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Beluga caviar: the queen of caviar

Beluga caviarWant to surprise your beloved ones? Serve the black caviar of Beluga fish on the table. If you still did not know about her, it’s time to meet it. This is the closest relative of the most famous beluga, much rarer, therefore, see Beluga caviar on sale is a real success.

Beluga caviar is the reproductive product of female fish, i.e. fry appears from eggs. Therefore beluga caviar contains all the necessary trace elements for the emergence of a new life. That is why any fish roe is considered useful.

In the process of obtaining and processing sturgeon caviar is sorted by organoleptic characteristics (colour, size, taste, the elasticity of grain), as well as by the method of preparation. The salt content in granular caviar is the same, but in different types and varieties, it is felt differently.

Pasteurized Granular beluga caviar

In 2018, we improved the production technology of the Standard variety, as a result of which the differences between the varieties became almost indistinguishable, and the separation of pasteurized sturgeon caviar into varieties became inappropriate.

Unpasteurized granular caviar

Varieties “Classic”, “Premier” and “Imperial” differ in age and size of the fish from which the caviar is obtained. A special difference of the Imperial variety is that caviar is used for its preparation only from fish older than 15 years.

Spawn beluga caviar

For its manufacture, the aqueous method is used (salting in brine) at a temperature of 40 ° C, after which the eggs are pressed into a homogeneous mass. Payus caviar is made on pure salt, the content of which is not more than 5%. It is not divided into varieties, however, in our assortment, there are two types of spawn caviar.

The consistency of pausal caviar in the sausage casing is harder than that of the Astrakhanka caviar.

Caviar differs not only in the methods of preparation and production but also in the types of fish.

Beluga caviar is considered to be the most valuable and best caviar. Beluga is an amazing fish, capable of reaching enormous sizes and surviving to the age of 100 years. Unfortunately, in modern conditions, this is almost impossible, and this species is now the least common, and its caviar is the rarest and most expensive.

Now in aquaculture farms, both purebred sturgeon fish (Russian sturgeon, Siberian sturgeon) and their hybrids are bred: Russian-Lena sturgeon, stellate sturgeon with sterlet, Amur sturgeon and Beluga. Caviar from “pure” sturgeon breeds is considered more valuable and tasty. The second factor is age: the older the fish, the better (and larger) caviar from it. For example, in our assortment, such caviar is produced under the brand name “Imperial”. As for the type of caviar, it is rather a matter of taste, since many find the taste of the smallest and least valuable sterlet caviar the most attractive.

Currently, sturgeon breeding for the purpose of obtaining caviar is widespread. However, the vast majority of fish farms use closed-water reservoirs, which is not the best way affects the taste of caviar. Our sturgeon farm is located on the Suda River, in an ecologically favourable area of ​​the Vologda Oblast, fish are kept in cages in running water under conditions as close to natural as possible.

Therefore, the taste of our black caviar is clean, without discrediting shades or flavours. Thanks to the use of technology for the intravital extraction of caviar, our broodstock is the oldest in Russia, some individuals are more than 15 years old, and the older the fish, the tastier and more valuable its caviar.

Red caviar under our brand is caviar, the place of extraction and harvesting of which are Kamchatka and Sakhalin. Red caviar is being packaged at our production in Moscow, after a mandatory preliminary selection for organoleptic parameters and laboratory testing for food safety.

The cost of beluga caviar also depends on the type of caviar: sterlet caviar is cheaper than sturgeon caviar, and beluga caviar – the most valuable and rare today – will cost one and a half to two times more expensive than classic sturgeon caviar.

There are two main factors that determine the high cost of natural beluga caviar:

  1. This is a valuable food product with a unique taste, which has no analogues.
  2. This is a rather rare product, the production of which is now associated with large investments.
  3. Indeed, the present value of the delicacy is perplexing; some even blame manufacturers for artificially inflating prices. In fact, the explanation of the situation is simple: as long as a person obtained caviar from the wild, and the volumes of natural resources seemed inexhaustible, the cost of black caviar included, in fact, only the costs of catching fish, salting, packing caviar and its transportation. Now, fish have to be grown, which is associated with huge costs.

Moreover, sturgeon is extremely difficult to breed and maintain. To get caviar, a female sturgeon must reach puberty, which is at least 6–9 years. All this time it is necessary to bear the risks of not only her death or illness but also the costs of feeding and maintaining. However, despite the high price, the result is worth it: we can eat the highest quality caviar and without harm to the environment.

The stereotype that “real” black caviar is only “wild” and only Astrakhan rooted historically. Once upon a time, it was. But today the situation has changed, and the Astrakhan region holds a sad first place in terms of the number of poaching eggs sold through aquaculture farms. More than 70% of such products are of poaching origin: many Astrakhan companies do not hesitate to buy caviar from poachers and pass it off as produced under its own brand. In addition, the ecological situation in the Caspian Sea is also deplorable, which casts doubt on the beneficial properties of Astrakhan caviar.

There are two traditions of serving beluga caviar – Russian and European. In Europe, caviar is served in special large containers with ice where a small glass or crystal vase with caviar is placed. In Russia, a few minutes before serving, the caviar is laid out in glass, porcelain, silver containers, but ice is not added. It so happened historically that in Russia black caviar was always served fresh, and it had to be taken to Europe for a long time. In the process of transportation, the caviar lost its freshness and fell onto the table of Europeans with various flavours, which had to be masked with ice and lemon, which beat off the “fishy” smell.

Therefore, the statement that caviar should be served on ice is unmistakable. On the contrary, the caviar should warm up a little at room temperature – only then will it reveal its true taste to you.

 

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