How Much is Caviar? The Ultimate Guide to Caviar & Roe Prices

How much is caviar, and why do prices vary so much from one type to the next?

Caviar is a world-famous delicacy known for its pearly appearance, rarity, prestige and, of course, its astronomical prices.

While some caviar, like the widely recognized Beluga, goes for over $6,600 a kilo, fish roe like masago goes for about $200 a kilo. That's about 97% less than the premium stuff.

In this guide, we break down the prices of all the different types of caviar and roe, by the ounce, gram and kilo, and dive into what drives prices within the same kind and between the different types.

Caviar & Roe Prices Summary

If you're in a rush, here's a table summarizing prices (CAD) of the different types of caviar and fish roe:

Summary of caviar and fish roe pricing in Canadian dollars: typical Canadian retail, CaviarHub research, October 2026. Per-ounce prices are for a 28 g (1 oz) tin; per-kilo prices reflect larger formats, which cost less per gram. Almas is based on the Guinness World Records price of about £20,000 per kilo, converted at the Bank of Canada rate of October 9, 2026. Prices can vary by type based on source (wild or farmed) and origin (domestic or imported).

Caviar Price per Ounce, Gram, Pound and Kilo

Here are current market prices by unit. Caviar is sold by weight, so the same caviar can sound cheap or shockingly expensive depending on the unit. Here is what the most popular types cost per gram, ounce, pound and kilo:

Starting prices in CAD. Per-gram prices are calculated from a 28 g tin; per-pound prices from the per-kilo price, since pounds and kilos are bought in larger formats.

How much caviar do you need? It depends on the occasion, from a tasting for two to a dinner party. Our beginner's guide to caviar covers serving sizes and which tin to start with.

Most Expensive and Cheapest Caviar

The most expensive caviar in the world is Almas, from rare albino beluga sturgeon. Guinness World Records lists it as the most expensive caviar, regularly sold for about £20,000 (US$34,500) per kilogram, or roughly CA$37,800. Among the standard types, Beluga is the most expensive, from about $220 per ounce, because the beluga sturgeon is the largest and slowest-maturing of all. Learn more in our Beluga caviar guide.

The cheapest real caviar comes from fast-growing, widely farmed sturgeon such as Siberian, White Sturgeon and Adriatic (DaVinci), from about $90 per ounce. If you just want the look and pop of caviar on a budget, fish roe such as masago, tobiko or lumpfish costs as little as $6 to $7 per ounce, though it is not true caviar.

Caviar Prices in Canada and the U.S.

All prices in this guide are typical Canadian retail prices in Canadian dollars. In Canada, a 28 g (1 oz) tin of sturgeon caviar typically costs about $90 to $220, depending on the type. Most caviar sold in Canada is imported from farms in Europe and Asia, and it must be shipped refrigerated. For trusted sellers, see our guide on where to buy caviar in Canada.

For Americans and other U.S. readers: at the Bank of Canada rate of October 9, 2026 (US$1 = CA$1.43), a CA$90 tin works out to about US$63 and a CA$220 Beluga tin to about US$154. Beluga is a special case in the U.S., though. Beluga caviar cannot be imported there, so purebred Beluga comes from a single domestic farm and costs three to four times more than in Canada.

Caviar & Roe Price Factors

As you can see from the tables above, the price of different kinds of caviar and fish roe can vary greatly, from about $200 per kilo all the way to $6,600 and beyond.

While the price of certain types of caviar is partly driven by incredibly strong demand and low supply, there are other factors that impact prices:

• Rarity, availability and quotas
• Time to first spawn (how quickly does the fish mature?)
• Spawning frequency (how often can the fish reproduce?)
• Extraction method (was the fish killed or massaged?)
• Collection process (manual labour, specialized equipment, machinery, etc.)
• Origin (domestic or imported?)
• Processing (salting, resting and pasteurization)
• Transportation, importing and exporting

To appreciate these factors and how they impact the cost of production, let's compare masago (about $200/kg) and Osetra (about $3,800/kg).

