Caviar Price 2026: How Much It Costs and Variety Guide

Few searches reveal as much about purchase intent as “caviar price.” If you've arrived here, you probably want to know how much caviar really costs before taking the plunge, with no surprises, no inflated figures, and no beating around the bush. Good decision.

The price of caviar is not a single number. It depends on the sturgeon species, origin, weight, and processing type. A Baeri from Spanish aquaculture can cost 25 euros for 30 grams, while an Iranian Beluga 000 from the Caspian Sea can reach 125 euros for the same amount. In this guide, we explain each price range, why they vary so much, and which is the best option for what you are looking for.

1. How much does caviar cost in 2026

The short answer: between 800 and 4,000 euros per kilo, depending on the variety. But almost no one buys caviar by the kilo. The most common format is 30 or 50 gram tins, which is where the figures make real sense.

To give you a quick idea: a caviar dinner for two people (30 grams total, about 15 grams per diner as an appetizer) costs between 25 and 125 euros depending on the species you choose. That's comparable to a dinner at a Michelin-starred restaurant, but with a product you can enjoy in the privacy of your home.

Caviar prices in Spain have stabilized in recent years thanks to the expansion of aquaculture, both national (Riofrío in Granada, Nacarii in Lleida) and international. Even so, Caspian Sea Beluga remains a luxury product whose price reflects the 18-25 years it takes for the sturgeon to produce roe.

2. Caviar price table by type and weight

This is the updated price reference for the Spanish market in 2026. Prices correspond to authentic malossol caviar (lightly salted, fresh, not pasteurized):

Note: 100g prices reflect typical volume savings. The larger the grammage, the lower the cost per gram. For packs and assortments, savings can be even greater.

3. Why caviar is so expensive

There is a fundamental biological reason that explains the price of caviar better than any marketing argument: time. A beluga sturgeon (Huso huso) takes between 18 and 25 years to reach sexual maturity and produce the first roe suitable for caviar. Osetra needs 10-15 years. Even Baeri, the fastest, requires 6-8 years.

Consider what that implies: a fish farm that invests today in beluga fry will not see a return until 2044-2051. During those two decades, each fish needs food, quality water, space, veterinary checks, and controlled temperature. No other food product demands a comparable time investment.

Added to this are other factors that make the product more expensive:

• Low yield: Roe makes up only 10-15% of the sturgeon's weight. From a 100 kg fish, between 10 and 15 kg of caviar are obtained.
• Artisanal process: Extraction, sieving, salting, and packaging are completed in less than 20 minutes, all by hand, by caviar masters with years of experience.
• Demanding cold chain: From extraction to your table, malossol caviar must be kept between 0 and 4 degrees Celsius. A failure in the cold chain ruins the product.
• CITES regulation: Sturgeon is a protected animal. Every tin of legal caviar bears a traceability code certifying species, origin, and legality. Complying with this regulation incurs a cost.
• Natural scarcity: Wild sturgeon is practically commercially extinct. All legal caviar comes from aquaculture, but supply remains limited compared to growing demand from markets such as China, the Middle East, and Europe.

4. The most expensive caviar in the world

If the question is what is the most expensive caviar in the world, the answer has a name: Almas. This caviar, from albino beluga sturgeon from the Caspian Sea aged over 60-100 years, is sold in 24-carat gold tins at prices exceeding 25,000 euros per kilo. At one point, the Iranian brand Almas was quoted at 34,500 dollars per kilo.

But you don't have to go to such extremes to find impressive prices:

• Iranian Beluga 000 (light, large grain): 2,500-4,000 €/kg. This is the standard of "the best in the world" for most experts.
• Beluga Strottarga Bianco: An Italian caviar covered with 22-carat edible gold leaf. It has sold for over 100,000 €/kg, although it is more a collector's item than a gastronomic product.
• Golden Imperial Osetra: The lighter colored roe (amber gold) comes from older sturgeon and is the rarest. Price: 2,000-3,500 €/kg.

