Beluga Caviar

Beluga caviar is the salt-cured roe of the beluga sturgeon (*Huso huso*), a large sturgeon native to the Caspian and Black Sea basins.

Beluga caviar is the salt-cured roe of the beluga sturgeon (*Huso huso*), a large sturgeon native to the Caspian and Black Sea basins. It is widely regarded as one of the most expensive and highly prized caviar types, known for large eggs, a smooth texture, and a delicate flavour. It is often described as the largest and softest of the major caviars, but wild beluga sturgeon populations have declined sharply, and commercial wild trade is now heavily restricted.

Origin

Beluga caviar is made from roe harvested from the beluga sturgeon (*Huso huso*). The species is historically associated with the Caspian and Black Sea regions, and true wild beluga caviar originated from those waters. The beluga sturgeon is the largest freshwater fish and can take up to 20 years to mature.

Characteristics

Beluga caviar is known for large, delicate eggs, a smooth texture, and a flavour often described as buttery, creamy, and gently briny. Its colour can range from light grey to dark grey or black. The eggs are the largest among major caviars.

Rarity and pricing

Beluga caviar is considered one of the rarest and most expensive caviar types. Its high value is linked to the sturgeon’s long maturation period, limited supply, and strict trade restrictions. It is among the most expensive caviar varieties on the market.

Trade and regulation

Commercial harvesting of wild beluga sturgeon is heavily restricted or banned in many places because of conservation concerns. In the United States, imported true beluga caviar has been banned since 2005, though some farmed or hybrid alternatives are available. In Canada, beluga caviar is sold as a luxury food product, but availability depends on import rules, species protection measures, and whether the product is wild, farmed, or hybrid.