How many types of caviar are there, and how do they differ?
Short answer
There are about 25 species of sturgeon, and every one of them produces roe that can be made into caviar. The most popular types today are Beluga, Kaluga, Osetra, Sevruga, Siberian, White Sturgeon, Adriatic and Amur, plus farmed hybrids such as Amur x Kaluga.
Salmon, trout, lumpfish, masago and tobiko eggs are often called caviar too, but they are fish roe: delicious, colourful and far more affordable.
If you're new to the world of caviar, you should know that caviar refers to the fish eggs of the sturgeon family of fish specifically. In this large family of fish, there are about 25 different species, which vary in size, colour, and origin.
Each different species produces different types of caviar that vary in egg size, colour, texture, and of course, flavour.
However, most people refer to all fish eggs as caviar, so we can bucket them into two main categories: sturgeon and non-sturgeon caviar. In this guide, we compare all the major kinds of caviar in each category, side by side, and help you pick the right one for your taste, budget and occasion.
In This Guide
New to caviar? We make it easy.
Get everything you need for a first tasting in one click with our Caviar Starter Kits, or start with our beginner's guide to caviar.
Sturgeon Caviar Types
Sturgeon caviar is a precious, delicious, and luxurious delicacy that has been enjoyed for hundreds of years. Today, caviar in Canada costs about CA$90 to CA$220 for a 28 g (1 oz) tin, depending on the type.
Below, we compare the main types and varieties of sturgeon caviar at a glance, then break down each one: flavour profile, egg size, colour, origin and more. Nearly all caviar sold today is farmed, because wild sturgeon are among the most threatened animals on earth.
| Type | Egg size | Colour | Flavour | Price tier |
|---|---|---|---|---|
| Beluga | Large (3.2 to 3.6 mm) | Light to steel grey | Buttery, mild, clean sea salt | Top |
| Kaluga | Large (3.2 to 3.6 mm) | Amber to golden brown | Buttery, nutty, long oceanic finish | Premium |
| Osetra | Medium to large (3.0 to 3.2 mm) | Amber, olive or dark brown | Nutty, buttery, toasted notes | Premium |
| Sevruga | Small to medium (2.4 to 2.8 mm) | Pearly grey | Intensely briny, long finish | Premium |
| Amur x Kaluga hybrid | Medium to large (3.0 to 3.2 mm) | Brownish green | Earthy, buttery, nutty | Value |
| White Sturgeon | Medium (2.6 to 2.8 mm) | Dark olive to black | Buttery, nutty, lightly sweet | Value |
| Siberian | Medium (2.8 to 3.0 mm) | Dark grey to black | Creamy, earthy, mineral | Value |
| Amur | Medium to large (2.6 to 3.0 mm) | Golden to amber | Mildly buttery, gentle brine | Value |
| Adriatic | Small to medium (2.6 to 2.8 mm) | Dark brown to black | Briny, oyster, seaweed | Value |
| Sterlet | Small | Dark grey | Delicate, briny | Premium |
| Lake Sturgeon | Medium (2.4 to 2.8 mm) | Olive to black | Creamy, earthy, nutty | Value |
| Hackleback | Small | Dark grey to black | Mild, earthy | Value |
Egg sizes and tasting notes are from CaviarHub's product specifications where we carry the type. Price tiers compare typical Canadian retail for a 28 to 30 g tin; see our caviar price guide for current prices.
Egg size is one of the main things that sets one type apart from another. Caviar sizes are measured in millimetres, and within a type, larger, firmer and more even eggs usually earn a higher grade and price. For how caviar is graded, see what is caviar.
Can't decide? Taste them side by side.
Our Discovery Trio pairs Osetra, White Sturgeon and Siberian in one set, with blinis, crème fraîche and serving tools included.
Beluga Caviar (Huso huso)
Sitting at the very top of the charts, Beluga caviar comes from the largest sturgeon of all, native to the Caspian and Black Sea basins. Wild Beluga is critically endangered and its trade is tightly restricted, so legal Beluga caviar today is farmed. Ours comes from sustainable farms in Italy.
Known for their amazing flavour, these large eggs range from light to steel grey. Because the fish takes so long to mature, it's the most expensive standard type of caviar in the world. Learn more in our Beluga caviar guide.
