Species guide: Osetra, Kaluga, Beluga, and the rest
JUMP TO SPECIES
Seven caviars and roes. One standard. Pick by taste, not price.
The differences between caviar species are real, but smaller than the price differences suggest. Pearl size, colour, salinity, the length of the finish — these vary meaningfully. The hierarchy of "best to worst", which most caviar marketing assumes, is mostly fictional. A good Osetra at $95 is a different experience from a good Beluga at $189, not a worse one.
Here's what each species actually tastes like, and what to pair with it.
At a glance
| Species | Latin name | Pearl size | Colour | Flavour | Best for | From (30g) |
|---|---|---|---|---|---|---|
| Osetra | Acipenser gueldenstaedtii | 2.6–2.9 mm | Gold-brown to olive | Nutty, buttery | The default choice | From $95 |
| Kaluga Hybrid | Acipenser schrenckii × Huso dauricus | 2.8–3.2 mm | Dark grey to amber | Buttery, creamy | Closest match to Beluga | From $89 |
| Siberian Sturgeon | Acipenser baerii | 2.5–2.8 mm | Deep brown to black | Bold, mineral | Vodka, bold flavours | From $99 |
| White Sturgeon | Acipenser transmontanus | 2.6–2.8 mm | Charcoal to jet | Nutty, mild | Newcomers | From $95 |
| Beluga Hybrid | Huso huso × Acipenser ruthenus | 3.0–3.4 mm | Light grey to silver | Creamy, delicate | Special occasions | From $189 |
| Keta Salmon Roe | Oncorhynchus keta | 5–7 mm | Bright orange | Clean, briny | Brunch, eggs | From $25 |
| Trout Roe | Oncorhynchus mykiss | 3–4 mm | Orange-red | Fresh, light | Canapés, everyday | From $39 |
Osetra
THE DEFAULT · FROM $95 (30G TIN)
Osetra (Acipenser gueldenstaedtii) is the species most caviar buyers settle on after tasting several, and it's what most Michelin-starred kitchens keep in stock. If you're buying caviar for the first time and don't know what to choose, buy Osetra.
Taste: nutty, warm, with a subtle almond note on the finish. Medium-firm pearls that pop distinctly rather than dissolving. The flavour is balanced — saline enough to register, not aggressive enough to dominate.
Pairs with: Brut Champagne or Chablis. Blini, toast points, boiled potato. Neutral vodka.
Origin: farm-raised at aquaculture partners, matured 7–12 years before harvest.
Kaluga Hybrid
THE CREAMY ONE · FROM $89 (30G TIN)
Kaluga Hybrid (Acipenser schrenckii × Huso dauricus) is a cross between Amur sturgeon and Kaluga sturgeon. It's widely recognised as the closest flavour match to true Beluga, at roughly half the price. The pearls are larger than Osetra, the finish longer, the texture creamier.
Taste: buttery, creamy, with a soft long finish. Subtle brine. The flavour rounds rather than spikes — it's the species most often described as "rich" without being heavy.
Pairs with: Blanc de Blancs Champagne, dry sake, neutral vodka. Crème fraîche works here where it would overwhelm smaller species.
Origin: farm-raised hybrid, long maturation period.
Siberian Sturgeon
THE BOLD ONE · FROM $99 (30G TIN)
Siberian Sturgeon (Acipenser baerii) is the most direct, mineral-forward species in the lineup. Where Osetra is balanced and Kaluga Hybrid is rich, Siberian is clean and assertive. This is the caviar that traditionally pairs with very cold vodka.
Taste: bold, mineral, with a shorter drier finish than Osetra. The pearls are deep brown to near-black, smaller than Kaluga, very firm. The flavour reads as "clean sea" rather than "nutty".
Pairs with: Vodka (neutral, very cold). Dry martini. Ice-cold beer. Holds up to stronger accompaniments.
Origin: farm-raised from European aquaculture partners.
White Sturgeon
THE ENTRY POINT · FROM $95 (30G TIN)
White Sturgeon (Acipenser transmontanus) is the most approachable species for first-timers. The flavour is mild, the salinity gentle, the finish short. It doesn't demand anything from the eater — which is why it works well with a wider range of pairings.
Taste: nutty, mild, with a subtle sweetness. Smaller pearls than Osetra, charcoal to jet-black colour, slightly softer texture.
Pairs with: Nearly anything. Dry white wine, Champagne, potato, eggs. Good with additions like crème fraîche and chives — it won't get lost.
Origin: farm-raised at European aquaculture partners.
Beluga Hybrid
THE ULTRA · FROM $189 (30G TIN)
Beluga Hybrid (Huso huso × Acipenser ruthenus) has the largest pearls in the lineup. The softest texture. The longest finish. Beluga Hybrid is not strictly "better" than Osetra or Kaluga Hybrid — it's a different experience. A single pearl stays on the tongue longer; the flavour unfolds in stages.
Taste: creamy, delicate, butter-smooth. Subtle saline finish that lingers much longer than other species. Large pearls (3.0–3.4 mm), light grey to silver.
Pairs with: On its own, at the start of a meal. Blanc de Blancs if you must. Nothing strong — Beluga's delicacy disappears against anything assertive.
Origin: farm-raised hybrid, extended maturation. True wild Beluga is CITES-restricted and not commercially available.
Keta Salmon Roe
RED ROE · FROM $25 (30G TIN)
Keta salmon roe (Oncorhynchus keta) — technically "red caviar" in broad culinary use, though FDA labelling reserves "caviar" for sturgeon species. The pearls are much larger than sturgeon caviar, the colour bright orange, the flavour cleaner and brinier.
Taste: clean, briny, with a pronounced pop on the tongue. Sweeter than sturgeon caviar. Works alongside black caviar or on its own.
Pairs with: Soft-boiled eggs, buttered toast, sushi rice, cold vodka. Brunch territory.
Origin: farm-raised salmon.
Trout Roe
EVERYDAY RED · FROM $39 (30G TIN)
Trout roe (Oncorhynchus mykiss) is lighter, fresher, and less intense than salmon roe. Smaller pearls, slightly softer texture. Often used in canapés and Scandinavian preparations where salmon roe would be too assertive.
Taste: fresh, light, juicy. Less salinity than Keta. Pearls are 3–4 mm, orange-red.
Pairs with: Cream cheese on blini, cucumber rounds, rye crackers. Light white wine.
Origin: farm-raised trout.
NOT SURE WHICH TO PICK
The Introduction — 30g each of Osetra, Kaluga Hybrid, and Siberian. Taste them side by side. $229.
SHOP THE INTRODUCTION →