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Caviar Types

Caviar is a delicacy consisting of salt-cured fish eggs, specifically from the sturgeon fish species. Traditionally, the best-known and most sought-after caviar comes from the Caspian Sea region, primarily from Iran (formerly Persia) and Russia. The types of caviar commonly associated with these regions include the following.

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Here are our most recent caviar types articles:

Beluga Caviar

Considered the most prized and expensive type of caviar, Beluga caviar comes from the Beluga sturgeon. It is known for its large, glossy grains that range in colour from light gray to black.

Note: The most common substitute for Beluga caviar in Europe is a hybrid between Beluga sturgeon and Sterlet sturgeon—known as Bester, it is often incorrectly sold as Beluga caviar.

If you are looking to buy the best quality Beluga caviar in Canada, then it’s time to head over to the IHOC online Store. You can purchase Beluga caviar online now and enjoy great offers.

Osetra Caviar

Osetra caviar is obtained from the Osetra sturgeon. It is known for its medium-sized, golden-to-brownish eggs. Osetra caviar is highly regarded for its complex and nutty flavour.

Sevruga Caviar

Sevruga caviar is derived from the Sevruga sturgeon. It is characterized by its small, dark-gray eggs. Sevruga caviar tends to have a slightly briny and intense flavour.

Kaluga Caviar

Kaluga caviar, also known as River Beluga, comes from the Kaluga sturgeon. Its large, firm eggs have a similar appearance to Beluga caviar but are lighter in colour. Kaluga caviar is often regarded as a more affordable alternative to Beluga caviar.

It’s important to note that due to the declining population of sturgeon in the wild and increased regulations on fishing and trade, there has been a shift in the availability and sourcing of caviar. As a result, you may also find caviar produced from other sturgeon species or even non-sturgeon alternatives, such as salmon, trout, or paddlefish, which are marketed as “caviar” substitutes.

Coho Salmon Roe, Canadian

Coho Salmon Roe refers to the eggs (roe) of the Coho Salmon (Oncorhynchus kisutch), a species of salmon found in the Pacific Ocean. The term “Canadian” indicates that the roe comes from Coho Salmon harvested in Canadian waters.

Coho Salmon Roe is known for its vibrant orange-to-red colour and is smaller than the eggs of sturgeon used in traditional caviar. The roe has a distinctive, slightly salty taste and a delicate texture. It is commonly used in culinary applications as a garnish, an ingredient in sushi, or in various seafood dishes.

It’s worth noting that while salmon roe is sometimes referred to as “salmon caviar,” technically, the term “caviar” is reserved for the eggs of sturgeon fish. However, in common usage, the term “salmon caviar” often refers to salmon eggs, also known as salmon roe.

Pink Salmon Roe

Pink Salmon Roe refers to the eggs (roe) of the Pink Salmon (Oncorhynchus gorbuscha). Pink Salmon is a species of salmon found in the Pacific Ocean, particularly in the waters of North America and Asia.

Pink Salmon Caviar is typically smaller in size compared to other types of caviar, such as those from sturgeon species. The eggs are often translucent and range in colour from light orange to pale pink. Pink Salmon Roe has a milder, slightly sweeter flavour than other types of caviar. The texture is usually softer and more delicate as well.

Pink Salmon Caviar is commonly used as a garnish, a sushi ingredient, or in various seafood dishes. It is often enjoyed for its fresh and subtle taste. However, it’s essential to note that Pink Salmon Caviar is generally considered a more affordable alternative to traditional caviar options, such as Beluga or Osetra.

We Have Many Caviar Types to Choose From

Caviar types - With so many great options, we have something for everyone. Head over to the caviar shop and pick your favourites or something new. If you need assistance, please don't hesitate to contact us. We are happy to assist. Check out our recent articles below if you'd like to learn more.

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