Beluga caviar is best enjoyed alone or with buttered toast. It's the ideal type to make a lasting impression or simply to spoil yourself for a luxurious indulgence.
Key Characteristics
And in case you are wondering, the answer is no: it does not come from Beluga whales, which are mammals and don't lay eggs!
Kaluga Caviar (Huso dauricus)
Kaluga is Beluga's closest relative and the only other member of the Huso genus. Native to the Amur River basin on the border of Russia and China, it produces the caviar closest to Beluga in size and richness.
The large, amber to golden-brown pearls open with butter and salt, move into a gentle nuttiness, and finish long and clean. Compared with Beluga, Kaluga is slightly rounder and softer, with a little less brine.
Key Characteristics
Osetra Caviar (Acipenser gueldenstaedtii)
Osetra caviar, also spelled Ossetra or Oscietra and made from the Russian sturgeon, is one of the finest enjoyed by connoisseurs from around the world. Native to the same waters as Beluga, it offers a similar luxury experience at a more accessible price point.
Known for its rich, nutty and buttery taste with hints of toasted grain and dried fruit, Osetra caviar is an elegant choice to enjoy alone as a snack, elevate your next meal, or impress and delight your guests. Torn between the two classics? See Beluga vs. Ossetra.
Key Characteristics
Sevruga Caviar (Acipenser stellatus)
Sevruga caviar, from the starry sturgeon, is the third of the classic Caspian trio alongside Beluga and Osetra. Its small, pearly grey eggs are known for the most intense flavour of the three: bold, briny and long on the palate.
Sevruga is not a budget pick. The starry sturgeon is critically endangered in the wild and is less widely farmed than other species, so supply is limited and prices sit alongside Osetra. Its bold, briny character makes it the ideal candidate for enjoying "neat" as a starter before a tasty meal.
Key Characteristics
Hybrid Caviar
Hybrid caviar comes from sturgeon bred by crossing two species. Farms do this to combine the strengths of each parent, such as faster growth or earlier maturity from one and larger eggs or richer flavour from the other. A hybrid's label names both parent species.
| Hybrid | Parents | What to expect |
|---|---|---|
| Amur x Kaluga | Kaluga female x Amur male | Medium to large brownish-green eggs; earthy, buttery and nutty. One of the main farmed sturgeons in China. Often sold as Kaluga hybrid or under a house name, like our Imperial. |
| Bester | Beluga female x sterlet male | A long-established cross bred for caviar; Beluga-like eggs from a smaller, faster-maturing fish. |
| Siberian x Amur | Siberian female x Amur male | Another major farmed cross in China. |
Hybrids are not a lesser product. Expect them to taste like a blend of their parents, and judge them as you would any caviar: by freshness, egg quality and flavour.
Explore the Amur River family
Taste Kaluga, Imperial and Amur side by side with The Silk Road tasting set.
White Sturgeon Caviar (Acipenser transmontanus)
White sturgeon caviar comes from North America's largest freshwater fish, native to the Pacific coast from British Columbia to California. Despite the name, the eggs are not white: "white" describes the fish, and the caviar ranges from dark olive to black.
With its subtle flavours and compact, glossy pearls, it's best enjoyed "neat", making it ideal for newcomers to try. It opens buttery and nutty, adds a light fruity sweetness, and finishes with a clean, soft ocean note. If this is your first tin, see our beginner's guide to caviar.
White sturgeon vs. Siberian sturgeon caviar: both are excellent value. White Sturgeon is the softer, sweeter and more buttery of the two, while Siberian is earthier and more mineral, with a firmer pop.
Key Characteristics
Siberian Sturgeon Caviar (Acipenser baerii)
Siberian sturgeon caviar, also sold as Baerii, is the perfect pick for curious foodies and seafood lovers. It opens creamy and earthy, moves into nutty mid-notes and finishes long and mineral, with hints of oyster and seaweed.
Its firm, glossy, medium pearls and balanced flavour also make it one of the best choices for a first tin. Native to the cold rivers of Siberia and now one of the most widely farmed sturgeons in the world, Siberian caviar sits at an attractive price point, making it a delightful option for large gatherings or luxurious restaurants and hotels alike.
