviar and Acipenser Gueldenstaedtii. So if you ever see Ossetra given any of these other names, never fear it's all the same.
• What it is: Sourced from the Acipenser Gueldenstaedtii sturgeon, this caviar is a favorite among connoisseurs for its versatility and complex flavour.
• Taste: Nutty, briny, and slightly fruity with a firm texture.
• Appearance: Medium-sized eggs with colours ranging from golden brown to dark brown.
• Talking point: Ossetra caviar’s colour can sometimes be golden—a rare hue that’s especially prized and often called “royal” or “imperial.”
• Osetra caviar is often called the “chameleon” of caviar because its flavour can change depending on the fish's diet and environment.
• Fun fact: Ossetra sturgeon can live up to 50 years, and their caviar’s flavour can vary depending on their diet and environment.

• Compare and buy Ossetra Caviar here.

Siberian Sturgeon Caviar (Acipenser Baerii)

• What it is: From the Siberian sturgeon, this caviar is becoming increasingly popular due to sustainable farming.
• Taste: Smooth, clean, with a mild nutty flavour.
• Appearance: Medium-sized, dark eggs.
• Talking point: A great choice for those seeking a sustainable, high-quality caviar experience.
• Compare and Buy Sturgeon Caviar here.

White Sturgeon Caviar (Acipenser transmontanus)

• White Sturgeon  caviar for culinary enthusiasts who seek caviar with great visual and perceptual impact for their creations: a first choice characterized by large, firm grains.
• This caviar selection comes from white sturgeons, the largest sturgeon fish originating in North America. The eggs take on an unmistakable hue: charcoal grey leaning to black.
• White Sturgeon caviar is widely popular in cooking and stands out in even the easiest and quickest preparations. The balanced, harmonious taste and sizable eggs garnish all kinds of preparations to guide you into the extraordinary world of caviar.
• The Acipenser Transmontanus White Sturgeon is a prized specimen native to the Pacific Ocean. It is cared for at our producers farms and followed at every stage of its long life to ensure maximum respect and balance of its ecosystem. Its massive size reaches up to 1 ton in weight and over 6 meters in length. The sturgeons’ condition is constantly monitored through computerized systems to ensure high-quality and wellness and allow total traceability of the produced caviar.

Sevruga Caviar Acipenser Stellatus

• What it is: Harvested from the Sevruga sturgeon, this caviar is more accessible and known for its bold flavour.
• Taste: Salty, rich, and intense with a crisp, clean finish.
• Appearance: Small, dark grey to black eggs.
• Talking point: Sevruga caviar is the most affordable of the classic trio, making it a great entry point for first-timers.
• Fun fact: Sevruga sturgeon mature faster than Beluga or Ossetra, which is why their caviar is more readily available and is often said to be more sustainable.

Quick Reference Table

The Final Word

Understanding these basic types and their characteristics will not only enhance your appreciation for this delicacy but also equip you with the knowledge to confidently navigate the caviar menu. So go forth, taste, and impress!

The next time you see caviar available at an event, give it a try and try to detect the unique flavour notes of the caviar.

Beluga is the rarest and most prized, but Ossetra’s nutty complexity is a connoisseur’s favourite. Sevruga is a great entry-level caviar with a bold flavour. Personally my favourite caviar is Osietra, but every now and again I just can’t go past really enjoying life a bit and having some Beluga.

Thinking about having caviar available at your next celebration, such as Christmas, World Caviar Day, or the Spring Racing Carnival? Why not find out which Champagne’s pair best with each type of caviar, or why a mother-of-pearl spoon matters so much when serving caviar.

We hope this guide was helpful for giving you the ability to talk about caviar with confidence, whether you’re shopping at Montello Gourmet or savouring a spoonful at your next celebration.