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What is Black Caviar, and What Types Are There?

Today, it is hard to find a person who does not like seafood delicacies. In addition to its pleasant taste, the best caviar is characterized by a high content of components necessary for the body. These are useful minerals, vitamins A, E, and B groups, essential amino acids, and proteins.

Initially, the product could only be afforded by the nobility. Today, however, it is available to any consumer.

What is caviar?

It is a unique product extracted from particular fish species. It is rare, healthy, with pleasant flavors, and looks spectacular when served at the table. Today, it can be ordered in elite restaurants. There are basic types of black caviar according to their origin, size, and taste characteristics. All of them are different and have their own characteristics. You need to know all the points in order to choose the right product.

Valuable types of black caviar: how to choose the best

There is a perception that high-quality products must necessarily be of rich black color. But this is a misconception. The color can vary from silvery black to gray with an eye. A quality delicacy consists of whole, resilient eggs of the same color, which are well separated from each other. The most valued product is the one made from fresh raw materials. There are six main types of this category. They differ in size and texture of the eggs and have a unique taste. The price segment of these species is different.

Beluga Caviar – what you need to know?

It is considered the rarest and, therefore, the most valuable species. Moreover, Beluga lives in the clear waters of the Caspian Sea. Thanks to this, the product retains impeccable taste qualities.

Because of the high levels of the product, beluga sturgeons have been subjected to massive catches. It led to a ban on importing the product into the United States. Given the increased demand, certain conditions are now being created to extract the delicacy safely. Beluga Hybrid contains beluga caviar and this of Siberian sturgeon. They require at least 18 years to reach maturity.

The delicacy is characterized by a light gray, pearly color. Beluga caviar taste like soft, buttery, rich, and creamy. Hints of hazelnut are picked up. The price is $200-300 dollars per ounce.

Osetra Caviar – the main thing about the product

It is very popular in European establishments. It is the most affordable of the elite types. The product is on the menu of reputable restaurants. The demand is influenced by the mass catching of sturgeon and its low reproductive capacity.

Osetra caviar taste will appeal to connoisseurs. It is buttery, nutty, salty, and bright, with citrus notes. Depending on the variety, the color changes: dark brown, gray, gold, or black. The price ranges from $50 to $175 per ounce.

Sevruga Caviar – main secrets

It is another species that ranks among the top noble. The product is caught in the Caspian, Aegean, and Black Seas. A distinctive feature is the small size of the eggs. The color varies from steel-gray with pearlescent to dark charcoal gray. Sevruga caviar tastes natural, rich, salty, and crisp with nutty notes. The price ranges from $50-$120 per ounce.

Kaluga Caviar -briefly about the main

It successfully competes with fish eggs vs. beluga caviar. It is extracted from fish caught from the basins of rivers and seas of Asia. It comes in various colors, from light to dark brown or golden. Kaluga caviar’s taste is earthy, oily, and salty. The price range is $65-85 per ounce.

Sterlet Caviar – a few secrets

The taste resembles the delicacy of the starred sturgeon. A distinctive feature are the smallest grains of the product. The product comes from fish swimming in Siberian rivers, as well as in the Caspian, Black, Aegean, and Azov Seas. The high value is due to the threat of mass catches of sterlet. The taste is delicate and buttery, with nutty notes. Color – from light to dark gray with a brilliant silvery tone. The price segment per ounce ranges from $50 to $100.


In addition to elite species, there is also a distinction between unfertilized roe sea creatures:

  • salmon;
  • bowfin;
  • trout;
  • paddlefish;
  • shrimp;
  • sea urchin;
  • calamari;
  • scallops.

The product has found widespread use in oriental cuisine, particularly in making sushi.

This delicacy is considered a perishable product, so it is not recommended to buy it in advance. The shelf life and other characteristics are indicated on the jar or container. The product’s shelf life after opening should not exceed three days in a refrigerator.

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