Caviar has been the ultimate luxurious delicacy for centuries, made from the unfertilized eggs of the ancient sturgeon, a fish that in Tsarist times was reserved only for kings and tsars. The moment those pearly beads melt on your tongue, a world of soft, briny complexity unfolds. Traditionally, caviar comes mainly from the famous waters of Iran and Russia in the Caspian Sea, but increasingly, names like the Amur River, the border zone between Russia and China, are also heard. In this article we unravel why caviar from both regions is so exclusive, which varieties you can find there, and why caviar from Russia and China guarantees authentic, consistent flavor.
The richness of Russian caviar and the Caspian Sea
Since the 16th century, caviar from Russia has been considered one of the most exclusive delicacies in the world. At the tables of the Russian tsars and the Persian shahs, caviar was served as a symbol of power, wealth, and refined taste. Only the highest nobility and royal families could afford the large, briny pearls that came straight from the waters of the Caspian Sea. This centuries-old tradition laid the foundation for the reputation that Russian caviar still carries to this day: rare, luxurious, and inextricably linked to regal grandeur.
The Caspian Sea, surrounded by Iran, Russia, Kazakhstan, and Azerbaijan, was long the cradle of world-famous caviar varieties. Here, the majestic Beluga sturgeon bathes in deep, mineral-rich waters, resulting in exceptionally large, creamy eggs with a soft, buttery flavor. The Beluga Huso Huso is rightly called the “king of caviars”; only the true Beluga from the Caspian Sea may bear this title. Carbon Caviar even offers the extremely exclusive Almas caviar from Iran: a rare treasure with white-golden pearls, harvested from albino Beluga sturgeons that are sometimes more than sixty years old.
But other traditional varieties from Russia are also world-renowned. The Russian Oscietra (Acipenser Gueldenstaedtii) has medium-sized, golden-green grains with a nutty, full flavor. This Oscietra, originating from the natural river basins of the Amur River, delivers pearls of 3–3.5 mm with a refined buttery aftertaste. Thanks to sustainable farming methods and the unique influence of river and climate, Oscietra ranks among the most beloved varieties among gourmets worldwide.
Chinese caviar: the Amur River and a hidden treasure
China also plays an important role in the story of luxury caviar. The Amur River, which flows through unspoiled mountain landscapes, forms the natural habitat of the native Amur or Japanese sturgeon (Acipenser schrenckii). In these deep, crystal-clear waters, the sturgeons grow up in stress-free conditions, with plenty of space to develop slowly and naturally. This results in exceptionally high-quality caviar with shiny, medium to large grains that combine a refined nutty and buttery undertone.
The uniqueness of Amur caviar lies in the water itself. The pure flow and the mineral character of the river give the eggs a subtle freshness and a complex, layered flavor that is not reproduced anywhere else in the world. Each grain reflects the purity of the river: a rich combination of briny nuances, soft creaminess, and an elegant finish.
Thanks to the long ripening time in cool, flowing waters, an authentic flavor profile emerges that lovers of culinary refinement immediately recognize. In addition, Amur caviar is farmed in a controlled and sustainable way, with respect for nature and the centuries-old traditions of the region. This makes it a hidden culinary treasure that offers the perfect balance between exclusivity, ecology, and an unparalleled taste experience.
This makes it a hidden culinary treasure that offers the perfect balance between exclusivity, ecology, and an unparalleled taste experience, and underlines that both Russian and Chinese caviar are appreciated worldwide for their outstanding quality and luxurious character.
Top selections from the Amur River and the Caspian Sea
Impérial Gold caviar – Amur River
Carbon Caviar’s Impérial Gold is a unique Amur product: it comes from a hybrid of the Huso Dauricus and the Schrenckii sturgeon, wild farmed in the Arctic-like Amur waters. The sturgeons swim freely here in deep, pure currents, which makes them move a lot and burn their fat reserves. This produces exceptionally large, robust grains with a beautiful golden to amber hue (±3–4 mm). When you taste Impérial Gold, you experience a creamy, velvety texture with refined earthy and buttery nuances – exactly what enthusiasts expect from a semi-wild Amur caviar.
Kaluga Royal Amur – Amur River
Another Amur pearl is Kaluga Royal Amur, made from the Huso Dauricus sturgeon (a close relative of Beluga) that can live up to 17–22 years. This sturgeon also grows up in the rich waters of the Amur, which produces extra full, buttery eggs. The grains are large (approx. 3–4 mm) and range from amber to light green. Each bite offers a lavish flavor experience with a creamy, deep complexity and a pronounced nutty finish. Thanks to stress-free farming and extra ripening, these Kaluga grains have an intense yet refined flavor that reflects the power of the river water.
Russian Oscietra Royal – Amur River
Finally, Russian Oscietra Royal highlights the traditional Oscietra legacy: this one comes from the wild Oscietra (Acipenser Gueldenstaedtii) in the deep Amur rivers. The eggs are medium-sized (3–3.5 mm) with a subtle golden-green hue and offer a refined, nutty and fruity flavor experience. Their light pop when eaten and the creamy butteriness make this Oscietra a true favorite among gourmets. Like the other Amur caviars from Carbon, this Oscietra is also sustainably farmed in natural environments, ensuring real quality without compromises.
