The caviar guide
Types of caviar, explained.
Tins are named by sturgeon species. Here's what each one tastes like — and which to try first.
Know your roe
The species
Pick by palate
Caviar by flavour & grain
A side-by-side of how each species tastes and looks — so you can pick by palate, not price.
| Species | Flavour | Pearl size | Roe colour | Best for |
|---|---|---|---|---|
| Baerii |
| Medium | Dark brown to black | First-timers; eggs & potatoes |
| Huso Dauricus |
| Large | Grey to golden | Big-pearl, buttery occasions |
| Kaluga Hybrid |
| Medium to large | Dark grey to amber | Everyday all-rounder |
| Ossetra |
| Medium | Brown to gold | When caviar is the star |
| Schrenckii |
| Medium | Amber to dark brown | Rich & aromatic; eggs & toast |
Frequently asked
What types of caviar are there?
The main farmed sturgeon caviars are Kaluga Hybrid, Kaluga, Siberian (Baerii), and Ossetra.