• Quick answer: what are the main types of caviar?
• Caviar types compared
• Black caviar: sturgeon varieties
  • Beluga caviar
  • Osietra caviar
  • Siberian sturgeon caviar
  • Kaluga caviar
  • Sevruga, Sterlet and hybrid sturgeon caviar
• Red caviar and roe: salmon and trout varieties
  • Keta / chum salmon caviar
  • Pink salmon caviar
  • Trout roe
• Black vs red caviar: which should you buy?
• Processing methods: malossol, salted, pressed and pasteurised
• How to identify good caviar
• How much caviar do you need?
• Storage and serving tips
• FAQ
• Conclusion

Guide to Caviar Types

Caviar can be confusing because the word is used in two ways. Strictly speaking, true caviar is salted roe from sturgeon. In everyday shopping language, many people also use "red caviar" for salmon and trout roe. This guide explains both: classic black sturgeon caviar and popular red roe varieties, with practical notes on taste, price, origin, storage and how to choose the right tin or jar.

Quick answer: what are the main types of caviar?

The best-known black caviar types are Beluga, Osietra, Sevruga, Sterlet, Kaluga/Amur Royal and Siberian sturgeon. They differ by fish species, egg size, colour, texture and flavour. Red caviar usually refers to roe from salmon species such as Keta, Pink salmon, Sockeye, Coho and Chinook, plus trout roe. If you want the softest, largest grains, look at Beluga; if you want a nutty classic with a firmer pop, Osietra is a strong choice; if you want a more affordable everyday option, Keta, Pink salmon or Trout roe are easier entry points.

Caviar types compared

Black caviar: sturgeon varieties

Beluga caviar

Beluga is a prestigious choice for the largest, softest grains. Beluga pearls are 3-4 mm, anthracite to steel grey, creamy and nutty. It comes from the Huso huso sturgeon, which is slow to mature: Beluga females usually first spawn at around 15-20 years. That long maturation is one reason Beluga remains rare and expensive.

Choose Beluga when the caviar itself is the centre of the moment: a celebration, gift, or simple tasting served chilled with a mother-of-pearl spoon. Avoid overpowering toppings; the point is the texture and clean flavour.

Osietra caviar

Osietra, also written Oscietra or Osetra, is a classic sturgeon caviar from Acipenser gueldenstaedtii. It is usually smaller than Beluga but has a more elastic pop and a deep nutty taste. Osietra eggs are about 1.5-2.5 mm, with colours from blue-grey to grey-brown and sometimes a golden hue.

Siberian sturgeon caviar

Siberian sturgeon caviar comes from Acipenser baerii. It has medium grains of about 1.5-2 mm, a dark grey to black colour, a bright aroma and a delicate texture. It is lightly salted at 35 grams of salt per kilogram.

For shoppers, Siberian sturgeon is useful because it keeps the black-caviar experience while usually sitting below Beluga in price. It is a strong option for tastings, canapes and first-time black caviar buyers who want a clear sturgeon flavour.

Kaluga caviar

Kaluga caviar comes from Huso dauricus, a freshwater sturgeon raised in aquaculture. Its pearls are large and shiny, around 3.5-4 mm, with colour that can range from dark green and dark grey to silver or brown. The taste is soft and melting, close to Beluga, which makes Kaluga a strong choice for a celebration or gift when you want large-grain black caviar.

Sevruga, Sterlet and hybrid sturgeon caviar

Sevruga and Sterlet are important classic names in caviar, but availability can change with supplier range, farming and import rules. Where they are not currently available, they are best treated as educational references rather than shopping recommendations.

Hybrid and aquaculture caviars now matter for both quality and affordability. Amur Royal, a Kaluga-Amur hybrid, is a good modern example: it can offer large grains comparable to Beluga, but with its own flavour profile. This is worth adding because it reflects how modern caviar buying has moved beyond the old Beluga-Osietra-Sevruga shortlist.

Red caviar and roe: salmon and trout varieties

Red caviar is usually salmon roe. It is brighter, larger in flavour, often saltier, and far more affordable than most sturgeon caviar. It is also easier to use in everyday meals: blini, toast, eggs, sushi, salads, canapes and festive starters.

