What Is Caviar? A Complete Sturgeon Caviar Guide | Angel’s Gift Caviar

What Is Real Sturgeon Caviar?

Strictly speaking, the word “caviar” refers to
salt-cured roe from sturgeon – ancient, majestic fish that once populated the Caspian and Black Seas in abundance.
Roe from salmon, trout, char and other species should correctly be called
“salmon roe”, “trout roe”, etc. They are delicious, but they are not true sturgeon caviar.

To create genuine sturgeon caviar, roe is gently harvested, carefully separated from the membrane, rinsed in cold water,
lightly salted, then packed in tins with as little handling as possible. The goal is to protect the natural
texture, color and delicate flavor of each egg.

Today, almost all fine caviar – including that of Angel’s Gift Caviar – comes from
sustainably farmed sturgeon. Responsible aquaculture protects wild populations while allowing us to offer
a consistent, traceable and safe product.

Types of Caviar and Price Levels

Caviar is not one single product. Different sturgeon species and origins produce unique styles
with their own price levels. In very broad terms:

• Beluga & Beluga Hybrids – The most legendary and rare. Very large, delicate pearls, ultra-creamy texture, subtle complexity. Typically the highest price category.
• Osetra (Russian, White Sturgeon, etc.) – Medium to large grains, firm “pop”, flavors from nutty and buttery to briny and oceanic. Premium category with a wide internal price range.
• Kaluga – Often compared to Beluga: large, firm eggs, rich and deep flavor. High-end, but often slightly below Beluga in price.
• Starlet / Sterlet – Fine, delicate grains with a clean, gentle profile. Elegant and refined.
• Sevruga – Smaller eggs, expressive and briny with a long, classic “caviar” aftertaste. Loved by connoisseurs.

Within each category, price also depends on grade (size, firmness, color, uniformity),
rarity of color (especially natural golden shades), and the reputation of the producer.

Why Is Caviar So Expensive?

Caviar is one of the most luxurious foods on earth – and there are real reasons behind the price:

• Time: Many sturgeon need 8–18 years before producing roe. This is a very long investment cycle compared to most farmed fish.
• Rarity: Sturgeon are ancient, slow-growing fish. Sustainable farming is limited and carefully controlled.
• Hand craftsmanship: From harvesting to salting and tinning, everything is done by hand in small batches.
• Losses and selection: Only a portion of the roe harvested each year meets the strict criteria for premium and top selection.
• Storage and logistics: Caviar must be kept constantly chilled, stored and shipped under strict conditions, which is costly.

When you serve caviar, you are serving years of careful work, not just a delicacy in a tin.

Rarity and Unique Varieties

Some types of caviar are especially rare and sought after: naturally golden Osetra,
special Beluga hybrids, and high-grade selections with perfectly even color and shine. These are often produced in
very small quantities and reserved for the world’s best restaurants and private clients.

In our catalog, you will find several signature, limited selections such as
24 Karat Gold Osetra,
Royal Russian Gold Osetra and
KALUGA Reserve, which represent the very top of what modern caviar can offer.

Why Caviar Has Different Colors and Flavors

The flavor, aroma and color of caviar are influenced by several key factors:

• Species of sturgeon – Beluga, Osetra, Kaluga, Starlet, Sevruga all have their own “signature” profile.
• Age and size of the fish – Older fish often produce more complex, refined flavors.
• Genetics – Some sturgeon naturally produce lighter or golden eggs.
• Water quality and feed – Clean water, stable temperatures and balanced nutrition create cleaner, more elegant caviar.
• Salting method – The amount and type of salt (Malossol – “little salt”) keeps the roe fresh while allowing the natural flavor to shine.

Colors can range from deep black and charcoal, through grey, steel and amber,
to warm honey and intense gold. Each shade tells a story about the fish, its environment and the way the caviar was crafted.

Guide to Main Sturgeon Species

Beluga Hybrid

Beluga Hybrid caviar brings the legendary aromatic elegance of Beluga into a more sustainable, modern form.
The eggs are very large and delicate, with a silky, almost creamy texture.

• Egg size: Very large, generous pearls.
• Color: Shades of charcoal, steel grey or deep olive.
• Flavor profile: Extremely smooth, buttery and elegant with a long, delicate finish.

Sommelier’s pairing: Vintage Champagne, top Blanc de Blancs, or a structured, mineral-driven Chardonnay.

Chef’s note: Serve simply – on blini or warm brioche with a touch of crème fraîche, or pure on the back of the hand for tastings.

Osetra

Osetra is the connoisseur’s favorite: complex, versatile and incredibly food-friendly.
Eggs are medium to large with a satisfying “pop”.

• Egg size: Medium to large.
• Color: From dark brown and slate to warm amber and rare golden hues.
• Flavor profile: Notes of roasted nuts, butter, cream, sea breeze and warm brioche.

Sommelier’s pairing: Non-vintage Champagne, premium Crémant, Chardonnay, dry Riesling.

Chef’s note: Perfect both for pure tastings and for refined dishes – oysters with Osetra, scallop crudo, potato millefeuille with caviar.

Kaluga

Kaluga is often compared to Beluga for its large grains and deep, layered flavor, but with a firmer texture.