Key Characteristics
Amur Sturgeon Caviar (Acipenser schrenckii)
The Amur sturgeon shares its home river with the Kaluga and is one of the most important farmed sturgeons in China, which is now the world's largest caviar producer. Its golden to amber eggs are lighter in colour than most caviar.
Amur caviar is mild: lightly buttery up front, with a gentle brine, soft earthy notes and a fresh, short finish. That makes it an easy, approachable choice for anyone who prefers a lighter taste.
Key Characteristics
Adriatic Sturgeon Caviar (Acipenser naccarii)
Adriatic sturgeon caviar, which we sell as DaVinci, comes from a species native to northern Italy and the Adriatic basin. The fish is now rare in the wild, and its caviar is farmed in Italy, where conservation programs have spent decades restocking rivers.
Its small, soft pearls deliver a briny, oyster-like taste with hints of seaweed and a fresh finish, with no nuttiness. It's a flexible option to enjoy on its own (neat) or as a great way to elevate a spectacular dish, and its price makes it worthy of a sophisticated party or cocktail reception.
Key Characteristics
Sterlet Caviar (Acipenser ruthenus)
The sterlet is one of the smallest sturgeons, commonly around 40 cm long, from rivers draining into the Black, Azov and Caspian Seas and Siberia. Because it matures young for a sturgeon, it is widely farmed across Europe, and it is one of the parents of the Bester hybrid (see hybrid caviar).
Sterlet produces small, dark grey eggs with a delicate, briny flavour. It is rarely sold outside Europe, and supply is limited.
Key Characteristics
Lake Sturgeon Caviar (Acipenser fulvescens)
Lake sturgeon caviar is one of the few wild-caught types of caviar that are still legally sold. Lake sturgeon is native to Canada and the Great Lakes, and in Quebec the St. Lawrence River population is healthy enough to support a closely managed commercial fishery in which every fish kept is tagged and recorded.
Yes, lake sturgeon have caviar, but it takes patience: according to the Quebec government, females usually mature between 15 and 32 years of age and spawn only every 4 to 10 years. Our wild lake sturgeon caviar comes from Lake Saint-Pierre in Quebec and is available seasonally. It boasts a creamy, earthy and nutty flavour, with glossy olive to black pearls.
Key Characteristics
Hackleback Caviar (Scaphirhynchus platorynchus)
Hackleback is American caviar from the shovelnose sturgeon, a small, wild sturgeon of the Mississippi and Missouri river systems. Commercial harvest grew as foreign sturgeon populations collapsed and caviar imports were banned, and it is now limited to protect the look-alike pallid sturgeon, which is federally endangered.
The eggs are small and dark, with a mild, earthy taste. Hackleback is mostly sold in the United States.
Is There White Caviar?
Short answer
Yes, but it is extremely rare. True white caviar comes from albino sturgeon, whose eggs lack dark pigment and range from ivory to pale gold. The best-known name for it is Almas, from the word for diamond.
Most "white" caviar you will hear about falls into one of these groups:
Rare
Albino caviar
From albino sturgeon, such as albino Beluga or sterlet. Very limited, very expensive.
Rare
Golden caviar
Pale golden eggs from rare light-coloured Osetra and sterlet.
Name only
White sturgeon caviar
Named after the fish, not the eggs. The caviar is dark olive to black.
Whitefish roe is another source of confusion: it is golden yellow, not white, and it is fish roe rather than caviar. For the full spectrum of caviar colours, see is caviar always black?
Close Relatives of Sturgeon Caviar
Two North American fish produce roe that looks and eats much like sturgeon caviar. Under U.S. labelling rules, it must be sold under the fish's name, as in "paddlefish caviar".
Paddlefish
Spoonbill caviar
Small grey eggs from the American paddlefish, a cousin of the sturgeon in the same order.
Bowfin
Choupique caviar
Small black eggs from an ancient fish of eastern North America, used as a sturgeon alternative.
