Only the eggs from three types of sturgeon fish can be called Caviar – Beluga, Osetra, and Sevruga. You should know the difference between these three caviar types to choose what you really need.
Beluga is the largest of these three types of sturgeon fish and is highly prized for the large size of its eggs. Beluga is the rarest of the sturgeon fish and can weigh over 2500 pounds and reach lengths of over 20 feet. Beluga Caviar ranges in color from light pearly gray to dark steely gray.
Osetra is a medium size sturgeon fish generally reaching 10 feet and weighing 500 pounds or more. Osetra Caviar ranges in color from dark brown to golden yellow. It has a unique nut flavor.
Sevruga is the smallest and most abundant of the three sturgeons. It reaches 7 feet and weighs up to 150 pounds. The eggs are small and gray in color.
As for the taste of caviar, contrary to what most people think, good quality Caviar NEVER tastes salty. High quality Caviar processed in the “Malossol” (Russian for little salt) style does not have a salt taste at all. The taste of Caviar is best described as a breath of fresh clean ocean air. It has a consistency of butter and melts in your mouth.