Black Caviar: Sturgeon Caviar for Sale Online

Black caviar is the salt-cured roe of sturgeon and a few close relatives. It is what most people mean when they say "real caviar." This page lists every black caviar we sell, with prices, species and pearl sizes side by side, so you can buy caviar online and know exactly what will arrive.

We have been sourcing and hand-grading caviar since 2014. Every tin is checked by hand for bead size, color and pearl integrity before it ships. Our range covers eight sturgeon caviars and three American roes:

• Sturgeon hybrids: Beluga hybrid caviar and two grades of Kaluga hybrid caviar.
• Classic sturgeon caviar: Osetra caviar, Sterlet caviar and two lots of Siberian sturgeon caviar (Baerii) from Poland and the Netherlands.
• American caviar: Hackleback caviar, Paddlefish caviar and Bowfin caviar.

A note on names. Pure beluga caviar has been banned from U.S. import since 2005. Any "beluga" sold legally in the U.S. today is either a hybrid or a different species. We label ours honestly: Beluga Fusion and Kaluga Fusion are hybrids, and the label says so.

You will also see the word malossol on caviar menus. It means "lightly salted" and describes the traditional way fine sturgeon roe is cured: just enough salt to preserve it without hiding the flavor.

How much does caviar cost? At Empero Caviar, black caviar starts at $65 for a 50 g tin of Bowfin and goes up to $339 for a 113 g (4 oz) tin of Beluga Fusion. The table below lists all 11 products, sorted by starting price. "From" is the price of the smallest tin. Price per 100 g and per oz are calculated from the 100 g tin, or from the 113 g tin for Beluga Fusion, which does not come in 100 g (1 oz = 28.35 g).

Three things drive caviar price:

• Species. Slow-maturing sturgeon cost more to raise. American Paddlefish and Bowfin come from more available fish, so the Paddlefish caviar price sits well below Osetra.
• Grade. Top selections from the same fish cost more. Osetra Special is a hand-picked selection of the same species as our Caspian Osetra, and Empero Reserve is the top grade of our Kaluga Fusion line.
• Tin size. On several species, larger tins lower the price per gram. Bowfin is $95.00 per 100 g in the 100 g tin and $70.00 per 100 g in the 1 kg tin. Imperial Kaluga Fusion drops from $195.00 to $126.50 per 100 g in the 1 kg tin. Check the size options on each product page.

Notice that the starting price is not always the best value. Imperial Kaluga Fusion starts higher than Empero Reserve in the 50 g tin ($125 vs $115) but costs less per 100 g ($195.00 vs $208.00). Compare per-gram prices before you pick a size.

Buying for a restaurant, hotel, yacht or event? Most species come in 500 g and 1 kg tins. For regular volume orders, see our caviar wholesale page.

The species decides almost everything about a caviar: pearl size, color, texture and flavor. Here is how our sturgeon caviars compare.

Beluga hybrid vs Kaluga hybrid caviar

These are our largest pearls. Beluga Fusion crosses Huso huso, the classic beluga sturgeon, with Acipenser stellatus. Pearls run 0.12–0.15 in, light to dark grey, with a smooth, buttery, nutty taste and a soft pop. It is the closest you can legally get to the beluga flavor in the U.S.

Kaluga Fusion is a different cross: Kaluga sturgeon (Huso dauricus) with Amur sturgeon (Acipenser schrenckii). Kaluga is one of the largest freshwater fish in the world and a separate species from beluga. Imperial Kaluga Fusion caviar has large brown pearls (0.12–0.13 in) and a buttery taste with a long finish. Empero Reserve Kaluga caviar is the top grade of the same line: deep olive, more uniform pearls and a sweeter, nutty finish.

In short: Beluga Fusion has slightly bigger, greyer pearls and the higher price. Kaluga Fusion gives you a similar large, buttery bead for much less per gram.

Osetra caviar

Osetra (also spelled ossetra) comes from Acipenser gueldenstaedtii. It is the classic middle ground: not too big, not too small. Caspian Osetra caviar has firm, dark grey pearls of 0.10–0.14 in with a nutty, briny depth. It is raised on a live-food diet in natural sea water, and some Acipenser baerii lines are mixed in. Osetra Special is a hand-picked selection with medium amber pearls and a creamy hazelnut flavor.

Sterlet caviar

Sterlet (Acipenser ruthenus) is the smallest caviar sturgeon. Our Sterlet caviar from Moldova has tiny silvery pearls of 0.01–0.03 in with a surprisingly rich, nutty flavor. Sterlet sat on royal tables across Europe for centuries. Choose it if you like fine texture and a concentrated taste.

Siberian sturgeon caviar (Baerii)

Acipenser baerii is the most widely produced caviar species in the world. It adapts well to farming, which keeps the price friendly. We carry two lots of the same species. Baerii Sturgeon Caviar from Poland has golden brown to dark grey pearls with a full, nutty flavor and a clean finish. Baerii Sturgeon Classic from the Netherlands runs darker, brown to olive, with a cleaner, slightly sweeter and milder taste. Both have 0.07–0.11 in pearls.