The crown jewels of the Caspian Sea
Beluga Huso Huso – Caspian Sea
In addition to the Amur specialties, Carbon Caviar also offers the legendary Beluga Huso Huso from the Caspian Sea, the absolute crown of the collection. This extremely exclusive caviar comes from the depths of the Caspian Sea, an ecosystem known as the historical heart of caviar production. The grains of Beluga are exceptionally large (up to 4 mm), with a pearly sheen and an almost velvety texture. The taste is rich, buttery and refined, with subtle nutty notes and a hint of ocean brininess that only this unique water can produce. It is the ultimate experience for anyone seeking the highest class of caviar.
Almas caviar – Caspian Sea
For the true connoisseurs, Carbon Caviar even offers the extremely exclusive Almas caviar. This rare variety is harvested from the albino Beluga sturgeon (Huso Huso), which occurs only in the Caspian Sea and is often over 60 years old. The name Almas means “diamond” in Persian, and rightly so: the eggs have a delicate, light golden color and a sublimely soft flavor that is distinguished by its pure, almost ethereal character. With production worldwide extremely limited, Almas ranks among the most exclusive and expensive caviar varieties in existence. A rare delicacy that embodies the pinnacle of luxury and tradition.
The influence of origin and water quality
The flavors and textures of caviar are greatly influenced by the environment in which the sturgeons live. The mild, briny waters of the Caspian Sea give Russian and Iranian caviar their creamy, refined character, while the relatively cold, clean waters of the Amur River ensure slow growth and complex, nutty nuances. Carbon Caviar guarantees that all sturgeons in these waters grow up stress-free, resulting in consistent flavor and a longer, elegant finish.
Because the fish swim in natural habitats and are not kept in industrial tanks, they develop larger, fuller eggs with a pure and intense aroma. The artisanal malossol process (in which only very little salt is used) preserves that authentic flavor completely. This way, you can taste the unique character of the water and the centuries-old tradition time and again – whether it is Amur or Caspian caviar.
Want to dive deeper into this? Then read our blogs about the origin of caviar for more background, or discover in our blog post about the flavor of different caviar varieties which tastes and textures you can expect as an enthusiast.
Why Carbon Caviar? Quality, sustainability, and exclusivity
At Carbon Caviar, quality and authenticity come first. We choose only real sturgeon caviar of top quality, not imitation salmon roe or other fish eggs. Our fish are often 15–25 years old and are sustainably, stress-free farmed in their natural environments (such as the Amur River and the Caspian Sea). The result is a reliable quality product with large, flavorful pearls that are a true treat for enthusiasts.
Carbon Caviar’s caviar is served in exclusive restaurants such as Ventuno Sky Lounge, Gaia Marbella, and the high-end restaurants of Puente Romano in Marbella, and has even been spotted in the Netflix series Dubai Bling as the symbol of culinary luxury. All our caviar varieties meet the highest standards and are delivered fresh, chilled to your home within 1–2 days.
Are you ready to taste the difference yourself? Order now from Carbon Caviar and experience the authentic taste of caviar from Russia and caviar from China. Our exclusive selection is delivered directly chilled to your home, so you can enjoy in complete comfort the luxury that has graced royal tables for centuries.
Frequently asked questions about Russian and Chinese caviar
What is the difference between Russian and Chinese caviar?
Caspian water often gives a softer, briny-buttery profile, while Amur caviar, due to the colder currents, can be slightly nuttier and more complex.
How does caviar from Russia and China taste?
In general, caviar has a refined, subtle flavor: ranging from creamy and buttery to nutty and lightly briny. The origin determines the nuance: expect deep cream and nut tones in Caspian Beluga, and extra fresh briny undertones in Amur caviar. Due to slow-food farming (older, actively swimming sturgeons), the eggs are rich in omega-3 and minerals, which contributes to a full, complex flavor.
Why is Beluga Huso Huso caviar so exclusive?
The Beluga Huso Huso is the largest and rarest sturgeon in the world. Due to strict regulations, only caviar from the Caspian Sea may be called “Beluga.” Carbon Caviar’s Beluga comes from Iran and has only 3.5–4 mm large, white/golden grains. The depth and nutrient-rich habitat of the Caspian Sea make the flavors unmatched: buttery, nutty, with a velvety finish. This makes it a true collector’s item for the true gourmet.
How should you best serve caviar?
Traditionally, caviar is served chilled on the back of your hand or on ice, with simple garnishes (finely chopped egg white, shallot, sour cream) that do not overpower the flavor. But also taste it pure: let the pearls gently pop on your tongue so that all the aromas are released. Discover more serving tips in our blog posts about caviar taste and etiquette.
Are you ready to taste the difference yourself?
Order now from Carbon Caviar's offer and experience the authentic taste of caviar from Russia and caviar from China. Our exclusive selection is delivered directly chilled to your home, so you can enjoy in complete comfort the luxury that has graced royal tables for centuries.
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