In France it is law that only the roe from sturgeon may be called caviar. And, for centuries, only 3 types of sturgeon that come from the Caspian Sea are known for their caviar - the beluga, ossetra and sevruga sturgeon. (About 10% of each sturgeon's body weight is comprised of roe!) Today, Petrossian is the largest buyer and importer of Russian caviar to France, the United States and Canada.

Beluga Caviar

The Beluga is the largest sturgeon, weighing up to 1,800 pounds and reaching 20 feet in length. The female takes 18 - 20 years to mature before producing eggs. The largest grain and most delicate sturgeon eggs, beluga caviar has a smooth, light taste. Its color varies from light to dark grey.

Osetra Caviar

Osetra caviar is also a large grain caviar. It has a more "fruity" or "nutty" flavor than Beluga and varies in color from golden yellow to brown. Osetra sturgeon are smaller than Beluga, weighing between 80 and 200 pounds; they mature between 12 and 14 years of age.

Sevruga Caviar

This sturgeon has the most distinctive shape, with a long, pointed muzzle in the shape of a scythe. The sevruga matures in 7 years. Its caviar is medium grain, has a strong yet delicate flavor, and ranges in color from light to dark grey.

Pressed Caviar

Pressed caviar is simply a different caviar preparation used when eggs are too mature and liable to break easily when packed in tins. Four pounds of fresh caviar are pressed together to make a single pound of pressed caviar. The result is a more concentrated product with a much stronger flavor.