Ossetra caviar (Acipenser gueldenstaedtii) has a firmer shell, a nuttier flavor, and a lower price. Luxe Caviar's Crystal Beluga sold under the trade name "River Beluga" and listed as Huso dauricus on its product page has a softer texture, a creamier and more buttery flavor, and a higher price. Here is how the two actually compare, and what you are really buying when you order "Beluga" from a Canadian retailer.

A Note on the Name "Beluga"

True Beluga caviar comes from Huso huso, a sturgeon native to the Caspian Sea and Black Sea. Luxe Caviar's Crystal Beluga product page lists its species as Huso dauricus — the Kaluga sturgeon, native to the Amur River basin in Russia and China. Kaluga is Beluga's closest relative in the genus Huso, and "River Beluga" is a commercial name commonly used in the caviar trade for Kaluga roe, likely because of its similar size and rich, buttery quality. It is not the same species as true Caspian Beluga, even though it is sold under the Beluga name.

This naming convention applies specifically to how Kaluga roe is marketed as "river beluga," not to broader claims about caviar trade practices generally — worth knowing if you are comparing this product to true Beluga from the Caspian region.

At a Glance

Prices and specs above are taken from Luxe Caviar's Crystal Beluga and Royal Ossetra product pages at the time of writing and may change.

What You're Actually Buying: River Beluga (Kaluga)

Luxe Caviar's Crystal Beluga Caviar is listed on its product page as Kaluga sturgeon (Huso dauricus) roe, farmed and sourced from the Amur River basin. According to the product listing, the eggs run 3.2mm or greater, with a flavor described as bold and smooth, rich and creamy, with a hint of umami. Kaluga is prized for many of the same qualities buyers associate with true Beluga a large egg and a soft shell which is why the "river beluga" name is used for it commercially.

Ossetra Caviar

Luxe Caviar's Royal Ossetra Caviar comes from Acipenser gueldenstaedtii, the species traditionally associated with Ossetra and historically fished from the Caspian Sea. The product listing states "Caspian Sea" as the origin; this describes the species' native range rather than a confirmed current farm location, which Luxe Caviar's listing does not specify. Per the product listing, eggs run 3mm and greater, ranging from dark brown to golden bronze, with a robust, nutty, creamy flavor profile.

Price: Why the Gap Exists

At current listed prices, Beluga (River Beluga) runs about $60 CAD more per 30g than Ossetra. Within the Huso genus, sturgeon are generally understood to mature more slowly and produce roe less frequently than smaller Acipenser species this is well documented for wild Beluga (Huso huso) biology, though Luxe Caviar does not publish specific growth or yield data for its own farmed stock. The price difference is consistent with that general pattern in the sturgeon caviar market, rather than a claim specific to this supplier's fish.

Which One Should You Choose?

This comes down to personal preference more than a right answer.

• If you tend to prefer a softer, milder, more buttery caviar eaten on its own, River Beluga is the more likely fit based on its listed flavor profile.
• If you prefer a firmer egg and a bolder, nuttier flavor or you're pairing caviar with blinis, eggs, or pasta Ossetra's profile tends to work well in that role.
• If budget matters and you want to try premium caviar without the highest price point, Ossetra is the lower-cost option at $138 CAD versus $198 CAD for 30g.

Taste is subjective and egg size, salt level, and individual tins can vary batch to batch, so treat this as a starting point rather than a guarantee.

Serving and Storage

Serving: Per the FAQ on Luxe Caviar's product pages, caviar is best served at -3°C to 0°C (26°F to 32°F), in glass or crystal, using mother-of-pearl, bone, or gold spoons rather than metal.

Storage: Serving temperature is separate from fridge storage. Luxe Caviar's product pages and FAQ say to refrigerate caviar immediately on delivery and store it between -2°C and 4°C (28°F to 36°F), ideally in the coldest part of the fridge. Unopened tins can be refrigerated for up to 28 days (check the expiration date), and opened tins are best consumed within 10 days.

On freezing: Luxe Caviar states that unopened caviar can be frozen in its original sealed tin and thawed in the refrigerator for 12 to 24 hours before serving. Its own product pages note that freezing may affect texture and flavor. This is Luxe Caviar's guidance for its product, not a universal recommendation some caviar producers advise against freezing altogether. If you're unsure, check directly with the supplier before freezing a tin.

Sourcing and Regulatory Status

All sturgeon and paddlefish species, including both Huso dauricus (used for River Beluga) and Acipenser gueldenstaedtii (Ossetra), have been listed under CITES Appendix II since 1998. This listing applies to international trade importing or exporting specimens and products across borders not to every domestic retail sale within a country. If a shipment of caviar is imported into Canada, that import requires CITES documentation at that point; a domestic purchase by a Canadian customer from a Canadian retailer does not itself require the buyer to hold a separate permit. Some streamlined provisions exist under CITES for farmed and aquaculture-raised specimens, though which specific provisions apply to Luxe Caviar's supply chain are not published and are not confirmed here.

Luxe Caviar's FAQ page states its products are farmed and carry a CITES seal. This reflects the retailer's own claim of compliance with CITES documentation requirements; it has not been independently verified against CITES paperwork for this business.