Caviar...Which Species Is The Best?

For a long time, caviar from the Beluga, Osetra, or Sevruga sturgeon from the Caspian Sea was the only caviar available. The term has grown in scope, both semantically and geographically, in recent years. Caviar is currently grown and harvested not only in Russia and Iran, but also in a variety of other countries, including Bulgaria, France, California, and even Uruguay.

Beluga caviar from the huso huso sturgeon is the world's most sumptuous caviar and the zenith of culinary expertise. Beluga is regarded for its silky, buttery texture and a rich, delicate flavor that melts in the mouth. It has enormous, iridescent eggs of a light shimmering grey.

This isn't Beluga, but for many it's the next greatest thing. Golden Osetra is a serious candidate for the title of "greatest caviar in the world" among the higher-end caviars. osetra caviar has a golden to brown color, hard medium-sized grains, and a nutty, rich flavor.

The Sevruga from the Acipenser stellatus sturgeon reproduces the fastest of all the sturgeon species, and hence is significantly more plentiful, resulting in reduced market pricing for this delectable caviar. These little, delicate grey to black eggs have a crisp texture that makes them a pleasure to eat.

Kaluga, also known as river beluga, comes from the Amur River basin and, like most sturgeon caviars these days, is largely farm-raised, allowing for sustainability and stringent quality control. Kaluga caviar is quite comparable to Beluga caviar – creamy, velvety, with an almost buttered consistency and a fantastic hard burst – and is now considered one of the best caviars available.

The price of caviar has reduced dramatically as a result of the flood of farmed sturgeon. For an ounce of premium caviar, you may expect to pay roughly $100 (plus or minus). However, you get what you pay for: at the higher end of the scale, you'll get caviar that represents the time and effort put into the fish, as opposed to cheap caviar that is the result of poor production.