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The main types of caviar are Beluga, Osetra, and Sevruga, each named after the sturgeon species it comes from, along with a few others like Kaluga and Sterlet. True caviar is the roe of sturgeon, and the type depends on the species, which shapes the grain size, colour, and flavour. Beluga is the largest and rarest, with big, soft, pale grains and a smooth, delicate taste. Osetra, also spelled Oscietra, has medium grains ranging from brown to gold, with a rich, nutty flavour many caviar lovers prize. Sevruga has smaller, darker grains and a bold, intense taste. Beyond these, Kaluga offers a Beluga-like experience, while roes such as salmon and tobiko are popular but are not true sturgeon caviar. Knowing the types of caviar, from Beluga to Sevruga, is what helps you choose the one that suits your taste and occasion.
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The type of caviar is decided mainly by the species of sturgeon it comes from, since each species produces roe with its own character. Factors like the sturgeon’s age, diet, and environment then fine-tune the grain size, colour, and taste.
This is why one caviar can be pale and buttery while another is dark and bold, even though both are sturgeon roe. The species sets the foundation, and careful handling brings out the best in it. Once you know which sturgeon a caviar comes from, you can predict much about its taste. Understanding that species defines the type is what makes the different caviars easy to tell apart.
There are three classic types of caviar that have defined the delicacy for generations, each from a different sturgeon and each with a loyal following. Together they cover a wide range of flavours and price points.
Beluga comes from the Beluga sturgeon, the largest and slowest to mature. Its grains are big, soft, and pale grey, with a smooth, delicate, almost creamy taste. It is the rarest and most prized, making it the ultimate luxury.
Osetra, or Oscietra, has medium grains that range from deep brown to golden. Its flavour is rich and nutty, sometimes with a hint of the sea, and it is a favourite among true caviar lovers for its balance.
Sevruga has the smallest grains of the three, dark grey to black, with a bold, intense, briny flavour. It matures faster, so it is often more accessible while still being exquisite. These three names appear on almost every fine caviar menu in the world. Knowing these three main types is what gives you a solid foundation for choosing caviar.
Beyond the three classics, a few other sturgeon caviars are well worth knowing, as they offer their own appeal. These have grown in popularity as sustainable farming has expanded the caviar world.
Kaluga caviar, from the Kaluga sturgeon, is often called “river Beluga” because its large, glossy grains and smooth flavour resemble Beluga at a more accessible level. Sterlet caviar, from a smaller sturgeon, offers fine golden grains and a delicate taste, and was historically favoured by royalty. Royal and imperial caviars are premium grades selected for exceptional colour and quality. Knowing that fine sturgeon caviar goes beyond the big three is what widens your choices.
Salmon roe and similar fish eggs are often called caviar, but strictly speaking, only sturgeon roe is true caviar. Roes from other fish are delicious in their own right and popular worldwide, yet they belong to a different category.
Salmon roe has large, bright orange, juicy beads with a fresh, briny pop, and is a favourite for its colour and value. Tobiko, the roe of flying fish, is tiny, crunchy, and often used in sushi. These roes are excellent choices, but knowing they are not sturgeon caviar is what helps you understand the difference.
Choosing the right type of caviar comes down to your taste, your occasion, and your budget, since there is no single best type for everyone. Each variety offers something different, so the ideal choice is personal.
If you prefer a smooth, delicate flavour and want the ultimate luxury, Beluga or Kaluga is a wonderful choice. If you enjoy a richer, nuttier taste, Osetra is ideal, while Sevruga suits those who like a bold, briny punch. For a first taste, trying a small selection is a great way to find your favourite. Matching the type to your palate and moment is what makes every serving special.
Caviar colour varies by type and even within a type, so colour alone does not decide quality. Beluga tends to be pale grey, Osetra ranges from brown to gold, and Sevruga is darker, yet all can be superb.
What matters more is freshness, firm and glossy beads, a clean sea aroma, and careful handling. A lighter Osetra is sometimes rarer and prized, but taste and freshness are the true measures. Knowing that quality rests on freshness, not just colour, is what helps you buy wisely.
Exploring the types of caviar is easiest with a trusted supplier who offers real variety. At WNF Caviar Heritage, operated by Wild North Fish General Trading LLC, we offer a curated selection of sturgeon caviar, including Beluga, Osetra, and Sevruga, chosen for freshness and quality.
Our same-day delivery across Dubai brings your chosen caviar fresh to your door. We also offer salmon caviar, premium seafood, smoked salmon, truffle, and saffron for a complete gourmet table. Whether you are trying your first tin or seeking a favourite, fine caviar is only a click away. Bringing the world’s finest caviar types to your table in Dubai is what we do best.
Now that you know the types of caviar, from delicate Beluga to bold Sevruga and beyond, you can choose with confidence and enjoy exploring them. Each type is a different experience, and discovering your favourite is part of the pleasure. If you would like to taste them for yourself, explore our caviar collection and enjoy same-day delivery across Dubai. Your perfect caviar is only a click away.
The three classics are Beluga (large, pale, delicate), Osetra or Oscietra (medium grains, brown to gold, rich and nutty), and Sevruga (small, dark grains, bold and briny). Others include Kaluga (“river Beluga”) and Sterlet, all from different sturgeon species.
Beluga is generally the rarest and most prized, because Beluga sturgeon are the largest and slowest to mature. Premium “royal” or “imperial” grades of other types, selected for exceptional colour and quality, are also highly valued.
Not strictly. Only sturgeon roe is true caviar. Salmon roe — large, bright orange, juicy beads — and tobiko (flying-fish roe used in sushi) are delicious but belong to a different category of fish roe.
Osetra is a popular starting point for its balanced, nutty flavour, while Sevruga offers a bolder taste at a more accessible level. Trying a small selection is the best way to discover which type you prefer.
Not on its own. Colour varies by type — Beluga is pale grey, Osetra brown to gold, Sevruga darker — and all can be excellent. Freshness, firm glossy beads, and a clean sea aroma are the real signs of quality.
Since 2001, our specialists have managed the supply chain for 500+ elite UAE partners, including Emirates Catering. With 24 years of expertise, we provide technical insights on CITES authenticity, grading, and cold-chain integrity. Every guide is reviewed by the same team that tastes and approves every batch before delivery.
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