Masago is fish roe produced by capelin, a small fish of cold northern seas. Capelin are abundant, reach maturity at around three years of age, and many die after spawning. Female capelin are fished for their roe, while males are used for food, bait and fishmeal.

Osetra, the fish eggs of the large Russian sturgeon, comes from a fish native to the Caspian, Black and Azov Sea basins. In the wild, females first reproduce at 10 to 16 years of age and then only every 4 to 6 years. Discover where caviar comes from.

On farms, each female is checked, often by ultrasound, to time the harvest. The eggs are then removed by hand, screened, rinsed, lightly salted and packed, one batch at a time.

As you can see, Osetra sturgeon caviar requires significantly more time, effort and resources to produce compared to masago roe, which explains why its price is about 19 times higher. For more information on this topic, check out our guide on the differences between roe and caviar, or read the full story in why caviar is so expensive.

Wild vs. Farmed Caviar Prices

Caviar prices vary greatly even within the same kind depending on whether it is wild or farmed.

Wild sturgeon are critically endangered, so international trade in wild caviar is banned or tightly restricted under CITES. Historically, the most famous caviar was wild Russian and Persian (Iranian) caviar from the Caspian Sea. Today, legal wild caviar is rare, and when it is available it sells at a premium because of demand, strict quotas and the effort required to obtain it. Beware of cheap "wild Caspian" caviar: it is a red flag for poaching.

On the other hand, nearly all caviar sold today is farmed. Farming happens in a controlled environment with a steady supply, and each legal tin carries a CITES code that shows the species, whether the fish was wild (W) or farmed (C), and where it was produced.

Cruelty-Free Caviar Prices

Fish eggs can be extracted in essentially one of three ways:

1. The egg sac can be removed after the fish is humanely slaughtered
2. The egg sac can be extracted through a C-section, and the fish is stitched up
3. The eggs can be massaged out of the fish after induced spawning (the "Vivace" or "milking" method)

No-kill caviar is a relatively new, cruelty-free method of extracting caviar from sturgeon, and it usually costs more than conventional caviar. In 2014, NPR reported that no-kill Siberian caviar sold in the U.S. for about 20 to 30% more than conventional caviar of the same species.

The fish is given a treatment that triggers spawning, and the eggs are then gently massaged out of its belly. The process can be repeated roughly every 15 months.

The idea behind its development was to preserve this endangered fish. However, there is also a financial benefit: a sturgeon takes at least 5 to 10 years to produce its first caviar on a farm, and some species can live for more than a century, so keeping the fish alive means more caviar over the course of its life.

While some argue that no-kill caviar is not as good, with a softer texture, others find it every bit as firm and enjoyable.

Malossol Caviar Prices

In case you didn't know, part of the process of making caviar involves a salt cure. This is done both for taste and preservation. Malossol is a Russian word that means "lightly salted".

Malossol caviar is only lightly cured in salt, usually about 3 to 4%. Since nearly all premium caviar today is made in the malossol style, it is not a separate price category: its price depends on the species, the grade and the origin. Heavily salted caviar, on the other hand, is usually a sign of a lower grade and sells for less. Learn more in our guide to malossol caviar.

Domestic vs. Imported Caviar Prices

With respect to costs and prices, locally produced caviar avoids long-distance shipping and import costs, so it can be less expensive, with the exception of rare kinds such as Beluga.

In practice, though, most caviar sold in Canada and the U.S. is imported from large farms in Europe and Asia, which produce at a scale that keeps prices competitive. That is why imported Siberian or White Sturgeon caviar often costs about the same as local caviar. Compare the species, grade and freshness, not just the country of origin.

Low vs. High-Grade Caviar Prices

Another factor that can impact prices within the same kind of caviar is its grade.

For those who don't know, caviar is graded by eye, touch and taste. There is no single international grading standard, but most producers look at the same criteria:

• Size: larger eggs for the species get higher grades
• Colour: an even colour; lighter shades are prized in some types, such as Beluga
• Flavour: a clean, complex, nutty and buttery taste with only a mild hint of fish gets higher grades
• Consistency: firm, intact eggs with a nice shape and texture get a premium grade
• Salt content: lightly salt-cured caviar (malossol) is highly ranked

As an example, Osetra caviar sold as a top grade, often sold under names like "Royal" or "Imperial", will be more expensive than a standard grade, even if both come from the same farm. These names are not standardized, so compare egg size and colour rather than the label.

