Beluga caviar

Luxury food product made from the roe of the beluga sturgeon

Beluga caviar is a highly prized and luxurious type of caviar derived from the roe of the beluga sturgeon, scientifically known as Huso huso. This delicacy is renowned for its large, soft eggs and rich, buttery flavor. It is considered one of the most expensive and sought-after types of caviar in the world.

Characteristics

Caviar and spoon

Beluga caviar is distinguished by its large, pea-sized eggs, which are typically light to dark gray in color. The texture is smooth and creamy, and the flavor is often described as delicate and slightly nutty, with a hint of the sea. The eggs are known for their subtle pop when eaten, releasing a burst of flavor.

Production

The beluga sturgeon is native to the Caspian Sea, the largest enclosed inland body of water on Earth, bordered by Russia, Kazakhstan, Turkmenistan, Iran, and Azerbaijan. The fish can grow to be over 20 feet long and weigh more than 2,000 pounds, making it one of the largest sturgeon species. Due to overfishing and habitat loss, the beluga sturgeon is now critically endangered, and its caviar is subject to strict regulations.

Harvesting Process

The process of harvesting beluga caviar is labor-intensive and requires great skill. The sturgeon are typically raised in aquaculture farms to ensure sustainability. Once the fish reach maturity, which can take up to 20 years, the roe is carefully extracted. The eggs are then washed, salted, and packaged for sale. The salting process, known as "malossol," is crucial as it preserves the caviar while maintaining its delicate flavor.

Regulations and Conservation

Due to the endangered status of the beluga sturgeon, international trade of beluga caviar is regulated under the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES). In the United States, the importation of beluga caviar from the Caspian Sea has been banned since 2005 to protect the species from extinction.

Culinary Uses

Beluga caviar is often served as a garnish or spread on blinis, toast points, or crackers. It is traditionally accompanied by crème fraîche, chopped onions, and hard-boiled eggs. Due to its delicate flavor, it is best enjoyed on its own or with minimal accompaniments to appreciate its unique taste.

Related pages

• Caviar
• Sturgeon
• Aquaculture
• Endangered species