Beluga Sturgeon vary from light grey to the colour of onyx.
Traditionally the largest of all Caspian caviar pearls, the delicate roe of the Beluga offers a fresh, seductive aroma of the ocean with an elegant, buttery flavour. Our Beluga caviar is lightly salted in the traditional "Malossol" method which is distinctive of the best caviar varieties. The result is the most exclusive and delicious gastronomic experience. Taking up to 20 years to reach maturity, the Beluga Sturgeon produces the rarest and expensive Caviar.
The Beluga Sturgeon fish harvested for Caviar sometimes weigh in at almost 900 kilograms. The eggs themselves are the largest of the commonly used roes, in colour dark grey (almost black). This Beluga Caviar is one of the best we have tasted, and many of my regular customers agree.
High energy, Caviar is appreciated for these components: protein, fat, sugar, vitamins (D, C, PP, B2, B6 and B12), minerals and water.
100 grams of Caviar contains 1400 Kcal. However, 75% of the cholesterol contained in the fat, are of type LCH, beneficial for health.
Flavour: Extremely mild, buttery flavour
Size: Large pearly grains, 3 - 3.5mm in diameter.
Recommended Portion: 30 to 50 g of Caviar per person.
Beluga caviar is the most famous of all caviars.
Beluga comes from the 'HusoHuso' Sturgeon, the largest of all sturgeon species. The Huso Huso sturgeon is native to the Black and Caspian Seas. The rarity of Beluga Caviar is related to the fact that this particular Sturgeon does not ovulate until she reaches around 21 years old.
HusoHuso roe is the largest of all the Sturgeon roes – its diameter ranges from 3.2 – 3.6mm. The Sturgeon are raised in water rich in oxygen and with conditions remarkably reminiscent of the Huso Huso's natural environment that results in an exceptional product appreciated by Beluga connoisseurs around the world.