In practice, authentic Iranian Beluga from the Caspian Sea is the most expensive caviar you can buy and taste with real gastronomic meaning. And its price, though high, is justified by those 18-25 years of waiting and the incomparable quality of Caspian roe.

5. Beluga caviar: price and characteristics

Beluga caviar is the holy grail of the caviar world. It comes from the Huso huso sturgeon, the largest freshwater fish on the planet (it can exceed 1,500 kg and live for over a century), native to the Caspian and Black Seas.

Beluga roe are the largest (3-4 mm in diameter), pearl gray to dark gray in color, with an extraordinarily creamy texture. The flavor is smooth, buttery, with a long finish that unfolds gently in the mouth. It is the caviar for those who appreciate subtlety above intensity.

Beluga caviar prices in Spain (2026):

• Beluga 000 (highest grade, light grain): 125 € / 30 g | 200 € / 50 g | 2,500-4,000 €/kg
• Beluga 00 (Imperial, darker grain): 90 € / 30 g | 150 € / 50 g | 1,800-3,000 €/kg
• Chinese aquaculture Beluga: 60-80 € / 30 g | 1,200-1,800 €/kg

The 000/00/0 classification system indicates grain size and color: 000 is the clearest and largest (the most valued), 00 is intermediate, and 0 is the darkest. At Bacalalo, we offer authentic Iranian Beluga 000 from the Caspian Sea at 125 € for a 30g tin, and Imperial Beluga 00 at 90 €.

If you want to understand in depth the sturgeon species that produce each type of caviar, consult our complete sturgeon guide.

Authentic Caspian Caviar at Bacalalo

Iranian Beluga Caviar 000

125,00 €

Iranian Imperial Beluga Caviar 00

90,00 €

Iranian Imperial Osetra Caviar

75,00 €

Caspian Sevruga Caviar

100,00 €

Refrigerated shipping 24-48h throughout the Peninsula · CITES certified Iranian Caviar

6. Osetra caviar: price and characteristics

Osetra caviar is the connoisseur's favorite and what many experts consider the most complex in flavor. It comes from the Russian sturgeon (Acipenser gueldenstaedtii), which takes between 10 and 15 years to mature.

The roe are medium-sized (2-3 mm), with a color ranging from amber gold to dark brown. The flavor profile is the richest of all caviars: notes of toasted hazelnut, sea, minerals, and a long finish that evolves in the mouth. It is the caviar that best rewards leisurely tasting.

Osetra caviar prices in Spain (2026):

• Iranian Imperial Osetra: 75 € / 30 g | 120 € / 50 g | 1,500-2,500 €/kg
• Golden Imperial Osetra (light grain, old sturgeon): 90-120 € / 30 g | 2,000-3,500 €/kg
• European aquaculture Osetra: 40-60 € / 30 g | 1,000-1,500 €/kg

Osetra offers the best value for money in the authentic caviar market. For 75 euros, you get a sensory experience that rivals Beluga's for half the price. Our Iranian Imperial Osetra is the benchmark for those seeking that combination of complexity and value.

7. Sevruga caviar: price and characteristics

Sevruga caviar comes from the stellate sturgeon (Acipenser stellatus), the smallest of the three classic Caspian sturgeons. Its roe are the smallest (1-2 mm), dark gray to black, and concentrate the most intense, marine flavor of all caviars.

If Beluga is subtlety and Osetra is complexity, Sevruga is character. It is the caviar for those who prefer a burst of iodine, salt, and sea that fills the mouth. Paradoxically, Sevruga is scarcer than Osetra in the current market.

Sevruga caviar prices in Spain (2026):

• Caspian Sevruga: 100 € / 30 g | 160 € / 50 g | 2,000-3,200 €/kg
• Aquaculture Sevruga: 60-80 € / 30 g | 1,200-1,800 €/kg

Our Caspian Sevruga Caviar (100 € / 30 g) is an impeccable choice for those who already know caviar and seek intensity.

