Description

BELUGA CAVIAR

This caviar comes from the “Huso huso” sturgeon. Beluga caviar originates from Iran and is the most prestigious of caviars because it is the rarest. Its eggs in elephant gray tones with a very fine membrane, burst easily in the mouth. It develops very delicate buttery flavors with a long finish.

The esturegon Beluga or Huso Huso is the largest of the sturgeons and can measure up to 6 meters in the wild! It is the only carnivore of its species. Its weight can vary from 100kg to 1000kg. It is also the rarest and most difficult fish to catch in the Caspian Sea because it lives at depth. Coming from Beluga born in the Danube, the breeding Beluga is rare. Today, very few farms breed this species because it takes at least 15 years for the fish to lay its first eggs.

Unique, Beluga caviar remains the most prestigious caviar. Beluga caviar is considered one of the most luxurious delicacies in the world. It is obtained from the eggs of the Beluga sturgeon. The Beluga is easily recognized by the size of its large grains but above all by its color varying from light gray, pearl gray to a unique dark gray. Its membrane is very thin and delicate, which makes it very creamy.

The eggs of Beluga caviar burst on the palate and offer an incomparable length in the mouth. It offers delicate buttery notes and an incomparable iodized structure. Our team of caviar experts are available to advise you on choosing the right caviar for your tastes.

How to prepare Beluga caviar?

It must be kept at a temperature between 0 and +4°C for optimal conservation. If your refrigerator is between +7 and +8°C, it is advisable to put the box of caviar in an insulated bag with a block of ice (1 block for 100 g) and put everything in the fridge. It must be taken out a few minutes before tasting. Once opened, the box can be kept for 2 days, taking care to close it well. It is important to respect the expiry date.