Caviar Varieties Compared: Baerii, Osietra, Albino and Trout Roe

Every variety we sell is raised in Austrian alpine spring water and harvested weekly to our own specification. Yet the four differ noticeably in grain, colour and flavour. Here is what actually distinguishes them - and which one to choose for which occasion.

Imperial Baerii - the classic

Roe of the Siberian sturgeon (Acipenser baerii). Medium-sized, glossy grains with a soft, nutty flavour, smooth texture and a clean finish. Baerii is our flagship and the variety we recommend to anyone tasting proper caviar for the first time: elegant, balanced and approachable, without losing depth.

Osietra - the connoisseur's choice

From the Russian sturgeon (Acipenser gueldenstaedtii). The pearls are larger and firmer than Baerii, with a deeper mineral character and a finish that keeps developing on the palate. Where Baerii charms, Osietra asserts. If you already know caviar and want more structure, this is your tin.

Royal Albino - rarer than gold

A genetic anomaly: albino sturgeons produce pearl-white to ivory-golden roe of extraordinary delicacy. The flavour is exceptionally fine and buttery, with a smooth finish. Production is measured in a few kilos per year, and every jar is individually allocated. Albino caviar is for the occasions that justify it.

Red Pearl - alpine trout roe

Not sturgeon caviar, and not trying to be. Roe of the salmon trout from Austrian alpine waters: deep coral-red pearls, mild and clean, with a brightness sturgeon roe does not have. Unpasteurised and additive-free like everything we make - and the most accessible way into our range.

One standard across all four

Whatever the variety: unpasteurised (except Red Pearl), no preservatives, nothing but roe and salt, harvested weekly and never stockpiled. The differences you taste come from the fish - not from processing. Undecided? Our FAQ covers the most common questions, or start with the full collection.