Black CaviarEхpertise

Best types of sturgeon caviar for sale

types of caviar

The sturgeon is quite an easy prey. It lives at a depth of 20 meters, plows through the mud with its mouth and eats everything: crabs, mussels, worms, small and large fish. This living fossil from the Paleozoic era, if only left, can live to be over 100 years old. Rule of thumb: the older he gets, the more delicious his roe tastes.

  1. Almas (Iran)

Almas is the best caviar in the world. It is so precious that only gold can be used for its packaging: golden cans including a golden spoon. The light yellow, sometimes almost white roe comes either from the rare albino sturgeon or from an ordinary but very old sturgeon. The scientists do not agree on this.

The Almas was reserved for the Chinese emperors, the Russian tsars and the popes. Anyone who violated this unwritten law would be penalized for losing their right hand. She was cut off with an ax.

The Almas (Russian: diamond) is very rare and can only be acquired through a long waiting list. No more than 20 kilograms are gained each year. The kilogram in the 24-carat gold box costs 35,000 to 40,000 euros.

The taste is so overwhelming, say those who were allowed to taste it, that one imagines oneself in paradise. And because of its exciting properties, it was created to seduce a beautiful virgin. The seducer should be at least a multiple millionaire.

  1. Osietra ‘Imperial’ (Iran)

The Iranian Imperial is the undisputed number two among caviar varieties. It is obtained from the extremely rare and very old Osietra Karaburun sturgeons. Imperial caviar is world famous for its golden color and unique nutty aroma. The fish that delivers it does not grow larger than two and a half meters. He has a life expectancy of up to 80 years. A few copies even reach biblical 120 years. Experts call the Osietra the most interesting sturgeon because its eggs have the most variations in size, aroma and color. He lives mainly on the Iranian coast of the Caspian Sea, where the water is still clear.

Iranian caviar is usually better than Russian. In addition to the water quality, this is also due to the processing, which is checked meticulously. In addition, the limited fishing quotas in Iran guarantee sufficient sturgeon aging. The older a sturgeon gets, the more mature, lighter and better its roe is. The Osietra, for example, has to grow for at least eight years to be considered a caviar supplier. The Beluga even takes 20 years.

  1. Beluga (Iran)

Like all sturgeon eggs, the roe of the Beluga contains a particularly large number of easily digestible proteins, traces of phosphorus, calcium, copper, manganese, iron, iodine and the important vitamins A, D and B. It also contains enzymes that are important for the metabolism. The gourmet who can afford the steel-gray eggs can, with a clear conscience, experience pleasure without remorse.

Top caviar producers

The Beluga is the giant among the sturgeons. It can be over eight meters long and weigh up to one and a half tons. The record sturgeon was caught in the Iranian part of the Caspian Sea in 1994. The five-and-a-half meter long and 800 kg heavy specimen could only be hoisted ashore using a crane. He put two hundredweights of roe on the scales. 

The record sturgeon was prepared by French experts on behalf of the government and can now be admired in the Natural History Museum of Tehran. In a few decades it will be introduced to visitors with the words: “This is what a beluga once looked like.” The fish, like its two dozen peers, is at great risk. Overfishing, poaching and industrial wastewater have drastically reduced the number of original fish.

The human being in his tireless efforts to make our beautiful planet a little less beautiful has also hurt the disturbers. While 3,000 tons of black gold were exported to Europe in the 1970s, today it is just 90 tons. Pessimists fear that Beluga, Osietra, Sevruga will not survive the next 20 years. Already today only three percent of all sturgeon eggs are from the Beluga. “It is precisely these,” complains Christian Petrossian from the legendary caviar dynasty, “a miracle. They are pure magic! “.

Incidentally, 250 years ago, the Pompadour, the famous Maitresse of Louis XV. She was horrified when her caviar – “Confitüre de poisson” – was served for dinner and spat the precious beluga into the royal napkin.

With prices of up to 40,000 euros per kilo, good caviar is one of the most expensive foods. Ice-cooled and with slightly salty nuances, caviar offers a special kick of freshness. We explain the differences between caviar types and present five products that you should try.

The roe of the sturgeon is called caviar. Unripe and salted, its eggs are a delicacy. There are two main reasons why the delicacies are so exclusive: on the one hand, the production is very complex; on the other hand, connoisseurs like to talk shop about taste components, the aroma and the texture of the fish eggs – similar to a good wine.

In order to become a caviar expert, you should know about the different types. There is of course the Beluga, which comes from the European house or Beluga sturgeon. It is considered the highest quality caviar. Another very well-known sturgeon (also called Russian sturgeon) is Osietra or the Siberian sturgeon and is somewhat more hard-shelled. Sevruga comes from the Sevruga sturgeon, is more gray than black and has a thinner shell.

There is also white caviar from the albino sturgeon, which comes from Austria and costs around 33,000 euros per kilo. With a price of up to 40,000 euros, Almas caviar from Iran is the most expensive caviar. It comes from Beluga sturgeons that are between 60 and 80 years old. Particularly expensive versions come from sturgeons that are 100 years old.

 

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