The sevruga sturgeon (Acipenser stellatus) is the smallest of the three main caviar-producing sturgeon species of the Caspian and Black Sea basins, alongside beluga and osetra. Its roe — sevruga caviar — is prized for its small, grey-to-black eggs with an intense, briny, slightly nutty flavour. Sevruga caviar is generally the most affordable of the traditional Caspian caviars, as the fish matures faster and produces eggs more frequently.
Wild sevruga sturgeon populations have been severely depleted by overfishing and habitat degradation, particularly the damming of rivers that blocked spawning routes. The species is listed as critically endangered by the IUCN, and international trade in wild Caspian caviar has been heavily restricted since the early 2000s.
How it's produced
Historically, sevruga sturgeon were caught in the Caspian Sea and its tributary rivers by commercial fishers. The roe was extracted, salted, and graded by hand — a process that has remained largely unchanged for centuries.
Today, virtually all legally traded sevruga caviar comes from aquaculture operations. Sturgeon farms raise the fish in tanks or ponds, typically waiting 7 to 10 years for females to reach maturity and produce roe. Farming is resource-intensive but has relieved some pressure on critically endangered wild populations. Major farmed caviar producers are found in Italy, France, China, and the Middle East.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for fish & seafood, not measured for this item yet. Sources & methods →
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