How much does black sturgeon caviar cost in Ukraine: 2026 prices and what they consist of | OSC

Black sturgeon caviar cannot be produced quickly. Its price is determined long before it is packed into a jar: the producer spends years raising the sturgeon to sexual maturity, covering the costs of feed, water, care, and veterinary supervision, and after harvesting, handles the product manually and ensures its proper storage.

Therefore, the cost of black caviar is not just the price of the product itself. It incorporates years of fish farming, a volume of caviar limited by nature, manual labor, laboratory testing, origin traceability, and cold chain logistics.

We will demonstrate exactly what stages make up this price using the example of our own production at the Odesa Sturgeon Complex, which has been working with sturgeon species since 2006.

Black caviar prices: current table

Prices are in hryvnias, current as of August 2026. 125 g packaging is also available. These are manufacturer prices, with no additional markups.

Sturgeon need years until the first caviar

Sturgeon cannot be compared to animals that provide products throughout the year. The fish undergoes years of growth before producing its first caviar, and the amount of product obtained depends on the fish itself and its physiological state.

All this time, the fish lives, eats, and requires professional care. There is no income for a certain period of time, only maintenance costs. And only after all these years does the producer get caviar, the amount of which is also determined by nature.

Natural farming without stimulation

We farm sturgeon in ponds using Danube water, adhering to the natural development cycle of the fish. In our production, we do not use hormonal stimulation to accelerate maturation.

Caviar production requires manual labor

Harvesting and processing caviar is manual work performed by qualified personnel. After extraction, the caviar is cleaned, sorted, salted, and packed — all of this is done by hand and requires professional precision. Any rough handling can damage the grain and lower its quality.

It is worth noting that not all harvested caviar ends up in a jar. A portion is discarded during sorting: grains that do not meet the standard in size, color, or membrane integrity are rejected. Thus, the actual yield of suitable product is always less than the total volume of harvested caviar.

CITES and origin traceability

All sturgeon species are regulated by CITES — the Convention on International Trade in Endangered Species of Wild Fauna and Flora. For sturgeon caviar, there is a labeling system that allows for the identification of the species, origin, year of harvest, and producer.

For the producer, this means additional requirements for documentation, labeling, and product traceability. For the buyer, it means the ability to understand where the caviar comes from and that it is of legal origin.

Laboratory testing

Each batch of our caviar undergoes independent testing in an accredited state laboratory for microbiological indicators, toxins, and radionuclides. The results of laboratory tests are issued as official protocols.

Such control is another component of production costs and an important part of the producer's responsibility to the buyer.

Cold chain from production to buyer

Caviar is sensitive to temperature, so maintaining the correct temperature regime from packing to the moment of receiving the order is critical for preserving quality. Caviar is stored at a temperature between -4 and +2°C.

Maintaining the cold chain involves costs for equipment, packaging, and logistics. We ship caviar exclusively in thermal boxes with ice elements to ensure the temperature is maintained throughout delivery across Ukraine and abroad.

Production volume is physically limited

Even if a producer wants to increase volume, they cannot do it quickly. More caviar requires more mature fish, and this requires waiting years. This is the physical reality of sturgeon aquaculture.

Why does the price of different types of black caviar vary?

The price depends on how much time was spent raising the fish, as well as on the characteristics of the caviar itself.

Sterlet is the fastest, maturing from three years, and the grain is finer. That is why it is the more affordable sturgeon option.

Sturgeon and bester are the middle segment. Seven to nine years pass until the first caviar, the grain is larger, and the taste is more complex.

Sevruga is a separate category. It has small grains but the most intense sea flavor of all species. It is valued by gourmets precisely for its distinct character.

Beluga is the most expensive for a simple reason: it matures the latest, from 16-18 years, and produces the largest grain. All this time, the fish is maintained at the producer's expense. Our stock includes beluga that is already 25 years old and actively spawning.

Golden Albino Sterlet Caviar stands apart from all others. The golden color is linked to a natural genetic trait of the fish. There are few such individuals in the stock, so the volume of such caviar is limited and can vary from year to year.

Does more expensive caviar mean it tastes better?

Not necessarily. Price and taste preferences are not the same thing. Beluga is valued for its large grain size and delicate texture, but fans of a more pronounced sea flavor may prefer sevruga or Siberian sturgeon. Sterlet can be an optimal choice for a first encounter with black sturgeon caviar.

Why is buying directly from the producer more profitable?

The price you see in a supermarket or from a dealer already includes a middleman's margin and additional costs for logistics and storage.

By buying black caviar directly from the producer, you pay without these markups. The Odesa Sturgeon Complex sells sturgeon caviar with delivery straight from the production facility, where the price reflects the actual value of the product.