Traditionally, in Russia, caviar was obtained from three main types of sturgeon: Beluga, Sturgeon and Stellate Sturgeon. This “Great Trinity” has also gained fame in the world caviar tradition.
In the “caviar world” there is a table of ranks, according to which the caviar of each species of sturgeon occupies a strictly defined place:
Beluga – large eggs (up to 3.5 mm) – platinum, dark gray (old, darkened silver), silver or black. There is no specific smell in this caviar, it can only have a very delicate nutty aftertaste and a very delicate taste
Kaluga – large eggs (up to 3 mm) – dark gray or silver, brownish or black. The taste is similar to beluga, but less pronounced.
Sturgeon – medium eggs (up to 2.5 mm) gray, slightly yellowish or brown, dark bronze or black. The taste is sharper than that of beluga, with hints of sea and iodine, sometimes has a wonderful nutty flavor.
Spike is caviar similar in appearance and taste to sturgeon.
Stellate stellate stellate is small eggs, platinum, dark gray or often black, with a fairly large amount of fat. The taste is delicate, but somewhat obtrusive.
Sterlet – eggs are medium in size between sturgeon and sturgeon – gray, dark gray, black. The taste is delicate.
Sturgeon caviar is the caviar of sturgeon hybrids, as well as all the previously listed breeds. In particular, the most common hybrid is bester – a hybrid of beluga and sterlet, which is close in taste to beluga caviar.
