Sterlet Caviar

Sterlet caviar is a variety harvested from sterlet sturgeon (Acipenser ruthenus)—which is native to rivers that flow into the Caspian Sea, Black Sea, Baltic Sea, Barents Sea, and the Sea of Azov. It is one of the smallest sturgeons, and it matures faster than other sturgeon varieties, which makes it especially suitable for farming.

On the IUCN list, starlet sturgeon is listed as vulnerable, and the fish is now mostly farm-raised. Sterlet roe has small and delicate eggs that range from light to dark gray. The flavor is mild, subtly sweet, and buttery. This caviar is best paired with buttered toast, blini, potatoes, or eggs.

By the 1990s, the number of sturgeons significantly declined, mostly due to overfishing and pollution. Several countries now ban the sales of wild caviar for various environmental and political reasons. At the same time, aqua farms became the future of caviar trade.

Sustainable and ethical farms are now the most reliable places to buy caviar. Their caviar is more consistent since the sturgeons are fed a controlled diet. This has also influenced the price, and caviar has become more accessible. Caviar trade now does not depend on the location, and the focus has been shifted to the type of sturgeon—which should always be clearly labeled—and ethical and sustainable harvesting methods.