The American paddlefish is now the world's only living paddlefish: the IUCN declared the Chinese paddlefish extinct in 2022. Like sturgeon, its international trade is regulated under CITES. Bowfin is not closely related to sturgeon at all, but in Louisiana, where commercial sturgeon and paddlefish harvests are banned, it is harvested mainly for its roe. For the biology of every species, see what fish caviar comes from.
Non-Sturgeon Caviar Types
You've likely seen or tasted yellow, orange, red, or even green fish roe. These roes are often called caviar ("red caviar", "salmon caviar"), but strictly speaking they are fish roe. They are typically used to decorate sushi or a seafood platter, served on blinis and toast, or stirred into soups and sauces. Ikura (salmon roe), masago and tobiko are the three you will see most often on sushi menus. For the full difference, see roe vs. caviar.
| Type | Egg size | Colour | Flavour | Common uses |
|---|---|---|---|---|
|
Salmon roe (ikura) Pacific salmon |
Very large | Orange to red | Bold, rich, salty | Sushi, blinis, toast |
|
Trout roe Rainbow trout |
Medium | Bright orange | Clean, lightly briny, sweet | Blinis, eggs, garnish |
|
Lumpfish roe Lumpfish |
Small | Dyed black or red | Salty, briny | Budget garnish, dips |
|
Masago Capelin |
Tiny | Pale yellow, often dyed red or orange | Mild, slightly sweet | Sushi rolls, poke |
|
Bottarga Grey mullet |
Dried whole sac | Yellow to orange | Umami, salty, nutty | Grated over pasta |
|
Tobiko Flying fish |
Tiny, crunchy | Pale yellow to orange, often dyed red, orange, black or green | Light, briny, crunchy | Sushi, garnish |
|
Whitefish roe Lake whitefish |
Small | Golden yellow | Creamy, lightly briny | Canapés, garnish |
|
Cod and pollock roe Cod, Alaska pollock |
Very fine | Pink to beige | Salty, savoury | Taramasalata, mentaiko |
|
Herring roe Pacific herring |
Fused skein | Golden | Mild, very crunchy | Japanese New Year dishes |
New to fish roe?
Try four roes in one box with The Roe Exploration: salmon, trout, black lumpfish and red masago, with blinis and crème fraîche.
Salmon Roe (Caviar)
Salmon caviar, known in Japan as ikura and in Russia as red caviar, comes from wild Pacific salmon such as chum (keta) and pink salmon. Colour and size vary by species, from orange to deep red, because of natural carotenoid pigments. The eggs are extra large, offering a satisfying pop and a rich, salty, slightly oily finish. It is a sushi classic and is also delicious on a buttered baguette, toast or blinis.
Key Characteristics
Trout Roe (Caviar)
Trout caviar most commonly comes from the rainbow trout and is largely farmed, notably in Northern Europe. It is commonly used in restaurants as a garnish, adding extra flavour and stunning, vivid colour. The bright orange eggs have a smooth finish yet a delightful pop. Trout roe makes an excellent addition to an egg-filled breakfast or a simple toast with butter.
Trout caviar vs. salmon caviar: trout eggs are smaller, milder and a little sweeter; salmon eggs are larger, bolder and richer.
Key Characteristics
Salmon or trout? Try both.
The Red Caviar Experience pairs salmon and trout roe with blinis, crème fraîche and spoons, so you can taste the difference side by side.
Lumpfish Roe (Caviar)
Lumpfish caviar comes from the lumpfish (Cyclopterus lumpus), wild-caught in the cold North Atlantic, much of it around Iceland. Although not a popular fish for its meat, lumpfish roe is among the most widely sold roes in the world thanks to its low price. The small, firm eggs are almost always dyed black or red, and they are salted and pasteurized for a long shelf life.
Lumpfish roe is most commonly used by restaurants and caterers as a garnish on cold seafood dishes, dips and canapés.
Lumpfish caviar vs. sturgeon caviar: they look alike when lumpfish is dyed black, but that is where the similarity ends.
| Lumpfish roe | Sturgeon caviar | |
|---|---|---|
| Fish | Lumpfish, small and abundant | Sturgeon, slow to mature, protected |
| Colour | Dyed black or red | Natural grey, brown, olive, gold or black |
| Taste | Salty and briny, simple | Buttery, nutty, complex |
| Texture | Small, firm, crunchy | Larger, smooth pearls that pop |
| Price | Inexpensive | Luxury |
So no, lumpfish caviar does not taste like sturgeon caviar, but it is a great, inexpensive way to add colour and salt to a dish.
