A Guide to the Most Common Caviar Species

Caviar has long been a symbol of refinement, served at the most elegant tables and celebrated for its luxurious texture and taste. But not all caviar is created equal. The term refers specifically to the salt-cured roe of sturgeon, and within this category lies a range of species, each offering its own unique character, flavor profile, and culinary appeal.

What Are the Most Common Caviar Species?

We believe in making this delicacy more accessible, demystifying its origins, and helping you select the perfect variety for your palate. Below, we explore the most common caviar species and what sets each apart.

Beluga (Huso huso)

The rarest and most coveted of all, Beluga caviar is known for its large, delicate pearls and exceptionally creamy flavor. Typically ranging in color from light gray to silver, the eggs are prized for their buttery finish and smooth, luxurious mouthfeel.

Due to its protected status and strict regulations around harvesting, true Beluga is increasingly rare, and in the U.S., it’s generally not available. However, farm-raised alternatives like Beluga hybrids offer a sustainable way to experience something remarkably similar.

Osetra (Acipenser gueldenstaedtii)

One of the most sought-after varieties after Beluga, Osetra caviar comes from Russian sturgeon and is known for its firm texture and complex flavor, often described as nutty, briny, and slightly fruity. Colors range from deep brown to golden, with golden Osetra being particularly prized.

Osetra is a favorite for those looking for a balance of traditional elegance and bold flavor. It pairs beautifully with crisp champagne or a dry white wine.

Siberian Sturgeon (Acipenser baerii)

A more accessible option, Siberian Sturgeon caviar is admired for its smooth, medium-sized pearls and clean, earthy flavor. This variety has become a favorite of chefs due to its consistent quality and versatility in both classic and contemporary presentations.

Typically dark gray to black in color, Siberian caviar delivers a luxurious experience without the price tag of more rare species.

White Sturgeon (Acipenser transmontanus)

Native to North America, White Sturgeon caviar is especially popular in the U.S. thanks to its sustainable farming and full-bodied flavor. The eggs are medium to large with a firm texture, and flavors are typically clean, creamy, and slightly oceanic.

This variety is excellent for those new to caviar, as it offers a gentle introduction with a refined profile. It also holds up well when served atop blinis, toast points, or fresh crème fraîche.

Kaluga Hybrid (Huso dauricus × Acipenser schrenckii)

A popular alternative to Beluga, Kaluga hybrid caviar is harvested from a cross between Kaluga and Amur sturgeon. It features large, glossy pearls and a rich, buttery flavor that echoes the complexity of Beluga.

This hybrid is both sustainable and luxurious, making it an ideal choice for those looking for depth and elegance without compromising on environmental responsibility.

Paddlefish (Polyodon spathula)

Technically not a true sturgeon, Paddlefish caviar is still widely enjoyed and often used as an entry point for first-time caviar tasters. The pearls are small and glossy with a dark gray hue, and the flavor is bold, earthy, and slightly smoky.

Sourced primarily from the Mississippi and surrounding river basins, Paddlefish roe is one of the more affordable and approachable varieties on the market.

Hackleback (Scaphirhynchus platorynchus)

Also known as Shovelnose sturgeon, Hackleback is native to the U.S. and produces small, jet-black pearls with a bold, nutty flavor. It’s one of the few wild-caught sturgeon caviars still available, making it a rare find with a distinctly American character.

Hackleback caviar is often appreciated for its balance of intensity and smoothness, making it ideal for purists and adventurous eaters alike.

Choosing Your Caviar

Selecting a caviar variety is ultimately about preference. Some favor the creamy subtlety of Osetra, while others enjoy the rich complexity of Kaluga or the rustic charm of Paddlefish. All are excellent in their own right, and all have a place in the modern gourmet pantry.

We source from sustainable farms and trusted suppliers to make sure every tin reflects the highest standards of quality and taste. Whether you're looking to explore for the first time or expand your palate, our curated collection includes a wide range of species to suit every occasion.

Explore, taste, and enjoy the journey. Because when it comes to caviar, there’s always more to discover.