Caviar, which is deemed to be the pinnacle of luxury by many, has been a dining delicacy since the times of ancient Greece. Derived from the Persian word chav-jar, which means “cake of strength,” this black gold was integrated into modern-day popularity by Russian royalty.

Beluga:

Special Reserve Beluga Caviar – the largest, firmest and most elegant Beluga caviar available. The color is light grey to platinum. Our Beluga is produced with a recipe that is less salty than traditional Malossol; the flavor is very creamy with delicate salinity resembling the ocean breeze.

• Size of roe: 3.3-3.5 mm
• Texture: medium firm
• Color of roe: sterling gray to platinum
• Combinations: turbot, sea bream, sea bass, cauliflower
• Storage temperature: -2° to +3°C
• Origin: Farmed in Iran

Beluga caviar is the most expensive variant and its price range goes even higher. While females sturgeons are bred in large quantities, you might be wondering why is caviar so expensive then? It is because a female fish takes around 10-15 years until she starts producing eggs.

Albino:

This is perhaps the world’s most prized and rarest delicacy. Harvested from the mythical albino beluga sturgeon raised in Caspian Sea water. The flavor is elegant and delicate, creamy, subtle, yet lasting on the palate.

• Size of roe: 3.0-3.2 mm
• Texture: soft
• Color of roe: ivory white
• Combinations: turbot, sea bream, sea bass, cauliflower
• Storage temperature: 0° to +3°C
• Origin: Farmed in Iran