Russian, Iranian & American Caviar Online by Caviar Express - Beluga, Ossetra, Sevruga, Farm, American Caviar

Caviar by Caviar Express

Russian Imperial Ossetra Caviar, black, on a tray of ice in caviar bowl

Russian Imperial Ossetra caviar is amongst the rarest of all caviar. Hand selected when the sturgeon is as its prime, Imperial caviar consists of an exceptionally large roe with earthy-nut flavors and a silky texture that was traditionally reserved for royalty. The color of the roe ranges from a warm brown to a pewter gray, depending on the individual sturgeons diet. Only five-to-ten percent of all Russian Ossetra caught in the Caspian Sea is given the title “Imperial”.

Long considered the connoisseur's caviar, the Imperial Ossetra caviar has always been, and continues to be, the definitive caviar of choice for those wanting nothing but the finest.

Imperial Ossetra (often spelled Osetra or Asetra) caviar comes from the Ossetra sturgeon (acipenser persicus), weighing anywhere between 50-400 pounds and living up to eighty years.

Russian Ossetra Osetra Caviar in a Tin with a Mother of Pearl Caviar Spoon

Considered the most flavorful and elite caviar by critics, Russian Ossetra (often spelled Osetra or Asetra) is one of the most desired types of caviar in the world. It can look, smell, and taste a little different each time you try it due to abundant varieties (see below). Generally nutty and buttery in taste, the savory roe ranges in color from deep black to light gold and almost white. The texture of Ossetra caviar tends to be a bit firmer than other types of caviar, yet still delicate.

The Ossetra sturgeon fish, found mainly in the Caspian Sea, is usually harvested in Iran or Russia. The sturgeon reaches maturity at around age 15, but can live up to eighty years. Although they are generally smaller than Beluga sturgeon, Ossetra sturgeon can weigh anywhere between 50-400 pounds. Experts conclude that the variations in taste occur because the Ossetra is a bottom-feeder; thus, its eggs acquire the flavor of what the fish eats, which may vary based on time of year, weather, and other environmental factors.

Our Russian Ossetra features a sizeable roe which is slightly darker than the Iranian Ossetra with a pewter-gray color. With a nutty, light salt flavor, the Russian Ossetra rolls smoothly over the tongue as it is buttery in taste and texture.

Russian Sevruga Caviar with with dark black colors and green leaf on top

This Caspian Sea caviar consists of smaller roe than that of the other two main caviar varieties. However, what it lacks in size, the Russian Sevruga more than makes up in it’s intense flavor. Sevruga caviar (acipenser stellatus) is saltier and richer in taste, which is why it is often referred to as the “Strong Sturgeon”.

It’s relatively affordable price is reflective of the fact that the Sevruga sturgeon is rather common; it is not rare like the Beluga. This sturgeon is also particularly quick to reproduce, developing viable eggs as early as seven years of age. Noted as the smallest of the Caspian Sea sturgeons, Sevruga rarely weighs over 25 kilograms.

Our Russian Sevruga’s texture consists of a mid-toned gray roe that is robust with flavor. It is also notable for its rather crunchy texture and deep flavors of salt and butter. The other main varieties of Iranian and Russian caviar are more delicate and smooth in comparison. Compared to the Iranian Sevruga, our Russian Sevruga is slightly less salt-infused in flavor and consists of a brighter roe.

Iranian Karaburun Ossetra caviar is a variety of Iranian Ossetra caviar which boasts a nutty, creamy roe. The flavor can only be described as a perfect balance of salt and butter undertones. The texture is silky yet separate eggs hold together well in a mass.

Karaburun refers to the particular sturgeon (acipenser persicus) which is native to the southern Caspian Sea, and is mainly processed by Iranian fisheries. Karaburun caviar is distinct in that it is one of the only remaining wild sturgeon that is not considered an endangered species because of the efforts put forth by the Iranian Ministry of Fisheries.

Efforts to insure sustainability of Karaburun Caviar include the raising of millions of young sturgeon in a controlled environment before releasing the fingerlings into the Caspian Sea. Once the sturgeon have matured, they are caught and delicately harvested by the same fisheries that released them into wild. As a result, Karaburun Caviar has become one of the most sought after caviars in the world as it is truly the only proper Beluga substitute.

Iranian Ossetra Caviar, Osetra Caviar, with large black roes in a Tin

Considered the most flavorful and elite caviar by some critics, Iranian Ossetra (sometimes also spelled Osetra or Asetra) is one of the most desired types of caviar in the world. It can look, smell, and taste a little different each time you try it due to abundant varieties (see below). Generally nutty and buttery in taste, the savory roe ranges in color from deep black to light gold and almost white. The texture of Ossetra caviar tends to be a bit firmer than other types of caviar, yet still delicate.

