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Varieties of Caviar
Caviar refers to the salted eggs or roe of the sturgeon Acipenser. Caviar is derived from the Persian word Khaviar, which means "bearing eggs." Roe from other species such as salmon, paddlefish, whitefish, and lumpfish must be labeled with the name of the fish in front of the word caviar. If the word caviar appears by itself on the label it must by law come from a sturgeon. Today, caviar primarily comes from the following species: Adriatic sturgeon, beluga sturgeon, European sturgeon, kaluga sturgeon, Pacific or white sturgeon, Persian sturgeon, Russian sturgeon, Siberian sturgeon, starlet sturgeon and stellate sturgeon. The term “caviar” is sometimes incorrectly used to refer to roe from other fish species. “Caviar” is only correct and accurate when it refers to the roe from sturgeon.
Obtained from the Beluga sturgeon (Huso huso), native to the Caspian, Black, Azov, and Adriatic Sea basins, the Beluga is the largest sturgeon, which produces the largest and softest roe. Beluga is the world's most expensive caviar.
Obtained from the Russian-Persian or Kura sturgeon (Acipenser gueldenstaedti and Acipenser persicus), Osetra has a golden to dark brown color variation. Its strong nutty flavor has an intense but mild taste.
Obtained from the Star sturgeon (Acipenser stellatus), also native of the Caspian Sea. It produces caviar with a fine, strong-grain sea taste.
White Sturgeon Caviar
Obtained from the Pacific or white sturgeon (Acipenser transmontanus). At Sterling Caviar we are world leaders in the production of this sustainable caviar, which is likened to the best Osetra. It ranges from the dark, small beads of our Classic to the large, buttery golden Imperial.
Obtained from the Kaluga sturgeon (Huso daricus), originally from the Amur River basin in China. Kaluga is a very good quality farmed caviar with large light brown, soft and buttery beads which are often compared to beluga.
Obtained from the Adriatic or Italian sturgeon (Acipenser naccarii) and is a caviar which is starting to be introduced in the market. Historically this sturgeon has been present in Mediterranean Europe and is being farmed both in Spain and Italy.
Obtained form sturgeon species originally from Siberia (Acipenser baeri), and is the most farmed species in France in the Aquitaine Basin. Its small grains are dark and have a soft, nutty flavor.
Obtained from the Schrenki sturgeon (Acipenser schrencki), is native from the Amur River, and farmed in China. It produces an extraordinary caviar, with medium grains and golden color.