8. Baeri caviar: the gateway to the world of caviar

Baeri caviar or Siberian caviar comes from the Acipenser baerii sturgeon, native to Siberian rivers but widely farmed in Europe, especially in Spain, France, and Italy. It is the species that matures fastest (6-8 years), allowing for greater production and, therefore, more accessible prices.

The roe are small to medium-sized, black to dark gray, with a smooth, clean, and slightly nutty flavor. It is a caviar that does not intimidate the uninitiated palate and works very well as a first contact with sturgeon roe.

Baeri caviar prices in Spain (2026):

• Spanish Baeri (Riofrío, Nacarii): 25-40 € / 30 g | 40-65 € / 50 g | 800-1,300 €/kg
• French or Italian Baeri: 30-45 € / 30 g | 900-1,400 €/kg

Baeri is the perfect entry point. For 25-40 euros you can have your first authentic caviar experience. However, once you taste an Osetra or Beluga, the difference becomes evident.

9. Domestic vs. imported caviar: price comparison

Spain is today one of the top 10 caviar producers in the world, with Riofrío (Granada) and Nacarii (Lleida) as benchmark brands. But prices between domestic production and imports vary considerably.

The key fact: Spain produces excellent Baeri and Naccarii caviar (a native Adriatic species adapted to our waters), but if you want Caspian Beluga, Osetra, or Sevruga, you need Iranian product or from specialized fish farms.

10. Factors affecting caviar price

Understanding why two tins of caviar can have such different prices will help you buy wisely. These are the determining factors:

1. Sturgeon species: This is the number one factor. A Beluga will always be more expensive than a Baeri because its sturgeon takes three times longer to produce roe.
2. Geographical origin: Caspian Sea caviar (Iran) has a unique "terroir" that no other habitat has been able to replicate. That exclusivity premium comes at a price.
3. Age of the sturgeon: The older the fish, the larger and more flavorful the roe. An 18-year-old Osetra produces "Imperial" (golden) caviar of a superior quality to that of a 10-year-old.
4. Selection grade: Within the same species, roe are classified by color, size, and uniformity. Grade 1 (top) can cost twice as much as grade 3.
5. Processing type: Malossol (less than 4% salt, fresh) is the most expensive. Pasteurized and pressed are cheaper but of lower quality.
6. Brand and sales channel: The same caviar can cost 30-50% more in a luxury hotel or gourmet store than buying it directly online.
7. Weight: The price per gram decreases when buying larger formats. A 250g format may have a 15-20% lower cost per gram than a 30g format.

11. Malossol vs. pasteurized caviar: price difference

If you see two tins of the same species with very different prices, it's likely that one is malossol (fresh) and the other is pasteurized. The difference is substantial:

• Malossol caviar: Less than 4% salt, unpasteurized. Retains texture, the "pop" of each roe, and all the complexity of flavor. Shelf life: 4-6 weeks refrigerated. It is the standard for quality caviar. Price: 100% (reference).
• Pasteurized caviar: Heat-treated to extend shelf life (up to 12 months). Loses texture (roe softens and loses its "pop"), loses flavor nuances, and acquires a more compact consistency. Price: 40-60% of malossol.
• Pressed caviar (payusnaya): Lower quality roe compacted into a paste. Intense flavor but without the experience of individual roe. Price: 20-30% of malossol.

Our recommendation: always buy malossol. The difference in experience more than justifies the price difference. If your budget is tight, it's better to buy a 30g malossol Baeri for 25 euros than a pasteurized Beluga for 50 euros. To learn more about this topic, consult our complete guide to malossol caviar.

