Beluga (Huso Huso)
It takes 25 years for the female Beluga sturgeon to mature and start producing eggs. Beluga caviar varies in colour from light to dark grey, and is the largest grain caviar. The Beluga caviar pearls have a mild buttery flavour and are the most delicate, so we suggest the extremely rare Platinum Osetra caviar for people who prefer the mild buttery richness of Beluga Malossol caviar. As at the year 2005, the importing of Beluga to America was banned.
Osetra (Acipenser Gueldenstaedtii)
It can take up to 10 years for the female Osetra to produce eggs. The resulting caviar is a medium grain caviar with a nutty flavour, coming in a light to dark brown colour with golden highlights. When compared to Beluga, these eggs are firmer. Being a rare variety of Osetra, Golden Osetra caviar has an abundantly rich flavour.
Sevruga (Acipenser Stellatus)
Generally smaller than the Osetra, the female Sevruga sturgeon matures at around 7 years of age, offering a flavourful, small grain caviar in a light to dark-grey colour. At one point in time Sevruga Caviar was the most abundant of all Caspian Caviar.
Sterlet (Acipenser Ruthenus)
Maturing at between 5 and 7 years of age, the female Sterlet produce a small-grain caviar. With a distinctively strong, intense flavour, Sterlet caviar comes in a light to dark-gray color.
Siberian (Acipenser Baerii)
It takes around 5 or 6 years for the female Siberian Sturgeon to mature and provide a dark-brown-to black, medium-grain caviar with a great concentrated caviar flavour.
Pacific (Acipenser Transmontanus)
The Pacific sturgeon is typically indigenous to the Northern Pacific Coast, and can be found in the Sacramento, Snake, Willamette, and Columbia rivers. Considered the largest of all domestic sturgeon, caviar derived from the Pacific sturgeon is generally quite mild in flavour: it’s a medium-to-large grain and comes and a light grey to black colour.
Shovelnose (Scaphirhynchus Plantorhynchus)
The smallest domestic sturgeon, the Shovelnose is also known as the Sand or Hackleback sturgeon. They’re typically found in the mid-west of the United States, weighing up to 25 pounds and reaching around one meter in length. The female shovelnose starts producing its small to mid-sized, rich and flavorful caviar, at around the age of 7 years.
Pressed caviar is actually caviar deemed unsuitable to be served as whole-grain, or zernistaya. Suitable for spreading and slicing, pressed caviar is achieved through a gentle curing and pressing process whereby it achieves a highly concentrated consistency. In days before refrigeration, pressed caviar (typically known as payusnaya) offered the perfect alternative to czarist ice-block storage.
Celebrate with Black Caviar!
Black Caviar and celebrations go hand-in-hand, and one can think of no better way to celebrate and honour guests than by serving the very finest caviar!