• Egg size: Large, firm pearls.
• Color: Deep brown, dark amber and warm bronze tones.
• Flavor profile: Rich, savory, with pronounced umami, gentle smokiness and a long, satisfying finish.

Sommelier’s pairing: Vintage Champagne, oak-aged Chardonnay, high-quality traditional-method sparkling wines.

Chef’s note: Ideal for guests who love depth and structure: pair with roasted potatoes, brioche soldiers, soft scrambled eggs.

Starlet (Sterlet)

Starlet / Sterlet offers an exceptionally refined, delicate experience. Pearls are small and uniform.

• Egg size: Small, fine-grained.
• Color: Dark grey to soft graphite.
• Flavor profile: Clean, gentle, slightly sweet with a subtle ocean note.

Sommelier’s pairing: Extra brut Champagne, dry sparkling wines, chilled premium vodka.

Chef’s note: Beautiful for canapés, tartlets and delicate amuse-bouches.

Sevruga

Sevruga is expressive, briny and intense – a favorite for those who expect a bold, classic “caviar” character.

• Egg size: Small to medium.
• Color: Dark grey, almost black.
• Flavor profile: Bright salinity, marine minerality, long and persistent finish.

Sommelier’s pairing: Extra brut Champagne, dry Riesling, mineral-driven whites, premium chilled vodka.

Chef’s note: Excellent for gastronomic tastings and dishes where caviar needs to stand up to stronger flavors.

Chef’s Tips: How to Serve Caviar

• Temperature: Serve caviar well-chilled (28–32°F / −2 to 0°C), but never frozen.
• Service: Present in the original tin or in a small bowl over crushed ice to maintain a stable, gentle temperature.
• Spoons: Use mother-of-pearl, horn, glass or high-quality plastic. Avoid metal spoons that can affect flavor.
• First taste “naked”: Invite guests to try the first spoonful without any garnish to fully appreciate the texture and flavor.
• Classic accompaniments: Blini, warm brioche, crème fraîche, soft butter, chives, lightly boiled quail eggs, small new potatoes.
• What to avoid: Strong onions, heavy garlic, aggressive spices and very sweet sauces that will mask the caviar.

Sommelier’s Pairing Guide

Caviar loves fine bubbles, bright acidity and purity. Some classic and modern pairings:

• Beluga Hybrid & Kaluga: Vintage Champagne, top Blanc de Blancs, structured Chardonnay, high-end traditional method sparkling wines.
• Osetra: Non-vintage Champagne, Crémant, dry Riesling, Chenin Blanc, mineral-driven Sauvignon Blanc.
• Starlet & Sevruga: Extra brut Champagne, chilled premium vodka, dry Junmai Daiginjo sake.
• Non-alcoholic: Sparkling mineral water, cold-brewed high-mountain tea, alcohol-free sparkling wines.

Angel’s Gift Caviar Collection

Below is a quick overview of our current selection. Each name links to the corresponding caviar in our catalog
so you can easily explore details, formats and pricing.

BELUGA

Black Pearl Beluga

Large, glossy pearls with a silky, creamy texture and a long, elegant finish. This selection highlights the
legendary Beluga style with perfect balance between butteriness and delicate salinity.

OSETRA

White Pearl Osetra

Refined Osetra with luminous, light-toned pearls and an exceptionally clean, gentle flavor. Notes of sweet cream,
fresh butter and sea breeze – ideal for guests discovering caviar for the first time.

24 Karat Gold Osetra

Naturally golden Osetra with warm, amber-gold pearls, rich nutty notes and a long, luxurious finish.
A truly rare selection for special occasions and VIP clients.

Royal Russian Gold Osetra

An opulent expression of Osetra with deep, complex flavors of roasted nuts, brioche and gentle salinity.
A perfect centerpiece for festive tables and gastronomic tastings.

Royal Platinum Osetra

Elegant, cool-toned pearls with a very pure, mineral-driven profile. A favorite for sommeliers and chefs who
want maximum precision and clarity in their pairings.

White Sturgeon Osetra

Classic, versatile caviar with medium to large grains, firm texture and a balanced, gently briny taste.
Perfect for both tasting flights and culinary applications.

KALUGA

KALUGA Amber Golden

Large, amber-golden grains with a rich, savory profile and subtle sweetness.
Ideal for guests who enjoy depth and intensity without aggressive salinity.

KALUGA Fusion Classic

A signature Kaluga selection that balances structure, creaminess and oceanic notes.
Perfect for pairing with vintage Champagne or complex white wines.

KALUGA Reserve

Top selection of the finest Kaluga pearls – highly limited, with exceptional size, shine and flavor.
Reserved for the most demanding private clients and high-end hospitality partners.

CASPIAN SELECTION

Caspian Beluga Hybrid

A tribute to the historic Caspian style: large, glossy grains, silky mouthfeel and a long, elegant finish.
Combines Beluga elegance with responsible modern aquaculture.

Caspian Starlet Caviar

Fine-grained, delicate caviar with a clean, slightly sweet profile and subtle sea notes.
Beautiful for canapés, tasting spoons and pairing flights.

Caspian Sevruga Caviar

Expressive, briny and intense – the most characterful member of our Caspian selection.
Ideal for guests who love a classic, powerful caviar experience.