Pasteurized vs. Unpasteurized Caviar Prices

Like most whole foods, how caviar is preserved has an impact on its shelf life, taste and price. Pasteurization means gently heating the sealed tin to extend its shelf life, without cooking the eggs.

Unpasteurized caviar keeps for about 1 to 2 months unopened, while gently pasteurized caviar keeps for up to about 5 months. Some connoisseurs prefer the texture of unpasteurized caviar and are willing to pay a premium for it, but it must be sold and enjoyed quickly. Gentle pasteurization preserves the flavour well while making caviar much easier to ship, which is why it is common for caviar shipped across Canada. Once opened, both should be enjoyed within a couple of days.

Frequently Asked Questions

How much is a tin (or can) of caviar?

In Canada, a 28 g (1 oz) tin of sturgeon caviar typically costs about $90 to $220, depending on the type. Siberian and White Sturgeon start around $90, Osetra around $120 and Beluga around $220.

How much is caviar per ounce?

About $90 to $220 per ounce for sturgeon caviar, and about $6 to $13 per ounce for fish roe such as masago, salmon or trout roe.

How much is caviar per gram?

About $3.20 to $7.90 per gram for sturgeon caviar in a 28 g tin, with Beluga at the top. Fish roe costs about $0.20 to $0.45 per gram.

How much is a kilo of caviar?

Typically about $2,600 to $6,600+ per kilo in Canada, from Siberian and White Sturgeon up to Beluga. Rare Almas caviar can cost over $37,000 per kilo.

How much is 10 oz of caviar?

10 oz is about 283 g. In Canada, that works out to roughly $740 to $900 for Siberian, $1,080 to $1,200 for Osetra and $1,870 to $2,200 for Beluga, depending on the format.

What is the average price of caviar?

Most popular sturgeon caviars in Canada, such as Siberian, White Sturgeon and Osetra, cost about $90 to $120 per ounce. Beluga sits well above that average.

What is the cheapest real caviar?

Siberian, White Sturgeon and Adriatic caviar, from about $90 per ounce. Cheaper "caviar" such as masago, tobiko or lumpfish is fish roe, not true caviar.

What is the most expensive caviar?

Almas, from rare albino beluga sturgeon, regularly sold for about £20,000 (about CA$37,800) per kilogram according to Guinness World Records. Among standard types, Beluga is the most expensive.

Is red caviar cheaper than black caviar?

Yes. Red caviar, such as salmon or trout roe, costs about $12 per ounce, while black (sturgeon) caviar starts around $90 per ounce.

Is caviar worth the price?

For a special occasion, many people think so: caviar is rare, slow to produce and unlike anything else. If you are new to it, start with a smaller tin of Siberian or Osetra before investing in Beluga.

Where can I buy caviar near me in Canada?

Caviar is sold in specialty shops, fine fishmongers and online stores that ship refrigerated. See our guide on where to buy caviar in Canada, or browse our sturgeon caviar collection, shipped cold from Montreal across Canada.

Key Takeaways

• The prices of different types of caviar and fish roe vary greatly.
• In Canada, sturgeon caviar typically costs about $90 to $220 per ounce, or about $2,600 to $6,600+ per kilo.
• Fish roe costs about $6 to $13 per ounce, or about $200 to $400 per kilo.
• Almas is the most expensive caviar in the world; Beluga is the most expensive standard type.
• Several factors drive the price of caviar and roe, from how long the fish takes to mature to how the eggs are harvested.
• No-kill caviar usually costs more than conventional caviar.
• Legal wild caviar is rare and costs more than farmed caviar.
• Caviar is graded, and higher-grade caviar is more expensive.

This guide was reviewed by CaviarHub and updated in October 2026. Prices are typical Canadian retail in CAD from CaviarHub research; Almas from Guinness World Records; exchange rates from the Bank of Canada; and fish facts from the sources below.

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