12. Where to buy caviar in Spain

The purchase channel significantly influences the price and quality of the caviar you receive. These are the main channels in Spain:

• Specialized online stores: The best value for money. Without the costs of a physical store, prices are 20-30% lower than gourmet stores. In addition, a specialized online store has a rapid stock turnover, which guarantees freshness. Always look for refrigerated shipping.
• Physical gourmet stores: A good option if you want to see the product before buying. Reference stores in Madrid (El Corte Inglés Gourmet Club, Mantequerías Bravo) and Barcelona (Colmado Quiléz, La Boquería). Prices 20-40% higher than online.
• Directly from the producer: Riofrío and Nacarii sell at their facilities and online. Advantage: maximum freshness. Disadvantage: they only offer their own species (Baeri and Naccarii).
• Hotels and restaurants: The worst place to buy caviar. The hospitality margin multiplies the price by 2-3 compared to the same product purchased online.

At Bacalalo we offer Iranian Caspian caviar (Beluga, Osetra, Sevruga) and premium alternatives (salmon and trout roe) with refrigerated shipping 24-48h to the entire Peninsula. All our caviar is malossol, CITES certified, and with full traceability. For a detailed guide on the online purchase process, read our article on how to buy caviar online in Spain.

13. Which caviar to choose according to your budget

Not everyone has the same budget, and you don't have to spend 125 euros to enjoy caviar. Here's a practical guide:

• Less than 30 €: Spanish aquaculture Baeri caviar. A 30g tin from Riofrío or Nacarii will give you an authentic caviar experience for the price of a modest dinner.
• 30-50 €: Hybrid Kaluga or premium Baeri. Slightly larger roe and more complex flavor than basic Baeri.
• 50-80 €: Imperial Osetra. It's the sweet spot of the market: high-end flavor complexity at a reasonable price. Our Iranian Imperial Osetra at 75 € is the benchmark.
• 80-100 €: Beluga 00 or Caspian Sevruga. You're already in great caviar territory. Choose Beluga 00 (90 €) if you prefer creaminess or Sevruga (100 €) if you want intensity.
• More than 100 €: Iranian Beluga 000 (125 €). The absolute pinnacle. For special occasions or for those who want the best.

Tip: If you don't know where to start, the "Caviar Initiation" Assortment (119.90 €) includes several varieties for you to discover which one best suits your palate. And if you're looking for a spectacular gift, the "The Great Beluga Gift" Assortment (227.91 €) is a foolproof option. For more premium gift ideas, consult our gourmet gift guide.

Caviar packs and assortments at Bacalalo

"Caviar Initiation" Assortment

119,90 €

"The Great Beluga Gift" Assortment

227,91 €

"Russian Whim" Box

94,90 €

Refrigerated shipping 24-48h throughout the Peninsula · CITES certification included

14. Caviar alternatives: salmon roe, trout roe, and more

If your budget doesn't stretch to sturgeon caviar or you simply want to explore other flavors, there are quality alternatives that deserve attention. However, it's worth clarifying: legally, only sturgeon roe can be called "caviar." Everything else is roe or substitutes.

• Salmon roe (Ikura/Keta): Large roe (5-7 mm) of intense orange color, marine flavor, and generous "pop." Ideal for sushi, toasts, and decoration. Price: 26.90 € / 100 g at Bacalalo. A fraction of the price of authentic caviar.
• Trout roe: Similar to salmon roe but smaller (3-4 mm) and with a milder flavor. Excellent value for money. Price: 16.90 € / 100 g at Bacalalo.
• Grey mullet roe (bottarga/cured roe): Dried and cured, grated over pasta, salads, and rice. Intense, salty, umami flavor. Price: 6.95-27.95 € depending on format.
• Lumpfish roe: The most economical option (3-5 €/100 g). Dyed black or red, very basic flavor. They serve for decoration but do not offer the sensory experience of caviar or salmon roe.
• Herring roe (tobiko): Small, crunchy, common in Japanese cuisine. Intermediate price (10-15 €/100 g).

The comparison in numbers: For the price of a 30g tin of Osetra caviar (75 €), you can buy almost 300g of salmon roe or 450g of trout roe. These are completely different products, but if what you're looking for is a quality roe experience without the caviar budget, Keta salmon roe is the best alternative.

For a complete buying guide in Spain with all logistical details, consult our article on caviar in Spain: types, prices, and where to buy.

Frequently asked questions about caviar prices