By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Every tin of true caviar starts with one fish: the sturgeon. Not salmon, not lumpfish, not trout. By the strict definition used across Europe, caviar means salt-cured roe from the sturgeon family, and nothing else qualifies for the name.
This guide introduces the fish itself, the species you will meet on a label, and what each one means for flavour and price.
Key Takeaways
- True caviar comes only from sturgeon (family Acipenseridae)
- Sturgeon are ancient fish; fossil records stretch back over 200 million years
- Five species dominate the market: Beluga, Kaluga, Oscietra, Sevruga and Baeri
- Females take 7 to 25 years to mature, which is why caviar costs what it does
- Salmon and trout produce roe, not caviar
Meet the Sturgeon
The sturgeon is one of the oldest fish still swimming. It has bony plates instead of scales, a shark-like tail, and whisker-like barbels it drags along the riverbed to find food. There are about 27 species worldwide, and nearly all of them are now protected, which is why legal caviar today comes from certified farms rather than wild rivers.
A female sturgeon does not produce eggs on a yearly schedule the way a salmon does. Depending on species, she needs between 7 and 25 years to mature. That patience is built into every price tag.
The Five Species Behind Real Caviar
Beluga (Huso huso)
The largest sturgeon and the source of the most prized caviar. Eggs reach 3.0-3.5mm with a buttery, creamy character. Females mature in 15-20 years, sometimes 25. Try it: Beluga Reserve Caviar.
Kaluga (Huso dauricus)
Beluga's river cousin from the Amur basin. Large eggs and a remarkably similar rich profile; well-established farming keeps prices friendlier.
Oscietra (Acipenser gueldenstaedtii)
The connoisseur's choice. Medium eggs with a nutty, layered flavour that changes from tin to tin. Matures in 8-12 years. Try it: Oscietra Royal Caviar.
Sevruga (Acipenser stellatus)
The smallest-grained of the historic big three, with an assertive, briny intensity. Matures in 7-10 years.
Baeri (Acipenser baerii)
The Siberian sturgeon. Mild, buttery, the natural starting point for newcomers. Try it: Royal Baeri Caviar.
What About Salmon, Trout and Lumpfish?
They all produce roe, and good roe at that. Salmon ikura is excellent on rice; trout roe brightens a blini. But none of it is caviar. If a label says "caviar" without naming a sturgeon species, read it twice. Our guide to caviar vs fish roe covers the differences in detail.
Why Farming Changed Everything
Wild sturgeon populations collapsed in the late twentieth century, and international CITES rules now govern every legal tin. Modern aquaculture rescued both the fish and the delicacy: today's certified farms raise sturgeon in controlled water, harvest to strict standards, and document every batch. Every Beleaev tin is CITES certified and traceable to its farm.
Ready to taste what the fuss is about? Browse the full caviar collection, delivered within 24 to 48 hours across the UK.
Frequently Asked Questions
Is caviar always from sturgeon?
By the strict trade definition used in Europe, yes. Only salt-cured sturgeon roe may be sold simply as "caviar". Roe from salmon, trout or lumpfish must name the fish on the label.
How many sturgeon species are there?
Around 27 worldwide. Only a handful are farmed for caviar at scale: Beluga, Kaluga, Oscietra (Russian sturgeon), Sevruga and the Siberian Baeri.
Why do sturgeon take so long to produce caviar?
Females must reach full maturity before the roe is ready, which takes 7 to 25 years depending on species. The fish is also large and slow-growing, so farms carry years of cost before a single harvest.
Is wild caviar still sold?
Legally, almost never. Wild sturgeon are protected under CITES, and the legitimate market is farmed. Certified farming is the reason caviar still exists at all.
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