Caviar divided by species.

Caviar is produced from the eggs of various sturgeon species, and some of these are considered particularly valuable. Here is an overview of the main species of sturgeon from which caviar is obtained and the most popular ones:

1. Beluga Sturgeon (Huso huso): Produces the most famous and expensive caviar, known for its large grains and delicate flavor. Beluga caviar is renowned for its buttery texture and slightly nutty flavor.
2. Osetra sturgeon (Acipenser gueldenstaedtii): Osetra caviar ranges in color from golden brown to almost black. It is known for its rich, slightly nutty flavor and the firm texture of the beans.
3. Sevruga sturgeon (Acipenser stellatus): Sevruga caviar is known for its small grains and intense flavor. It is less expensive than Beluga and Osetra but is still highly regarded among connoisseurs.
4. Siberian Sturgeon (Acipenser baerii): This smaller species produces a caviar with medium grains and a delicate flavor, often considered a valid alternative to Osetra caviar.
5. Kaluga sturgeon (Huso dauricus): Also known as “Siberian Beluga”, this species produces a caviar similar to Beluga, highly appreciated for its quality and taste.
6. Star sturgeon (Acipenser stellatus): Produces caviar with smaller grains and a stronger flavor than other species.

Among these, Beluga caviar is generally considered the most valuable, followed by Osetra and Sevruga. However, the preference for a particular species of caviar can vary based on personal tastes and the peculiarities of each type. It is also important to note that due to overfishing and conservation issues, some sturgeon species are now protected and their caviar has become even rarer and more expensive.