Beluga and Ossetra are two sturgeon caviars. Beluga comes from Huso huso; the Ossetra discussed here comes from Acipenser gueldenstaedtii. Species, farming and preparation influence a caviar’s characteristics, so its commercial name alone does not describe every batch. Both are available in our Iranian caviar shop.
Compare the grains and tasting notes
Check the grain size stated on the product page, the appearance and the tasting description. Words such as “buttery”, “briny” or “nutty” describe sensory impressions; they do not identify added ingredients. Colour and texture can vary between selections.
Beluga is often sought for its large grains and a soft texture. Ossetra is appreciated for its texture and aromatic nuances. These descriptions are only a starting point: a particular diameter, colour or flavour is not guaranteed by the species name alone. Read the description of the actual selection.
Compare prices for the same quantity
Compare prices for an equal net weight and check each tin size. One selection’s price does not establish a fixed price ratio between the two caviars. Use the current product pages to check the available formats, prices and availability.
Check identity and traceability
The CITES labelling system identifies information including the species, origin and batch. The origin of the caviar is distinct from its country of packaging. Check the product’s label for ingredients, storage instructions and its use-by date; do not apply another batch’s information to it.
Current catalogue references
Explore Iranian Beluga AA® caviar and Iranian Ossetra caviar. For a comparative tasting, choose quantities suited to your guests and compare both selections under similar conditions.
Read also: our complete guide to Iranian caviar, its history, its varieties and how to buy it in Switzerland.
Beluga is not the only comparison worth making: see how Ossetra compares with Sevruga and Baeri in our guide Ossetra vs Sevruga vs Baeri.
Frequently asked questions
What is the difference between Ossetra and Beluga caviar?
They come from two different sturgeons: Beluga from Huso huso, the largest sturgeon, and Ossetra from Acipenser gueldenstaedtii. Beluga has the largest pearls, light to dark grey, with a soft, buttery taste; Ossetra has medium pearls, golden to dark brown, with nutty notes.
Why is Beluga more expensive than Ossetra?
A Beluga sturgeon takes about 20 years to produce roe, compared with about 14 years for Ossetra. That long wait, the rarity of the species and the size of the pearls explain its higher price.
Which should I choose for a first tasting?
Ossetra is often recommended for discovering caviar: its nutty taste appeals to most people and its price is more accessible. Beluga is best kept for special occasions and for connoisseurs seeking the most melting texture.
Is LeDiamont Beluga and Ossetra caviar farmed?
Yes. Caviar sold legally today comes from farmed sturgeon. LeDiamont caviar is imported from Iran with CITES documents.
How should caviar be stored?
Unopened, between −3 and +3 °C, in the coldest part of the fridge. Once opened, eat it within 48 hours.