The Ossetra sturgeon fish, found mainly in the Caspian Sea, is usually harvested in Iran or Russia. The sturgeon reaches maturity at around age 15, but can live up to eighty years. Although they are generally smaller than Beluga sturgeon, Ossetra sturgeon can weigh anywhere between 50-400 pounds. Experts conclude that the variations in taste occur because the Ossetra is a bottom-feeder; thus, its eggs acquire the flavor of what the fish eats, which may vary based on time of year, weather, and other environmental factors.

Currently, our Iranian Ossetra has a smooth nutty-flavor and a light salt taste accompanied by exceptionally large roes in a mid-toned gray color.

Iranian Sevruga Caviar on a Caviar Blini with creme fraiche

This Caspian Sea caviar consists of smaller roe than that of the other two main caviar varieties. However, what it lacks in size, the Iranian Sevruga more than makes up in it’s intense flavor. Sevruga caviar (acipenser stellatus) is saltier and richer in taste, which is why it is often referred to as the “Strong Sturgeon”.

It’s relatively affordable price is reflective of the fact that the Sevruga sturgeon is rather common; it is not rare like the Beluga. This sturgeon is also particularly quick to reproduce, developing viable eggs as early as seven years of age. Noted as the smallest of the Caspian Sea sturgeons, Sevruga rarely weighs over 25 kilograms.

Our Iranian Sevruga’s texture consists of a lustrous greenish-gray to dark-gray roe. It is also notable for its rather crunchy texture and deep flavors of salt and butter. The other main varieties of Iranian and Russian caviar are more delicate and smooth in comparison.

California White Sturgeon Caviar, American Caviar on bread toast with a Mother of Pearl Caviar Spoon

The quality of farm-raised caviar has progressed tremendously over recent years, and Americans are not disappointing. Farm raised in California’s Central Valley, the California White Sturgeon produces caviar that has a glossy oceanic texture which is near-black in color.

The generous sized roe of the California White Strugeon (acipenser transmounatus) has a light nutty taste that is strikingly similar to that of the Russian Ossetra caviar. By maintaining the sturgeons diet in a controlled environment, each serving is guaranteed to delight with a fresh, creamy flavor.

Naturally, the White Sturgeon lives along the west coast of North America from the Aleutian Islands to Central California. White Sturgeon can live to be over 100 years old, with the rate of growth dependent on water temperature. Maturity is reached at eight years old, at which time the sturgeon will begin to produce roe. The California White Sturgeon is the largest fresh water fish in North America, with a maximum-recorded weight of 1,798 pounds and over 20 feet in length.

American Siberian Caviar, Siberian Sturgeon Caviar on a wafer next to Vodka Shot Glasses

Our newest variety of caviar, Siberian Sturgeon is a high quality farm-raised American alternative to caviar from the Caspian Sea. Raised in commercial fisheries located in Florida, Siberian Sturgeon produces a medium sized roe that is dark gray in color. The highlight is the Siberian’s flavor, which is revered for it’s soft buttery, lightly salted taste that smoothly melts in your mouth.

Similar in taste and texture to Ossetra caviar, Siberian Sturgeon has quickly become a favorite amongst our customers and employees.

In the wild, this species (acipenser baerii) is found throughout the Siberia region and it's countless rivers including the Lena, Indirka, Ob, and Irtysh. Siberian Sturgeon usually matures within 8 years, averaging over 100 pounds in weight and 5 feet in length.

American Paddlefish Caviar on bread with cream cheese

Paddlefish is known for producing delicate caviar that consists of a gentle smoky flavor. It is often dubbed “first-timers caviar” as it’s subtle flavors, minimal salt content, and lack of aftertaste, make it a perfect fit for those newly introduced to caviar.

The roe is comparable in size to Sevruga caviar, and consists of a distinguished silver hue. Earthy and slightly buttery in flavor, the Padlefish is an ideal low-cost alternative that is high in both taste and appearance.

Although our Paddlefish (polyodon spathula) is farm-raised in Tennessee, The prehistoric paddlefish still thrives today in the rivers of Ohio, Illinois, Missouri, Montana, Indiana, and Mississippi. One of the most unique fish found in North America, the Paddlefish has no teeth and except for it’s jaw, has a skeletal structure made up entirely of cartilage. Maturity is reached between 15 and 30 years of age, with some females weighing in at over 70 pounds.

American Salmon Caviar with large orange and red roes in a caviar spoon

Our North American Salmon produces a vivid red, semi-transparent caviar that is initially buttery to the palette, followed by a rich aftertaste as the roes burst. The pearl-sized roes are amongst the largest in size of any caviar.

“Chum Salmon” (oncorhynchus keta) is native to the Pacific Ocean and North America. Like all salmon, the Chum Salmon returns to its spawning grounds in fresh water rivers throughout the North American west coast. Full maturity is reached between the ages of 3 and 5 years, with an average weight of 10-16 pounds, and around 3 feet in length.