Key Characteristics
Masago (Capelin Roe)
Masago is capelin roe, which is naturally a pale yellow. However, it is most commonly sold both flavoured and coloured. Red and orange are the most popular, but it also comes in black and green (often flavoured with wasabi). Masago is typically used to decorate sushi rolls or garnish seafood dishes. For how it compares with tobiko, see tobiko vs. masago.
Key Characteristics
Bottarga (Grey Mullet Roe)
Bottarga is a whole roe sac that is salted, pressed and air-dried until firm. The classic Italian version is made from grey mullet (bottarga di muggine), with tuna bottarga a firmer, stronger alternative. It is deeply umami, saline and nutty, often called the truffle of the sea, and it is grated or shaved over pasta, eggs, burrata or oysters rather than eaten by the spoonful.
Tobiko (Flying Fish Roe)
Tobiko is flying fish roe, which is naturally a pale yellow to orange shade. Tobiko is often coloured or flavoured to achieve red, orange, black and green (wasabi) versions. Similarly to masago, tobiko is mostly used to decorate sushi or garnish seafood dishes. Tobiko is slightly larger than masago, with a crunchier pop and a more robust flavour profile.
Key Characteristics
Whitefish Roe (Caviar)
Whitefish caviar comes from the lake whitefish (Coregonus clupeaformis), wild-caught in Canadian lakes and the Great Lakes. Its small, natural golden-yellow eggs are creamy and lightly briny with a velvety texture. It is frequently used as a garnish in restaurants but can also be enjoyed on its own, and U.S. regulators were already approving the label "whitefish caviar" back in 1914.
Key Characteristics
Cod and Pollock Roe (Tarama, Mentaiko)
Cod and Alaska pollock produce very fine roe that is usually sold in the sac. In Greece, salted cod roe is whipped into taramasalata. In Japan, salted pollock roe is called tarako, and the spicy, chili-marinated version is mentaiko, a favourite on rice and in pasta. It is savoury and salty rather than briny, and it is almost always eaten as an ingredient.
Herring Roe (Kazunoko)
Herring roe comes as a golden, fused skein with a uniquely crunchy texture. In Japan, salted herring roe (kazunoko) is a traditional New Year dish, and herring eggs laid on kelp are a prized delicacy. Canada is a major source: British Columbia's roe herring fishery exports mainly to Japan and China, according to Fisheries and Oceans Canada.
Caviar or roe? Why not both.
Compare real sturgeon caviar with salmon roe in The Caviar Showdown, or browse all our caviar and roe tasting sets.
Which Type of Caviar Should You Choose?
The best type of caviar is the one that fits your taste, budget and occasion. Use this as a starting point:
First tin
Siberian or White Sturgeon
Balanced, approachable and great value.
Special occasion
Beluga or Kaluga
Large, buttery pearls that make an impression.
Rich and nutty
Osetra
Complex, toasted and buttery. A connoisseur favourite.
Bold and briny
Sevruga or Adriatic
Intense sea flavour for brine lovers.
Light and mild
Amur or Amur x Kaluga
Gentle butter and brine, easy to love.
Parties and sushi
Salmon, trout, masago or tobiko
Colourful, crowd-pleasing and affordable.
If you are serving a group, plan on about 15 to 30 g of caviar per person as a tasting, and serve it cold with a non-metallic caviar spoon. Once opened, enjoy it within a couple of days; see how long caviar lasts.
Start with a complete kit
Our First Experience set includes Siberian caviar, blinis, crème fraîche and serving tools, or step up to Osetra with The Elevated Experience.
Frequently Asked Questions
How many types of caviar are there?
There are about 25 species of sturgeon, and all of them can produce caviar. The most popular types are Beluga, Kaluga, Osetra, Sevruga, Siberian, White Sturgeon, Adriatic and Amur, plus farmed hybrids such as Amur x Kaluga. Fish roe such as salmon, trout, lumpfish, masago and tobiko is often called caviar too, but it is not true caviar.
