Caviar is named after the sturgeon from which it is obtained. The largest store is beluga, which can weigh up to one ton and 15% of its weight is caviar.Beluga caviar is large-grained, dark gray, almost black, and has a particularly soft skin. The smallest caviar, the grain color of which is light gray to dark gray, with a delicate aroma and rich taste, is sevrjugai. Gourmets love sturgeon caviar with medium-sized grains. This caviar has a firmer skin and a nut-like aroma.
Caviar is exported to all Caspian lands – Russia, Kazakhstan, Azerbaijan, Iran, Turkmenistan. According to some experts, overfishing can lead to sturgeon depletion and caviar will no longer be available for several years.