Sturgeon Caviar


Traditionally the term caviar refers only to roe from wild sturgeon in the Caspian and Black Seas. Caviar is actually unfertilized salt-cured fish eggs from different species of sturgeon. Real caviar is a luxury food because of its scarcity, delicacy, and taste. Caviar is a source of vitamins and minerals, including omega 3, which helps to promote a healthy nervous, circulatory, and immune system. One serving of caviar has an adult’s daily requirement of Vitamin B12. Other nutrients included are vitamins A, E, B6, Iron, Magnesium, and Selenium.

CITES – Convention on International Trade in Endangered Species
Sturgeons are more sensitive to habitat degradation than many other fishes. It is extremely important that they are allowed to grow and mature in a clean and supportive environment. We ensure the consistency of our products as we adhere to strict guidelines of CITES Organization for repacking Caviar which means that you get a clean-tasting, incredibly delicious caviar that never varies in quality.

Traceability ensures a product is traced and tracked throughout the supply chain and it is vitally important for food safety as well as operational efficiency. At Royal Caviar, we place utmost importance on the traceability process and each of our Caviar tins are labeled with a unique identification code. Through this Code, we could easily find out the origin, year of production, and producer of Caviar.



Royal Gold Caviar is considered to be the star of all caviars from our range. It is one of the most exclusive kinds of “Royal Caviar”.

The rarest and most expensive caviar available. Caviar farmers claim that they produce only a limited amount of this rarest caviar per year from their total caviar production. Its, rich and silky large eggs have a buttery mouthfeel and a delicious nutty taste.


Royal Beluga is the largest of the sturgeon, it can measure up to 6 m, weigh up to 1000kg and live over 100 years. Its eggs are the largest, fatty and creamy, they come out well. It is the most expensive because it is the rarest. The Beluga caviar has a smooth and creamy texture that will delight the connoisseurs. Its very large grains (3-4 mm) have a very thin membrane, therefore, they burst easily in the mouth, releasing a long finish with slightly buttery notes with rich and varied flavors. Its color varies from light gray to jet black.


Beluga caviar consists of the roe (or eggs) of the beluga sturgeon Huso huso. It is found primarily in the Caspian Sea, the world’s largest salt-water lake, which is bordered by Iran and the CIS countries of Azerbaijan, Kazakhstan, Russia, and Turkmenistan. It can also be found in the Black Sea basin and occasionally in the Adriatic Sea. Its roe is very large, ranging in color from black to pale grey, and has a smooth, buttery flavor.


Imperial caviar is “Golden Osetra,” sometimes known as “Royal Caviar” and is obtained from albino (or white) sturgeon. It is among the rarest of caviars. The term “Royal” comes from the fact that in the past such caviar was reserved for royalty only. Such Imperial Caviar has been sampled by the ancients, celebrated by Czars and the Russian Court, and reserved for the tables of kings. Medium in size, the eggs have a golden color and the flavor becomes smooth, creamy, and delicate.


Osetra caviar is one of the most prized and expensive types of caviar. It is obtained from Ossetra sturgeon which weighs 50-400 pounds and can live up to 50 years. Ossetra caviar varies in color, from deep brown to gold. Lighter varieties are more sought after, as they have the richest flavor and come from the oldest of sturgeon. Golden Ossetra is a rare form of Ossetra caviar and is golden-yellow in color with a very rich flavor.

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