Rarely occurring in its natural habitat, this unique hybrid of two species of sturgeon, those of Kaluga and Amur sturgeons, has been aqua-cultured in pristine waters of the mountain lake on the east coast of the Pacific Ocean for 15 years now. Kaluga fusion caviar is harvested from mature hybrid sturgeon of at least 8 years of age and delivers an intense burst of flavor. Average roe diameter is over 3.00mm. The grains are large, and the color ranges from yellow to yellow-green. The texture is creamy, while the roes are firm and the palate is rich with a delicate aftertaste. No preservatives added.
Harvested from wild Hackleback sturgeon, also referred to as shovelnose, the smallest of all fresh water sturgeons indigenous to North America, this caviar is a grand treat. Its smaller roe grains, range in color from dark gray to deep black. The taste is delicate with buttery and nutty undertones. Hackleback caviar is reminiscent of sterlet caviar although the two should not be confused for the latter comes from a different species of sturgeon. Enjoy this caviar with champagne or on blinys.
Harvested from wild Hackleback sturgeon, also referred to as shovelnose, the smallest of all fresh water sturgeons indigenous to North America, this caviar is a grand treat. Its smaller roe grains, range in color from dark gray to deep black. The taste is delicate with buttery and nutty undertones. Hackleback caviar is reminiscent of sterlet caviar although the two should not be confused for the latter comes from a different species of sturgeon. Enjoy this caviar with champagne or on blinys.
Rarely occurring in its natural habitat, this unique hybrid of two species of sturgeon, those of Kaluga and Amur sturgeons, has been aqua-cultured in pristine waters of the mountain lake on the east coast of the Pacific Ocean for 15 years now. Kaluga fusion caviar is harvested from mature hybrid sturgeon of at least 8 years of age and delivers an intense burst of flavor. Average roe diameter is over 3.00mm. The color varies from light yellow to dark gray. The texture is creamy, while the roes are firm and the palate is rich with a delicate aftertaste. No preservatives added.
Rarely occurring in its natural habitat, this unique hybrid of two species of sturgeon, those of Kaluga and Amur sturgeons, has been aqua-cultured in pristine waters of the mountain lake on the east coast of the Pacific Ocean for 15 years now. Kaluga fusion caviar is harvested from mature hybrid sturgeon of at least 8 years of age and delivers an intense burst of flavor. Average roe diameter is over 3.00mm. The color varies from light yellow to dark gray. The texture is creamy, while the roes are firm and the palate is rich with a delicate aftertaste. No preservatives added.
Ossetra caviar has traditionally been considered the second best black caviar of them all, surpassed only by Beluga caviar. Harvested from the diamond sturgeon this superb caviar is aqua-cultured in the pristine waters of Thousand Islands Lake. Treat yourself like a royalty and indulge in this fine caviar. The grains are large, its color ranges from light brown to dark brown. The taste is pure, buttery and light. No preservatives added.
Ossetra caviar has traditionally been considered the second best black caviar of them all, surpassed only by Beluga caviar. Harvested from the diamond sturgeon this superb caviar is aqua-cultured in the pristine waters of Thousand Islands Lake. Treat yourself like royalty and indulge in this fine caviar. The grains are large, its color ranges from light brown to dark brown. The taste is pure, buttery and light. No preservatives added.
Ossetra caviar has traditionally been considered the second best black caviar of them all, surpassed only by Beluga caviar. Harvested from the diamond sturgeon this superb caviar is aqua-cultured in the pristine waters of Thousand Islands Lake. Treat yourself like a royalty and indulge in this fine caviar. The grains are large, its color ranges from light brown to dark brown. The taste is pure, buttery and light. No preservatives added.
Cured in accordance with Russian traditional malossol style, this ossetra caviar is indeed a luxurious treat. Second only to Beluga caviar, for well over 100 years ossetra caviar has gourmets all over the world appreciating its superb qualities. Harvested from Russian, also known as, diamond sturgeon this superb caviar is aqua-cultured in the pristine waters of Thousand Islands Lake. A delicacy closely associated with Imperial Russia, treat yourself to this truly royal dainty. The grains are large, its color ranges from light brown to dark brown. The taste is pure, buttery and light. No preservatives added.