Keta / chum salmon caviar

Keta, or chum salmon, is prized for large red-orange grains and a delicate, succulent texture. Keta roe comes from wild-caught North Pacific salmon, FAO area 67, and is naturally rich in Omega-3 polyunsaturated fats. It is often more expensive than Pink salmon roe because it is harvested in smaller quantities and has larger grains.

Pink salmon caviar

Pink salmon roe is one of the most popular and affordable red caviar types. Pink salmon roe comes from wild-caught North Pacific Pink salmon (Oncorhynchus gorbuscha), FAO area 67, with salt and sorbic acid as ingredients. It has a slight ocean aroma and a tender texture that melts in the mouth.

Trout roe

Trout roe is smaller and usually milder than many salmon roes. Trout roe comes from Salmon Trout (Oncorhynchus mykiss) raised in aquaculture in Denmark. Its mild, less salty taste and buttery finish work especially well with canapes, egg dishes and lighter starters.

Black vs red caviar: which should you buy?

Processing methods: malossol, salted, pressed and pasteurised

Processing affects the flavour, shelf life and texture of caviar. Malossol means "little salt" and is used for lightly salted caviar where the natural taste of the roe remains central. More heavily salted caviar can taste stronger and last longer. Pressed caviar is made from broken or very soft eggs and has a dense, spreadable texture. Pasteurised caviar is heat-treated and can be more stable, but many connoisseurs prefer the texture of fresh, non-pasteurised caviar.

The practical rule is simple: keep each product at the temperature shown on its label. Salmon roe is commonly stored at 0 to +6 C and should be used soon after opening; sturgeon caviar is commonly stored at 0 to +4 C and used within 2-3 days after opening.

How to identify good caviar

• The eggs should look separate, glossy and consistent for the variety.
• The aroma should be clean and marine, not harsh, sour or strongly fishy.
• The taste should balance salt with the natural flavour of the roe; excessive bitterness or chemical notes are warning signs.
• For sturgeon caviar, check traceability. Lemberg states that every can is assigned a unique CITES number documenting legality, origin, type and farm source.
• Check the storage temperature, expiry date and whether the product is wild-caught or aquaculture.

How much caviar do you need?

For a small tasting, choose smaller tins first. If you are still choosing your preferred type, start with smaller quantities and compare styles before moving to larger tins. For canapes or a party table, red caviar gives more generous portions at a lower price per kilogram, while black caviar is best served in smaller amounts where the flavour can stand out.

Storage and serving tips

• Keep caviar refrigerated at the temperature stated on the product page or label.
• Do not leave opened caviar at room temperature; serve chilled and return leftovers to the refrigerator promptly.
• Use a mother-of-pearl, glass or non-metal spoon for sturgeon caviar because metal can affect the taste.
• Serve black caviar simply with blini, toast points, potato or creme fraiche; serve red caviar with eggs, salads, sushi, canapes and festive starters.
• For online delivery, products are packed with ice packs to help maintain the right temperature during transport.

FAQ

What is the best type of caviar?

There is no single best type. Beluga is prized for large soft grains, Osietra for nutty depth, Siberian sturgeon for a clear sturgeon taste at a more accessible price, and salmon or trout roe for everyday use and larger servings.

Is salmon roe real caviar?

Strictly, true caviar comes from sturgeon. In retail language, salmon roe is often called red caviar. The article should explain both terms so readers understand what they are buying.

What is the difference between Beluga and Osietra?

Beluga usually has larger, softer grains and a creamy nutty taste. Osietra is smaller, firmer and often more intensely nutty, with grey-brown to golden colour.

Which caviar is best for beginners?

Beginners can start with smaller quantities. For black caviar, Siberian sturgeon or Osietra are practical starting points; for red caviar, Pink salmon, Keta or Trout roe are more affordable and easy to use.

How long does caviar last after opening?

Follow the product label. Sturgeon caviar is commonly kept at 0 to +4 C and used within 2-3 days after opening; salmon roe should be refrigerated and used soon after opening.

Conclusion

The strongest caviar guide should help the reader choose, not only define. Beluga, Kaluga, Osietra and Siberian sturgeon belong to the classic black caviar world; Keta, Pink salmon and Trout roe make red caviar more affordable and flexible. Use taste, grain size, origin, price, storage and the occasion as the decision points, and choose a traceable supplier that clearly states fish species, source and handling instructions.

Publication date: 18 July 2026