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River Beluga Caviar
Beluga caviar is undisputedly the most highly prized of all the types of caviar in the world. The flavor and size of its roe is well respected among caviar enthusiasts. Beluga comes from a variety of wild sturgeon native to the Caspian Sea, but the ones with that produce the most flavorful caviar, originate in the Black Sea. The largest of all sturgeons, Beluga and can take up to twenty years to reach maturity. By the time it is ready to be harvested for roe, the Beluga sturgeon can weigh in at nearly two thousand pounds. Although time-old, the traditional methods of caviar harvesting have changed dramatically. Today, sustainability is essential to ensuring continued prosperity of the sturgeon population and the entire caviar industry. This is why Black Star Gourmet is proud to offer sustainable Beluga caviar, which is harvested from River beluga sturgeon, which are not harmed during the process.

A large fish provides large roe and this is quite apparent with Beluga sturgeon, which produces roe nearly the size of pears. Once lightly salted by hand (malossol), the caviar has a subtle buttery flavor with a hint of sweetness . The roe comes in several beautiful shades of grey and black, depending greatly on the age of the sturgeon they are harvested from. The lighter the shade of black, the older the fish, the softer and more creamier flavored is the caviar. The rarest caviar is almost completely white and comes from a hundred year old fish. In Persian this variety is called Almas, which means diamonds. In addition to the scarcity of Beluga caviar these days, Almas caviar has been an icon for centuries, making it literally almost as precious as diamonds.

With a premium grade of caviar like Beluga, it is important to use non-metallic serving utensils, so as not to alter the delicate flavors. Mother of pearl and bone spoons are typically preferred as the material of choice. The container that the roe comes in is often the traditional serving bowl of choice and should also be kept on ice while serving, to preserve the purity of the favor. Although some like to transfer the caviar to a second glass or pearl container, this increases the risk of breaking the valuable beads. When stored, the caviar should be kept in the coldest part of the fridge, between 26-32 degrees Celsius. Once opened, has a shelf life of about a week, provided the container is covered in plastic wrap.

Eating Beluga caviar is an unforgettable experience, both for the thrill of partaking in of one of the world’s most sophisticated dining traditions and also for enjoying the flavor and texture of one of nature’s most precious commodities.

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