Read on to discover the perfect species for your palate and preferences.
Osetra Caviar
(Acipenser gueldenstaedtii) We carry more osetra caviars than any other species. Osetra sturgeon take longer to mature and spawn, leading to eggs with a larger grain and yolk. They tend to have a creamier, milder flavor with nutty notes.
(Acipenser baerii) Our next most carried caviar species is siberian. These sturgeon tend to be younger at harvest, which produces a brinier and somewhat smaller egg than osetra. Siberian also tends to be the most affordable type of sturgeon caviar without getting into domestic roes.
Acipenser transmontanus White sturgeon are native to North America. Don’t let the name fool you: they are named for the color of the sturgeon, not the color of the pearl. This caviar ranges from briny to creamy. It can be affordable or as prized as beluga depending on the farm’s harvest
Huso dauricus, Huso huso Hybrid caviars are created by breeding two parent species to create a caviar that shares the attributes of both. Creating hybrid caviars also allows specific species to be imported to the US where the pure species would be illegal (such as beluga caviar). Our hybrids include beluga-siberian, osetra-siberian, and kaluga-schrenckii
Scaphirhynchus platorynchus, Polyodon spathula & Amia calva In addition to sturgeon roe, we carry a handful of wild, domestic fish roes that are similar to caviar and at a lower price point. These fish are related to sturgeon, but are not subject to the same harvest protections. Domestic roes tend to have a smaller, dampish grain, and oceanic flavor.
