Another variety of black caviar is kaluga caviar. What is kaluga caviar?
The special taste of caviar obtained from the such kind of sturgeon as kaluga makes it one of the most popular delicacies in the world. Gourmets prefer to see it at their holiday tables quite often. Also, many celebrities and restaurateurs pay tribute to kaluga caviar.
Interestingly, the sale of beluga caviar is prohibited in the United States, however a hybrid of beluga and kaluga is sold in the European and American markets. Any gourmet who knows a lot about the true value of a delicacy can purchase black kaluga caviar. Thus, the taste of this caviar is not inferior to the taste of beluga caviar, sometimes it is even better.
From the mid-20th century until the collapse of the USSR the sturgeon fishing was prohibited due to decrease in the population of kaluga and its deficit. Despite this, it has not yet been possible to restore fish growth. This led to the fact that kaluga caviar has been quite expensive. To date, the main way to maintain the kaluga population is its artificial reproduction and the release of juveniles in aquaculture farms. What is positive is that the production of sturgeon caviar has recently increased. Black kaluga caviar has become not just an element of a beautiful life, but also a must-have attribute for many gourmets.
Kaluga caviar has not only delicious taste, but also a lot of rich nutritional values. Indeed, although most consumers know how delicious kaluga caviar is, its nutritional value should not be unnoticed. So, in each tablespoon of caviar, there is approximately 30 mg of potassium, 1085 mg of omega-3, vitamin D, 3.5 g of vitamin B12, as well as a high concentration of calcium, phosphorus, selenium, iron and magnesium. Now, it is not surprising that such an ancient delicacy as black kaluga caviar came to us through centuries and is recognized as miraculous food.
It is also known that a number of authoritative historical figures loved to use kaluga caviar. However, the cost of caviar from kaluga varied over time. So, Aristotle enjoyed only pressed black caviar. Christian Dior preferred to decorate an elite delicacy with a slightly fried egg on top. Somerset Maugham ordered kaluga eggs for champagne with martini and absinthe. A very extravagant and shocking American artist Edward Rush smeared black caviar with a thick layer on his canvases, assuring everyone that it was a masterpiece.