• Classic Osetra caviar — deep brown pearls with a smooth, nutty flavor, in a Caviar Russe tin
    Classic Osetra

    Classic Osetra

    A refined classic prized for its clean, nutty character — firm deep-brown grains with a satisfying pop and a smooth, buttery finish.
    A refined classic prized for its clean, nutty character — firm deep-brown grains with a satisfying pop and a smooth, buttery finish.
    From $220.00
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    From $220.00
  • Select Osetra caviar — glossy brown pearls with a buttery, nutty taste, in a Caviar Russe tin
    Select Osetra

    Select Osetra

    A luxurious step up with generous, medium-to-large grains — light-toned pearls that deliver a rich, buttery flavor and a smooth, indulgent finish.
    A luxurious step up with generous, medium-to-large grains — light-toned pearls that deliver a rich, buttery flavor and a smooth, indulgent finish.
    From $250.00
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    From $250.00
  • Caspian Sea Gold Osetra caviar — brilliant golden pearls with a rich, buttery flavor, in a Caviar Russe tin
    Gold Osetra

    Gold Osetra

    A jewel of the range with brilliant gold grains — delicate, almost fragile pearls layering cream and butter over a rich, oyster-sweet brine.
    A jewel of the range with brilliant gold grains — delicate, almost fragile pearls layering cream and butter over a rich, oyster-sweet brine.
    From $515.00
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    From $515.00
  • Platinum Osetra caviar — firm, pale platinum pearls with a delicate buttery flavor, in a Caviar Russe tin
    Platinum Osetra

    Platinum Osetra

    A prestige selection with large, platinum-hued grains reminiscent of Beluga — firm pearls yielding an extremely buttery, balanced flavor with a hint of sweetness.
    A prestige selection with large, platinum-hued grains reminiscent of Beluga — firm pearls yielding an extremely buttery, balanced flavor with a hint of sweetness.
    From $775.00
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    From $775.00

Caviar Russe Highlights

Caviar 101

Caviar is the lightly salted roe of sturgeon, traditionally prepared using the malossol method, which uses minimal salt so the roe's natural flavor comes through. True caviar comes only from sturgeon. The classic varieties, Beluga, Osetra, and Sevruga, originated in the Caspian and Black Seas. Today caviar is farm-raised, and the category also includes Sterlet, Siberian, white sturgeon, and Kaluga. Roe from other fish, such as salmon or trout, is sometimes sold under the caviar name but is not true caviar.

Roe is the general term for the eggs of any fish. Caviar refers specifically to sturgeon roe, cured with salt — the only roe that carries the name.

The classic three come from wild Caspian sturgeon: Beluga, Osetra, and Sevruga. Farming has since widened the field, and the caviars commonly sold today also include Sterlet, Siberian, and Pacific sturgeon, as well as Kaluga.

Caviar Russe specializes in Osetra — from Classic through the rare Almas grades — alongside a select range of other sturgeon.

All of our caviar is available online for shipping anywhere in the United States via FedEx Priority Overnight. Orders confirmed by 4:00 pm ET Monday through Friday ship for next-day arrival, Tuesday through Saturday. Within Manhattan, same-day hand delivery and boutique pickup are also available.

Our boutiques are located on Madison Avenue in Midtown Manhattan and Brickell Avenue in Downtown Miami.

Yes. We offer same-day delivery throughout Manhattan and select areas of Brooklyn, and overnight FedEx Priority delivery everywhere else. Pickup at our Madison Avenue boutique is also available.

We don't currently offer same-day local delivery in Miami. Orders ship via overnight FedEx Priority delivery.

Caviar Russe New York is located at 538 Madison Avenue, in Midtown Manhattan.

Caviar Russe Miami is located at 1441 Brickell, in the Ground Floor Lobby at the Four Seasons Downtown.

We recommend at least one ounce per person. For canapés, 50g serves about four; as a first course, allow 1–1.75oz each.

Caviar should be served chilled and over ice.

Keep an unopened tin refrigerated for up to three to four weeks. Enjoy it within seven to ten days of purchase for peak flavor. Finish it within one to three days once opened, before it begins to oxidize.

No. All Caviar Russe caviar — served in our restaurants, purchased online, or bought in person — is unpasteurized.

Caviar comes from sturgeon, historically from the Caspian and Black Seas. Today nearly all caviar is farmed, raised on sturgeon farms around the world, and China is the largest producer by volume. Caviar Russe sources none of it, working instead with a single farm raising pure Caspian Sea stock.

Farming doesn't erase differences in quality. What sets one caviar apart is the sturgeon stock a farm breeds from. Much like the vines behind a fine wine, that lineage shapes the final result. Caviar Russe's farm breeds directly from the original Caspian lineage rather than second-hand stock.

