Russian sturgeon caviar (Acipenser gueldenstaedtii)   

The fish: The wild ones can be found in the Caspian Sea and the Danube River.  The species normally matures in the 10th ~ 11th year, and can live up to 50 years and reach over 20kg.
The caviar: is produced from roes of mature Acipenser gueldenstaedtii of over 11 years of aqua culture. Its color can be yellow, or golden. The roe diameter is over 2.9mm. The roes are firm and will burst with pressure in the mouth. It has a light aroma of nuts.

Hybrid sturgeon caviar (Acipenser schrenckiid · Huso dauricus)    

The fish: offspring of Schrenckii (♀)and Kaluga(♂), wild hybrid can be found in the Amur River between China and Russia. The species normally matures in the 8th ~ 10th year, and can live up to 60 years and reach over 50kg. It’s a unique variety from China.
The caviar: is produced from roes of mature hybrid of over 7~8 years of aqua culture. Its color can be brownish yellow, or light grey. The roe diameter is over 3.0 mm. The roes are firm, have a strong creamy taste and long after taste.

Amer sturgeon caviar   

The fish:wild schrenckii can be found in the Amur River between China and Russia. The species normally matures in the 7th ~ 10th year, and can live up to 30 years and reach over 20kg.
The caviar: is produced from roes of mature schrenckii of over 7 years of aqua culture. Its color can be light brown, or light grey. The roe diameter is over 2.9mm. It has a full-bodied flavor with a hint of fruity freshness.

Siberian sturgeon caviar(Acipenser baerii)   

The fish: originates from the Siberian area of Russia, and is currently widely aqua-cultured in France, Germany, China, etc. The species normally matures in the 7th or 8th year, and can live up to 20 years and reach over 15kg.
The caviar: is produced from roes of mature baerii of 5~7 years of aqua culture. It is presently of the biggest supply in the international market. Its color can be brown, grey, or black. The roes look shiny and crystal, the diameter over 2.8mm. The flavor is pure with a light after taste.