This pasteurized Ossetra caviar will make a great addition to a festive banquet. Harvested from the diamond sturgeon, this superb caviar is aqua-cultured in the pristine waters of Thousand Islands Lake. A delicacy closely associated with Imperial Russia, treat yourself to this truly royal dainty. The grains are large, its color ranges from light brown to dark brown. The taste is pure, buttery and light. No preservatives added.
This caviar comes from wild American Paddlefish from the Mississippi River basin. The roe is medium sized and grey in color. Paddlefish is closely related to the sturgeon family. The eggs have a nutty, earthy taste. This caviar comes in a vacuum-sealed glass jar. Pasteurized. Product of the USA.
Among the different varieties of caviar available to consumers, sturgeon caviar stands as a popular choice. This caviar is first made by harvesting sturgeon roe, the eggs of the sturgeon fish. The eggs are then washed and salted or treated depending on the kind of caviar made. This results in the delicious and prestigious sturgeon caviar that’s used in fine dining restaurants worldwide.
Sturgeon caviar is different from other fish egg-based cuisine such as salmon roe. While roe can contain the skein alongside the eggs, caviar is typically separated from the skein during processing. Sturgeon has been the original source of “caviar” and despite caviar now being made from other species of fish such as salmon, sturgeon remains the preferred choice for many. In addition, there are multiple species of sturgeon that the caviar can be made from.
Sevruga
The Sevruga sturgeon is one of the smallest Caspian Sea species of sturgeon, and the caviar that’s made from their roe is named after it. Known for its generally grey appearance and small size, this kind of sturgeon caviar is also one of the most expensive, with only the Ossetra and Beluga variants being more expensive. Due to how easy it is to harvest and cultivate the Sevruga sturgeon, its roe is the most common of the three main caviar types. It is also consequently the cheapest kind.
Ossetra
Ossetra is the middle-sized variant of the main three Caspian Sea caviar types. It comes from the Ossetra sturgeon, a species of fish that can live for up to 50 years. It also goes by the names of Osetra, Oscietra, and Asestra and Russian Sturgeon. The Ossetra variant of sturgeon caviar is usually brown in color, ranging from golden to dark brown. The most popular kinds of Ossetra caviar are the lighter ones, especially those that are golden in color.
Beluga
Being the most expensive of the three main Caspian Sea caviar types, Beluga caviar is also the most sought after. It is harvested from the rare and endangered Beluga sturgeon, which is also the largest species of sturgeon in the world. It’s been known to grow to a length of up to 7.2 meters, and weight at around 1,571 kilograms. Beluga caviar is illegal to import into the United States as of 2005 due to the fish’s endangered status. Beluga caviar is easy to distinguish. It’s one of the largest roes and is known for its light-to-dark grey color. As such, it is also called black sturgeon caviar. The sturgeon roe price of the Beluga is extremely high, with a kilogram costing up to $10,000.
Sterlet
The Sterlet sturgeon is a type of sturgeon native to Eurasia and is naturally found in the habitats of the Caspian, Azov, and Black Seas, though they are now often farm-raised instead for efficient harvesting. The small sized roe is dark grey or black in color. Although this caviar comes from a uniquely different sturgeon species, the caviar has a similar appearance and taste to that of the Sevruga. The two caviar are often confused, and in some cases even intentionally labeled incorrectly.
Kaluga
While the Beluga is hailed as the largest sturgeon among its species, the Kaluga comes at a very close second. It is found primarily in the Amur River system, with the fish living some of its life in the ocean. Kaluga caviar is characterized by its smooth texture and similar features to that of Beluga caviar. It’s often sold as a hybrid or fusion, crossbred with another sturgeon and sold as “Kaluga Huso” or “Kaluga Amur Hybrid.”
Hackleback
The American Hackleback sturgeon, or Shovelnose sturgeon, is a variant of the fish that is found in both the Mississippi and Missouri rivers in the United States. It is the most common and abundant sturgeon and is the only sturgeon that the US government allows to be fished commercially. Hackleback sturgeon caviar is small, firm and black in color.
Caviar is an expensive, yet popular food that’s become increasingly sustainable over the years, and with new variants coming out, making it increasingly affordable. However, sturgeon caviar, the original caviar, remains the leading variety worldwide.