What is the best type of caviar?
There is no single best type. Beluga is the most prized for its large, buttery pearls, Osetra for its nutty complexity, and Kaluga as a close Beluga alternative. For a first tin, Siberian and White Sturgeon offer the best balance of flavour and value.
What is the most expensive type of caviar?
Beluga is the most expensive standard type of caviar. Rare albino and golden caviars, such as Almas, cost even more. See why caviar is so expensive.
What is the difference between sturgeon caviar and Beluga caviar?
Beluga is one type of sturgeon caviar. All Beluga caviar is sturgeon caviar, but sturgeon caviar also includes Osetra, Kaluga, Siberian, White Sturgeon and many other species.
Is White Sturgeon or Siberian caviar better?
Both are excellent value. White Sturgeon is softer, sweeter and more buttery; Siberian is earthier and more mineral, with a firmer pop. Beginners often prefer White Sturgeon; seafood lovers often prefer Siberian.
Does lumpfish caviar taste like sturgeon caviar?
No. Lumpfish roe is small, firm and salty, and it is usually dyed black or red. Sturgeon caviar has larger, smoother pearls and a buttery, nutty, more complex flavour.
What types of caviar are used in sushi?
Sushi mostly uses fish roe rather than sturgeon caviar: masago (capelin roe), tobiko (flying fish roe) and ikura (salmon roe) are the most common.
What fish has green caviar?
Green roe is usually tobiko or masago flavoured and coloured with wasabi. Some natural sturgeon caviar, such as Osetra or the Amur x Kaluga hybrid, can also have an olive or greenish tint.
Do lake sturgeon have caviar?
Yes. Lake sturgeon produce caviar with medium, olive to black eggs and a creamy, earthy flavour. It is one of the few wild sturgeon caviars still legally sold, harvested under strict management in Quebec.
Is hybrid caviar real caviar?
Yes. Hybrid caviar comes from sturgeon bred from two species, such as Amur x Kaluga, so it is true sturgeon caviar.
Key Takeaways
- True caviar comes only from sturgeon. There are about 25 species; Beluga, Kaluga, Osetra, Sevruga, Siberian, White Sturgeon, Adriatic and Amur are the most popular.
- Beluga is the priciest, Osetra and Kaluga are premium, and Siberian, White Sturgeon, Adriatic and Amur offer the best value.
- Nearly all caviar is farmed today; lake sturgeon and hackleback are rare wild exceptions.
- Hybrids such as Amur x Kaluga are true sturgeon caviar and now a large share of farmed production.
- True white caviar comes from rare albino sturgeon; "white sturgeon" caviar is dark.
- Salmon, trout, whitefish, lumpfish, masago and tobiko are fish roe, often called caviar but far more affordable.
This guide was reviewed by CaviarHub and updated in October 2026. Species facts come from government, scientific and conservation sources, and egg sizes, tasting notes and prices come from CaviarHub's own product specifications and research.
Sources & References
- • Heavily poached sturgeon face extinction – WWF, July 2022 (IUCN Red List assessment)
- • CPG Sec. 540.150 Caviar: Use of Term in Labeling – U.S. Food and Drug Administration
- • Esturgeon jaune (lake sturgeon) – Gouvernement du Québec
- • Caviar Market – Mordor Intelligence (China production)
- • Acipenser ruthenus, Sterlet – FishBase
- • Sturgeon aquaculture in China: status, challenge and proposals based on nation-wide surveys of 2010–2012 – Journal of Applied Ichthyology (via FAO AGRIS)
- • Identifying species from a single caviar egg – Hokkaido University, 2017
- • Effects of commercial harvest on shovelnose sturgeon populations in the Upper Mississippi River – U.S. Geological Survey, 2009
- • Bring Back the Sturgeons – Missouri Department of Conservation, March 2026
- • Lagniappe fisheries newsletter (bowfin) – Louisiana Sea Grant, 2009
- • Herring fishery (2024) – Fisheries and Oceans Canada
- • Why do salmon eggs come in different colors? – U.S. Geological Survey
- • CaviarHub research: product specifications, egg sizes, tasting notes and retail pricing (2026)
