What is the difference between brands of caviar

Types of caviar

Siberian sturgeon caviar

The Siberian sturgeon (Acipenser baerii) is a species of fish from the family of the sturgeon (Acipenseridae) that occurs in Siberia, northern Kazakhstan, Mongolia and China. As a valuable food fish and caviar producer, the Siberian sturgeon is also grown in aquaculture in other countries.


Siberian sturgeon have the typical elongated body of all sturgeon with a pointed snout. These include five rows of bone plates along the trunk, a dorsal fin set far back, and a heteroceric caudal fin. The animals normally reach a length of 80 to 140 centimeters and a weight of around 65 kilograms. The largest known Siberian sturgeon were about two meters long and weighed up to 210 kilograms.


The species inhabits deep areas of large rivers and lakes with medium to strong currents. The Siberian sturgeon occurs in Russia, Kazakhstan and Mongolia and in all river systems that flow into the Kara Strait, the Laptev Sea or the East Siberian Sea.


The Siberian sturgeon provides a very convincing caviar, which is reminiscent of both Asetra / Osietra caviar and Sevruga caviar.

Russian sturgeon caviar

The Russian sturgeon, Ossietra sturgeon or also known as wax fat, was named after the naturalist Johann Anton Güldenstädt and is considered an endangered species.


The Russian sturgeon grows up to 2 meters long and weighs up to approx. 100 kg in the middle segment of the sturgeon genus.


The Russian sturgeon is mainly found in the Black Sea, the Sea of ​​Azov and the northern part of the Caspian Sea and in the tributaries of the Danube. In its natural habitat, however, it is threatened with extinction due to severe overfishing.


The Russian sturgeon can come up with a very fine Asetra caviar.

Amur sturgeon caviar

The Amur river, which runs between China and Russia, also gives the Amur sturgeon its name. It is usually around 150 cm long and, like most sturgeon species, is protected. However, like other sturgeon species, it is used professionally in breeding to preserve the caviar. The Amur Imperial caviar from China is characterized by a firm grain and a nutty taste. The grain is rather brown and the diameter is usually just under 3 mm.

We sell Amur sturgeon caviar in a typical Malossol salting, which has a salt content of 2.5 to 3.5%. Thus, the aroma of the Amur caviar comes into its own best, whereby it is in no way inferior to the very high quality caviar types such as the original Beluga.

White sturgeon caviar

The white sturgeon has its origin in North America and Canada, although it is now also bred very successfully in Germany and other European countries such as Italy. Although the fish can grow up to six meters long in the wild, this is rarely achieved in breeding. As a rule, it is only around 2.5 meters long and weighs around 200 kg.

Both the white meat and the caviar are considered a delicacy and so the fish is smoked as well as eaten freshly fried or grilled.

Imperial caviar

The name for the Imperial Caviar is a qualitative one and does not belong to a specific type of sturgeon. The roe is obtained from the Russian white sturgeon (originally from North America) and the Amur sturgeon from the border area between Russia and China.

Compared to other types of caviar, the Imperial has a rather mild taste and is therefore also very popular with "beginners". In contrast, varieties such as Beluga or Sevruga (Sternhausen) are much more aromatic and have a stronger note. Imperial caviar is not only produced abroad (Uruguay & China), but also in Germany, whereby it is also produced without the addition of borax for preservation.

Beluga caviar

Beluga caviar is obtained from the European Hausen. The Huso huso is also known as the beluga sturgeon and is one of the largest cartilaginous fish at all; in any case, it is the largest fish within the sturgeon genus.


The physique of the Huso huso is very massive and stocky compared to other sturgeon species. On average, representatives of this species reach a length of 2.5 meters - but adult animals can be up to 5 meters long and weigh around 1.5 tons. Traditions from the 19th century even speak of 8 meter long animals that weighed up to 3 tons (science, however, banishes these giants to the world of sagas and legends - one assumes a verifiable maximum weight of approx. 2.1 Tons off). The females need more than 20 years to reach sexual maturity.


The European Hausen is still at home today in the Caspian and Black Seas and their tributaries; earlier there were also stocks in the Sea of ​​Azov and in the Adriatic Sea. Due to the extreme overfishing, the beluga sturgeon is acutely threatened with extinction.


Huso huso roe is known around the world as beluga caviar and is one of the most exclusive and sought-after delicacies of all. It is characterized by its large grain with an average diameter of 3.5 to 4.0 mm. As the skin of the roe is also extremely tender, it has a uniquely creamy consistency that is also reflected in the fine, creamy taste of beluga caviar.

Its mild, fine-creamy and yet heavy aroma is an indescribable taste experience. Beluga caviar is available in different shades of gray, from silver to anthracite to an almost black color.

Spoonbill caviar

Outwardly, the paddle sturgeon has hardly anything in common with the other species of sturgeon, which differ significantly in shape. This sturgeon owes its name to its forehead, which is strongly reminiscent of a spoon. The animal fishes in the water or on the bottom for small crustaceans and other inhabitants of the water.


