White sturgeon caviar is harvested from Acipenser transmontanus—a sturgeon that is native to the west coast of North America, from the Gulf of Alaska to Baja California. Often compared to osetra, this caviar has glistening dark pearls, ranging from dark brown to black.

The beads are usually medium-sized and firm, while the flavor is clean, crisp, nutty, and buttery. White sturgeon is considered one of the most environmentally friendly caviar options, but the production and the sales are strictly regulated. This caviar is excellent served on its own, but it also pairs well with blinis, crème fraîche, seafood, and creamy sauces. 

Lumpfish roe is one of the more available roe varieties, and it is usually reasonably priced. It is harvested from lumpfish (Cyclopterus lumpus), which is mostly found in the cold waters of the North Atlantic. The natural color of the roe can vary, though it is usually pale gray or dusty pink.

However, most producers opt for artificial coloring to attain appealing red or black hues. The beads are small, mildly-flavored, briny, and subtly sweet. Lumpfish roe is an excellent addition to appetizers, salads, soups, or seafood-based main dishes. 

Hackleback caviar is harvested from Scaphirhynchus platorynchus, known as shovelnose or hackleback sturgeon. The fish is native to North America, and it is mostly found in Missouri and Mississippi rivers. It is the smallest sturgeon species in North America, and the only one that is still sometimes commercially caught in the United States.

The species is listed as vulnerable. Hackleback caviar usually has small, glistening beads that range from dark gray to black. The flavor is sweet and buttery, with a distinctive nutty aftertaste. Because the fish matures earlier and is still available in the wild, hackleback caviar is usually not as expensive as other sturgeon caviars.