Caviar has long been considered one of the world’s most luxurious delicacies. Made from the roe of sturgeon fish, this prized treat has captivated chefs, enthusiasts, and gourmands for centuries. But not all caviar is the same — each type offers its own flavor, texture, and experience.
If you’re exploring the world of sturgeon caviar, this guide will walk you through the most well-known varieties, from the rare and prestigious to the more approachable options.
Beluga Hybrid Caviar
Beluga Hybrid Caviar comes from a cross between the legendary Beluga sturgeon (Huso huso) and the Baerii sturgeon (Acipenser baerii).
Known for its large, light-colored pearls and exceptionally smooth, buttery taste, this is the caviar many consider the pinnacle of luxury. Its delicate, slightly nutty notes and lingering sweetness make it one of the most sought-after types on the market.
Because of its rarity and remarkable flavor, Beluga Hybrid remains the most expensive caviar, often reaching thousands of dollars per pound.
Osetra caviar is one of the most celebrated types, known for its complex, nutty, buttery flavor and firm, medium-to-large pearls.
Eggs range from golden brown to deep brown, and some rare batches even produce striking golden hues.
Osetra’s depth of flavor and versatility place it among the world’s most prized caviars, with prices ranging from several hundred to several thousand dollars per pound depending on grade and origin.
Siberian Sturgeon Caviar, sourced from Acipenser baerii, offers a mild, slightly sweet, nutty flavor.
Its medium-sized eggs range from light to dark gray and are known for their smooth texture.
While still a high-end product, Siberian caviar is more affordable than Beluga Hybrid, Osetra, or Sevruga, making it a favorite among chefs and everyday enthusiasts alike.
A hybrid of the Kaluga sturgeon (Huso dauricus) and Amur sturgeon (Acipenser schrenckii), Kaluga caviar is often considered the closest alternative to Beluga.
It features large, dark pearls and a rich, creamy taste with subtle earthy and nutty undertones.
Kaluga Hybrid offers a luxurious experience at a slightly lower price than top-tier varieties, making it popular among those seeking premium quality without the Beluga price tag.
Sevruga Caviar
Sevruga caviar comes from the Acipenser stellatus sturgeon and is cherished for its briny, bold flavor and firm texture.
Its eggs are smaller—typically gray to black—and its taste is more pronounced than some of the creamier varieties.
Although still considered high-end, Sevruga is less costly than Beluga Hybrid, making it a popular choice for those seeking premium quality at a more accessible price point.
Hackleback caviar comes from the wild American Hackleback sturgeon (Scaphirhynchus platorynchus).
It boasts a mild, nutty flavor and small, jet-black eggs with a pleasantly firm texture.
As one of the most affordable caviars, Hackleback is an excellent entry-level option and a great way to experience sturgeon caviar without the high cost.
Final Thoughts
From the buttery elegance of Beluga Hybrid to the approachable charm of Hackleback, each variety of sturgeon caviar offers a unique sensory experience. Whether you’re seeking the rarest, most luxurious pearls or exploring more affordable alternatives, the world of caviar has something to offer every palate.
No matter which type you choose, caviar remains a timeless delicacy—one to savor slowly and appreciate with every bite.