In the beginning the paddlefish was still very widespread in the USA and especially here in the Mississippi Delta, but humans have almost wiped out the fish. Not only because of its delicate rye, but also the meat is extremely tasty.

With great effort, however, it was possible to ensure the continued existence and meanwhile there are also numerous breeding facilities that are used for caviar production.


The caviar of the spoon sturgeon is reminiscent of the Sevruga without having its strong character. The grain, however, is similarly small and its specialty is definitely its creaminess, which makes this wild caviar a delicacy.

Shovel sturgeon caviar

Within the family of the real sturgeon (Acipenseridae) a distinction is finally made between the sturgeon i.e.S. (Acipenser / Huso) and the so-called shovel sturgeon (Scaphirhynchinae); The shovel sturgeon owe their name to their broad, flattened snout, which is similar to a shovel.

Compared to their anadromous relatives, shovel sturgeons are pure freshwater inhabitants.


Shovel sturgeon are mainly native to North America: Three subspecies are known from the Mississippi:
The shovel-nose sturgeon (Scaphirhynchus platorynchus) can be up to 90 cm long and weigh up to 2.7 kg, a distinction is also made between the pale shovel-nose sturgeon (Scaphirhynchus albus) and the Alabama shovel sturgeon (Scaphirhynchus suttkusi) .

In the Aral Sea and its tributaries there are three other Asian species known as Pseudoscaphirhynchi - the great pseudo-scoop sturgeon (Pseudoscaphirhynchus kaufmanni), the Amu-Darja-scoop sturgeon (pseudosca. Hermanni) and the Syr-Darja- Shovel sturgeon (pseudosca. Fedtschenkoi).


The caviar from the shovel sturgeon can be compared to the Sevruga caviar from the Caspian Sea - its grain has a diameter of around 1.5 to 2.0 mm and, with its intense, fine-spicy note, is also tasty to the real Sevruga caviar very similar.

Sevruga caviar

Sevruga caviar is obtained from Sternhausen - this sturgeon subspecies does not belong to the Hausen (Huso) genus, although the German name suggests this, but to the sturgeon (Acipenser) genus. The term Scherg is also in use; its Latin name is Acipenser stellatus.


The star house has an elongated body. The body is usually reddish on the sides, the back brownish and the belly white. The females reach an average length of about 150 cm - but specimens that were about 2.20 m long have also been caught. It takes about eight years for a Sternhausen female to wean her roe for the first time.


Today the Acipenser stellatus occurs mainly in the Caspian Sea, the Black Sea and the Azov Sea as well as in their tributaries. The Sternhausen also existed in the Danube well into the 19th century: however, when humans intervened in the natural habitat of the fish, it was displaced there. 20 years ago it was by far the most frequently caught sturgeon in the Caspian Sea, which also resulted in the traditionally large price difference to the other varieties. In the recent past, however, the number of starfish caught has fallen sharply compared to the other species in the Caspian Sea.


Sternhausen is the main supplier of Sevruga caviar - one of the classic types of caviar from the Caspian Sea. With an average grain diameter of 1.5 to 2.0 mm, Sevruga caviar has the finest grain size among the classic types of caviar. The roe of the Acipenser stellatus is also very sensitive because the shell is extremely thin-walled. Sevruga caviar is mostly steel gray, but can also be found in all other shades of gray. Its aroma is incomparably fine and spicy: connoisseurs love its intense, but at the same time also fine taste and the delicate bite of Sevruga.

Asetra caviar

Asetra caviar comes from either the Russian sturgeon (Acipenser gueldenstaedtii) or the Persian sturgeon (Acipenser persicus); both subspecies are also known under the names wax thick or diamond sturgeon; the spellings Ossetra, Osietra and Osiotr also designate this type of caviar.


Diamond sturgeon are mostly dark gray and can have a characteristic yellow tint. They grow up to three meters long and take an average of about twelve years to reach sexual maturity.


The Russian sturgeon (Acipenser gueldenstaedtii) is mainly found in the northern part of the Caspian Sea; there are smaller populations in the Black and Azov Seas. The Volga and tributaries of the Caspian Sea from the Urals serve as a nursery for the Russian sturgeon. The south of the Caspian Sea is home to the Persian sturgeon (Acipenser persicus).


A firm, clear grain (average diameter 2.5 to 3.5 mm) is a fundamental characteristic of Asetra caviar; its membrane is much more robust than that of Sevruga and Beluga caviar, whose tender, melting consistency is pleasantly contrasted by the crisp grain of the Asetra caviar. Caviar gourmets all over the world appreciate the expressive, fine, nutty taste of Asetra caviar. The color of this type of caviar cannot be determined: from a light silver-gray to anthracite and almost black to a light, golden-brown shimmering color, all nuances are possible.