VARIETIES OF CAVIAR
Today caviar from different species is on sale, giving the following varieties:
White sturgeon caviar
Obtained from the white or Pacific sturgeon (Acipenser transmontanus). At Sterling Caviar, we are the world-leaders in the production of this sustainable caviar which is often compared to the best Osetra and ranges from the small, dark pearls of our Classic to the large, buttery, golden pearls of Imperial.
Obtained from the starry sturgeon (Acipenser stellatus), native to the Caspian Sea.
Obtained from the Adriatic or Italian sturgeon (Acipenser naccarii). Historically, this sturgeon was found throughout Mediterranean Europe. Its grains are small and dark.
Obtained from the Russian sturgeon (Acipenser gueldenstaedti) or from the Persian or kura sturgeon (Acipenser persicus), its colour ranges from golden to dark brown and its intense nutty flavour is at once strong and smooth. Its grains are medium or large.
Obtained from the Kaluga sturgeon (Huso daricus), native to the Amur River in China. It is a farmed caviar with large, soft grains, with brown shades and a buttery texture.
Obtained from the beluga sturgeon (Huso huso), native of the basins of the Caspian, Black, Azov and Adriatic Seas. Beluga is the largest sturgeon and produces large eggs with a smooth texture.
Obtained from a Siberian species of sturgeon (Acipenser baeri), which is the species most farmed in France in the Aquitaine basin. Its grains are small and dark.
Obtained from the Japanese or Amur sturgeon (Acipenser schrencki), it is native to the Amur River and is farmed in China. Produces a caviar with medium grains and golden colour.