Beluga, Osetra, and Sevruga are three different species of sturgeon native to the Caspian Sea (Russia and Iran), and other river tributaries in the Russian Far East such as the Amur River (Russia and China). The sturgeons seek fresh water tributaries and ascend rivers to spawn. Sturgeons can live up to 100 years.

The Beluga is the largest sturgeon growing as large as 20 feet and 2,000 pounds. The female Beluga takes between 18-20 years to mature and produce eggs. The Beluga yields approximately 15% of its body weight in caviar. Beluga caviar is the largest grain of all the caviars while being the most delicate of all of the eggs. Beluga caviar has a smooth, light taste with color ranging from light to dark gray.

The Osetra sturgeon is smaller than the Beluga and weighs only between 80 to 200 pounds with a maturation of 12-14 years. Osetra caviar is similar in size to the Beluga roe, but it has a nutty or fruity flavor. Osetra caviar varies in color from golden yellow to deep brown.

Sevruga sturgeon is the smallest sturgeon and matures in only 7 years. The caviar has a medium grain with a strong flavor and delicate texture. The caviar ranges in color from light to dark gray.

Keep caviar refrigerated in the coldest part of the cooler. Be careful not to freeze the products (caviar and fish roe freeze at 24 degrees Fahrenheit). To ensure the longest shelf life, keep the caviar or fish roe at 26 to 30 degrees Fahrenheit. An unopened jar or tin may be stored in the cooler for 10 days.

For all caviar except Giant Beluga Caviar (OOO), keep the caviar cold until it is served. After the jar or tin is opened, the caviar should be served immediately. Ideally, serve the caviar in its original container on a bed of ice.

Due to its unique flavor and texture, caviar is best served without condiments such as lemon, chopped onion or crème fraiche. The strong aromas of these items overshadows the delicate taste you experience when eating caviar.

For Giant Beluga Caviar (OOO) only, allow each jar or tin to develop at room temperature before serving. For 1 or 2 ounce jars, we recommend 10-15 minutes, while a 7 ounce tin requires about 40 minutes to reach room temperature.