American caviar is the most affordable way into black caviar, and each of these three tastes different enough to be worth trying on its own terms. Only one of them is a true sturgeon.

• Hackleback caviar (Scaphirhynchus platorynchus) is true sturgeon caviar. The fish is a small sturgeon from the Mississippi and Missouri river systems, one of the few with legal fisheries still in the U.S. Dark grey pearls with a silvery sheen, nutty and buttery, dense and firm. From $90.
• Paddlefish caviar (Polyodon spathula), also sold as spoonbill caviar, comes from a close relative of sturgeon: same order, different family. Medium grayish pearls of 0.08–0.09 in with a smooth, earthy flavor. A good first tin. From $75.
• Bowfin caviar (Amia calva) is not related to sturgeon. Bowfin belongs to a fish family more than 100 million years old, which is why it is called a living fossil. Small brownish to jet-black pearls of 0.06–0.07 in with a bolder, slightly spicy taste. Our lowest price, from $65.

Which one to pick? Hackleback if you want sturgeon flavor at an American price. Paddlefish if you want something mild and easy. Bowfin if you want a bold, dark garnish for canapés, eggs or potatoes, where a stronger flavor holds its own.

Try an American tin next to an Osetra for an easy two-tin tasting. Start with the milder one, then move to the bolder one.

Start with how many people you are serving. A widely used rule is about 1 oz (28–30 g) per person when caviar is served as an appetizer. A half portion is enough for a quick tasting with Champagne.

• 2 people: one 50 g (1.75 oz) tin.
• 4 people: a 125 g (4.5 oz) tin, or two 50 g tins of different species to compare.
• 8 people: a 250 g (8.8 oz) tin.
• Large parties and events: 500 g (17.6 oz) or 1 kg (35.2 oz) tins, available for most species.

Then match the caviar to the moment:

• First time, or under $100: Bowfin, Paddlefish or Hackleback.
• Best caviar for beginners who want true sturgeon: Baerii. Clean, gentle and widely loved.
• Dinner party or anniversary: Osetra. Firm pearls and a nutty, briny depth that most guests recognize as "real caviar."
• Big pearls and a showpiece tin: Kaluga Fusion, or Beluga Fusion if the occasion calls for the largest beads we carry.
• Something unusual: Sterlet for tiny pearls with a rich taste, or Bowfin for a bold, slightly spicy note.
• Gifts: see our caviar gift sets.

Color is not a quality score. Pearls of the same species can range from golden brown to dark grey or olive. What matters more is that the pearls are whole, glossy and separate, with a clean smell of the sea. Grading is about selection, not a different fish, and that is what our hand-grading checks for.

Serving

Serve caviar very cold, at 28–32°F. Take the tin out of the fridge 10–15 minutes before serving and set it on crushed ice. Open the lid gently and serve straight from the tin.

• Use a non-metal spoon. Mother-of-pearl, bone, horn or glass. Metal can leave a metallic taste.
• Taste it plain first. Let the pearls roll on your tongue, then press them gently against the roof of your mouth.
• Classic pairings: mini blinis, crème fraîche and a dry Champagne. Mini toasts or thin crisps work well for a crowd.
• Keep extras light. Onion, lemon and heavy sauces cover delicate species like Baerii and Kaluga Fusion.
• Scoop from the top. Do not dig or stir, so the pearls stay whole.

More serving pieces are in our caviar accompaniments.

Storing

Caviar is a fresh product. Treat it like fresh fish, not a pantry item.

• Refrigerate right away in the coldest part of the fridge, at 28–32°F. The back of the bottom shelf is usually coldest.
• Do not freeze it. Freezing breaks the pearls and ruins the texture.
• Keep it sealed until you serve it, and check the date on the tin.
• Once opened, press the lid back on firmly and keep it cold. Caviar is best enjoyed within 2–3 days of opening.

Good caviar smells clean and briny. If it smells sour or the pearls look dull and burst, do not serve it.

Every black caviar order is packed cold and shipped Express in 1–2 business days within the contiguous U.S. Shipping is free on orders of $300 or more. Please plan to be home on delivery day and put the tin in the fridge as soon as it arrives.

In South Florida, we offer same-day caviar delivery from Coral Gables to Palm Beach, including Miami, Monday through Saturday. Local delivery is $50 and free on orders of $300 or more. We do not deliver on major holidays, so order a few days ahead for holiday dinners and gifts.

Our freshness guarantee is simple. Inspect your order on arrival. If there is a quality issue, report it within 24 hours and we will exchange or refund it. Full details are in our shipping policy.

Prefer to taste before you buy? Visit the Empero Caviar boutique at 613 W Hallandale Beach Blvd, Unit 5, Hallandale Beach, FL 33009, between Miami and Fort Lauderdale. Or call +1 (954) 251-2817 for help choosing a species or tin size.