Source shapes price as well. The cost of fine caviar reflects the years a farm must raise each sturgeon before it produces roe, and the quality of the harvest itself.

Every tin of Caviar Russe imported caviar is personally selected from each harvest at our own artisanal, small-batch sturgeon farm in Germany. We source nothing from China or Chinese caviar suppliers — a distinction that sets us apart from much of the market.

Our aim is to preserve the rich history of the delicacy: caviar that resembles what was once found wild in the Caspian Sea. The three traditionally celebrated caviars were Beluga, Osetra, and Sevruga; today we specialize in Osetra, alongside a select range of other sturgeon species.

Yes. All caviar sold today is farmed rather than wild-caught, which is what allowed wild sturgeon stocks to begin recovering after fishing was barred. Caviar Russe sources exclusively from a single artisanal farm practicing responsible aquaculture.

No. Fishing wild sturgeon for caviar was barred in the early 2000s, after decades of overfishing pushed Caspian stocks toward collapse. All caviar sold today is farmed — which is what has allowed those wild populations to begin recovering.

Not from Caviar Russe — and for most of the US market, no. Beluga caviar comes from the Beluga sturgeon (Huso huso), long prized as the most coveted caviar of all. It has been banned from US import since around 2004–2005, when the Beluga sturgeon was listed as a threatened species after decades of overfishing. That ban still stands: Beluga caviar can't be imported commercially in any quantity.

The one narrow exception is a single US aquafarm that earned federal approval to raise and sell domestically farmed Beluga. So it's no longer strictly impossible to find in America — just exceptionally rare and costly. Caviar Russe doesn't carry it.

For the large, buttery pearls Beluga is known for, our closest expressions are the premium Osetra grades — Gold, Platinum, and Almas — with Sevruga, Siberian, and Pacific sturgeon rounding out the range. Each offers the richness Beluga is celebrated for, from sustainable and fully legal sources.

Osetra caviar is one of the world's most celebrated luxury foods, prized for its refined flavor, firm texture, and remarkable range of natural colors. Harvested from the Osetra sturgeon (Acipenser gueldenstaedtii), its pearls can vary from deep brown and golden olive to shimmering amber, with each fish producing roe that is uniquely its own. Compared with richer Kaluga caviar or the delicate profile of White Sturgeon, Osetra is known for its balanced, buttery character, layered with notes of toasted nuts, fresh cream, and a clean ocean finish. This versatility has made it a favorite among chefs, sommeliers, and caviar enthusiasts alike, whether served simply on a mother-of-pearl spoon or paired with Champagne, vodka, or traditional accompaniments. In this guide, you'll learn how Osetra caviar is produced, what determines its quality and flavor, how to select the right grade for your taste and occasion, and the best practices for storing, serving, and enjoying it at its peak.

Our caviar should not be frozen, as freezing can impact the quality of the caviar. All of our caviar should be stored in the coldest part of the refrigerator, usually where meat is stored, and enjoyed within 4 weeks of reciept.

  • WHO WE ARE

    Caviar Russe is a leading caviar importer and retailer specializing in premium Osetra and other fine sturgeon caviars. Since 1997 we have selected and imported first-quality caviar for connoisseurs, restaurants, and private clients. Every tin is personally chosen from the harvest at our exclusive artisanal farm in Germany, which raises pure Caspian Sea stock. In addition to caviar, we offer a focused selection of smoked salmon, foie gras, truffles, and mother-of-pearl serving pieces. Visit us at 538 Madison Avenue in New York or 1441 Brickell Avenue in Miami, or shop online with overnight delivery nationwide.

    WHAT IS CAVIAR?

    Caviar is the lightly salted roe of sturgeon, traditionally prepared using the malossol method, which uses minimal salt so the roe's natural flavor comes through. True caviar comes only from sturgeon. The classic varieties, Beluga, Osetra, and Sevruga, originated in the Caspian and Black Seas. Today caviar is farm-raised, and the category also includes Sterlet, Siberian, white sturgeon, and Kaluga. Roe from other fish, such as salmon or trout, is sometimes sold under the caviar name but is not true caviar.

    WHERE DOES CAVIAR COME FROM?

    Caviar comes from sturgeon, historically from the Caspian and Black Seas. Today nearly all caviar is farmed, raised on sturgeon farms around the world, and China is the largest producer by volume. Caviar Russe sources none of it, working instead with a single farm raising pure Caspian Sea stock.

    OUR CAVIAR

    Every tin of Caviar Russe caviar is personally selected from each harvest at our German or EU farms. We specialize in Osetra, offered in several grades from Classic to rare Almas, alongside Sevruga, Sterlet, Siberian, and Pacific sturgeon. We do not sell Chinese-produced caviar. Our goal is to offer caviar that reflects the historic Caspian standard in flavor, texture, and character.

    TYPES OF CAVIAR & CAVIAR PRICE

    The classic three come from Caspian sturgeon: Beluga, Osetra, and Sevruga. Farming has since widened the field, and the caviars commonly sold today also include Sterlet, Siberian, and white sturgeon, as well as Kaluga.

    Caviar Russe specializes in Osetra, from Classic through the rare Almas grades, alongside a select range of other sturgeon.

    Price reflects the years a farm must raise each sturgeon before it produces roe, and the size and quality of the harvest. Larger pearls from longer-maturing fish command the highest prices. Beluga sturgeon, the longest-maturing of all, historically commanded the highest price of any caviar.

    Within Osetra, grade is determined by egg size, color, and character. Gold Osetra and Almas, the rarest grades, carry a premium for their lighter color and scarcity.

    Serving and Storing

    Caviar should be served well chilled, ideally over ice. Use mother-of-pearl, horn, or plastic spoons rather than metal, which can affect the flavor.

    Portion depends on how it's served. As a tasting portion, plan on about one ounce (30 grams) per person. As a first course, allow 1 to 1.75 ounces each. For canapés, 50 grams serves about four.

    An unopened tin keeps in the coldest part of the refrigerator for three to four weeks, though flavor is at its peak within seven to ten days of receipt. Once opened, finish it within one to three days, before the roe begins to oxidize. Freezing is not recommended, as it damages the delicate texture of the eggs.

  • CHOOSING CAVIAR

    Choosing caviar begins with understanding the difference between true sturgeon caviar and other fish roe. Look first at the species, then at grain size, color, firmness, and salt level. Malossol (lightly salted) caviar is preferred because it allows the natural flavor of the eggs to come through. Price generally reflects the time the fish takes to mature and the quality of the harvest. For most first-time buyers, a classic or select Osetra offers the best balance of flavor, texture, and value. Always check origin and ask whether the caviar is pasteurized — fresh, unpasteurized caviar delivers superior taste and texture.

    OSETRA CAVIAR GRADES

    Osetra is one of the most versatile and highly regarded sturgeon caviars. At Caviar Russe it is offered in several grades that differ in grain size, color, and flavor intensity. Classic Osetra provides a clean, nutty profile with firm pearls. Select Osetra offers larger grains and a richer, more buttery character. Gold and Platinum grades feature lighter, more refined pearls with greater complexity, while Almas represents the rarest and most delicate expression. These differences allow you to choose according to occasion, preference, and budget while remaining within the same exceptional species.

    CAVIAR DELIVERY

    All of our caviar is available online for shipping anywhere in the United States via FedEx Priority Overnight. Orders confirmed by 4:00 pm ET Monday through Friday ship for next-day arrival, Tuesday through Saturday. Within Manhattan, same-day hand delivery and boutique pickup are also available.

    Our boutiques are located on Madison Avenue in Midtown Manhattan and Brickell Avenue in Downtown Miami.

    SERVING & STORING

    Caviar should be served well chilled, ideally over ice, and never with metal spoons that can affect the flavor. Mother-of-pearl, horn, or plastic spoons are traditional. Plan on roughly one ounce (28–30 grams) per person as a tasting portion. Unopened tins keep best in the coldest part of the refrigerator and should be enjoyed within a few weeks of receipt for peak quality. Once opened, caviar is best finished within one to three days. Freezing is not recommended, as it damages the delicate texture of the eggs.

    CAVIAR VS. ROE

    All caviar is roe, but not all roe is caviar. Roe refers to the eggs of any fish. True caviar comes only from sturgeon, lightly cured with salt.

    Roe from other fish, including salmon, trout, whitefish, and flying fish, may be excellent but is not caviar. Products labeled simply "black caviar" don't identify a species; caviar is properly named for the sturgeon it comes from, such as Osetra, Sevruga, or Siberian.

    CAVIAR HISTORY

    Caviar has been prized since at least the 10th century, when it appeared on Byzantine and early Russian tables. The commercial industry later centered on the Caspian Sea, particularly around Astrakhan, with Russia and Iran long dominating supply. That Caspian lineage remains the reference point against which fine caviar is still measured.

    ORIGIN MATTERS

    Most caviar sold today is farmed, yet quality varies widely according to the genetic stock of the fish. A large portion of the global supply comes from Chinese farms. Caviar Russe sources exclusively from an artisanal farm in Germany and the EU that raises only pure Caspian Sea lineage sturgeon — the same genetic line that defined classic caviar for centuries. This focus on origin, combined with personal selection from each harvest, produces caviar with the flavor, texture, and character traditionally associated with the Caspian standard.