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How to Check the Quality of Caviar?


To check the quality of caviar, place a few caviar eggs in a container of hot water. If they become soft or dissolve, it is fake caviar made from gelatin and algae. If the water is colored, you bought colored caviar from another fish. Real sturgeon caviar does not lose color and does not dissolve in water. If you pour boiling water over it, it will practically boil and become dense. Fake caviar will soften and simply burst when pressed.

Unfortunately, in pursuit of dishonest profits, scammers, under the guise of an expensive product, sell fake caviar. Given the high price of this product, unscrupulous suppliers continue to successfully deceive many buyers, constantly improving their technologies for creating a counterfeit product.

Fake caviar has no value, and its only advantage is its low price. It cannot be compared to natural caviar’s taste and useful properties. In order not to buy fake caviar, you should take a closer look at its appearance.

How Can You Tell Good-Quality Caviar? How to Choose Good Caviar?

To tell whether caviar is real, you need to check the following characteristics:

  • Caviar Appearance

Real sturgeon caviar has a characteristic color and size of eggs. If the caviar is of bright black color without shades, it is probably artificial caviar. Another sign of artificial caviar is a white coating on the surface. Pay attention to the density of caviar in the package — when the can is tilted, it should not slide down the walls or lie in a sticky lump.

In order not to buy fake caviar, you should take a closer look at its appearance. What is real caviar? Real caviar eggs cannot be perfectly spherical in shape. If you are offered such a fish product, then it is most likely protein. Of course, the size of real caviar depends on the type of fish, but even the largest beluga is several times smaller than fake caviar. 

Real, high-quality caviar does not have a pronounced fishy smell. In the manufacture of artificial black caviar, it is necessary to introduce additional flavors to drown out the taste of gelatin. Natural high-quality caviar should not have any white coating.

Often sellers of fake black caviar treat caviar with vegetable oil to give it a fresh look and shine. Before buying, rub the eggs with your fingers, if there is an oil trace, then they are treated with oil. When pressed with a spoon, a real egg should burst. If it remains elastic, then it is fake.

Good quality caviar should be uniform and crumbly. Look at the light through the glass packaging with caviar – there should be no liquid or sticky eggs in a jar. If the jar is tilted, the contents should not float. You can shake the tin jar, if you hear squelching sounds, then the caviar is of poor quality or fake.

Some unscrupulous producers mix eggs of different quality in one jar. Waste or spoiled product is usually placed under the top quality layer. To make sure you don’t buy such a sandwich, use a small spoon to remove a couple of eggs from the bottom of the jar. They should be crumbly and not dry.

  • Taste and Smell

Real caviar has practically no fish smell but has a subtle aroma of the sea. If the caviar has a pronounced fishy smell, this is most likely a fake or a sign that the caviar is spoiled. The taste of sturgeon caviar is very delicate, with nutty-creamy notes, sometimes with a slight bitterness. The presence of pronounced bitterness is unacceptable, this may indicate that harmful preservatives have been added to the product. An excess of salt is also a bad sign. Most likely, this caviar was prepared in violation of the technologies and standards.

  • Manufacturer

The manufacturer is by far the most important criteria. Make sure that it is a legit manufacturer that follows all the necessary standards and has all the necessary documents.

  • Container and Documents

Legal black caviar is sold in tin and glass jars. Glass containers allow you to immediately visually assess the type of caviar, color, egg size. Checking the quality of caviar in a tin can is a little more difficult, but possible. Shake the tin jar — if the caviar “dangles” in it or it feels like there is too much liquid in the jar, it is better not to buy such caviar.

Of course, from the point of view of hygiene and consumer qualities, it is better to buy packaged black caviar. After all, it is not known when the loose caviar was produced and opened, in what conditions it was stored. In order not to buy fake caviar, you need to carefully study the packaging.

On the factory packaging, there must be an inscription: “Sturgeon caviar”. The label must contain information on the type of fish: beluga, sturgeon, stellate sturgeon, sterlet. On the etiquette with real caviar, it is indicated on what technical conditions it was released.

The expiration date can also tell a lot about the authenticity of caviar. Unpasteurized grains cannot be stored for more than two months, and pasteurized shelf life does not exceed eight months. The shelf life of pressed caviar cannot be more than a month at all. If the jar has a shelf life of more than 12 months, then this is most likely a fake or preservatives were used in the production.

Be sure to pay attention to the composition indicated on the package: it should not contain anything except caviar, salt, and preservative. Pasteurized caviar contains nothing at all except salt and caviar. Vegetable oil and any other additives (borax, sodium benzoate) are a sign of counterfeit or poor quality products.

You also need to pay attention to the relevant documentation. Conscientious manufacturers always provide a declaration of conformity for the product, it can be required at any point of sale. The documents must indicate that the caviar is legally produced on an aquaculture farm.

  • Shops

You need to buy black caviar only in trusted stores. It is available for sale in almost all major retail chains. But the goods at a low price from private traders are almost certainly poaching caviar, obtained by the barbaric slaughter method and salted in violation of all conceivable norms. Also, the purchase of illegally obtained caviar is direct support for the poaching industry.

  • Price

Real sturgeon caviar cannot be cheap. Its production is a very costly and laborious process. The sturgeon grows very slowly, and it is necessary to make a lot of efforts to raise a healthy mature individual before obtaining eggs. Cheap caviar is almost certainly a fake or illegally obtained product.

Types of Counterfeit Black Caviar

  • Colored caviar of non-sturgeon fish. They use grains of caviar from pike, cod, capelin, or even halibut. It can be sold separately or mixed with real black caviar.
  • Artificial imitation of seaweed caviar.
  • Artificial imitation of tinted gelatin caviar with the addition of chemicals.
  • Black caviar obtained by poachers. Although it is inherently not a fake, it poses a huge danger to human health. Since the usual habitat and feeding of sturgeon is the bottom, it is important to understand that in water bodies all toxic and harmful substances settle there. Real black caviar, which is sold, is produced on aquaculture farms in environmentally friendly conditions.

How to Protect Yourself From Purchasing Counterfeit Black Caviar?

First of all, you need to know the features of the factory packaging of real caviar after its extraction. Remember, real caviar is sold only in cans or glass with a tin lid. All other packaging methods, no matter how beautiful they are called (for example, barrel black caviar), is counterfeit.

Only certain manufacturers have permission to supply black caviar. They will never supply caviar to the markets in any plastic containers or barrels. All products from private traders are either poaching caviar that is hazardous to health, or fake. Remember, you should buy caviar strictly in tin or glass jars with a lid.

Glass jars are perfect for visual inspection of caviar. At the same time, if you shake an iron jar with caviar, you can conclude that this is a fake product. Also, be sure to pay attention to the composition of the product indicated on the jar. In real caviar there is nothing but caviar, edible salt and preservative. Mentioning anything else, even ordinary vegetable oil, will already indicate to you that caviar is fake.

Also, be sure to pay attention to the name of the fish you are going to buy caviar. Catching beluga is prohibited by law, so if beluga caviar is indicated, be sure that this is counterfeit.

The price of black caviar in most cases also indicates its origin. The lowered price should signal to you about the danger of purchasing a counterfeit or hazardous to health product of unknown expiration date and place of origin.

Be sure to look at the manufacturer indicated on the packaging; it should be located in territorial proximity to the production region.

In an attempt to save money, you can easily buy something completely different from what is actually black caviar, and in the worst case, even harm your health. It is very important not to fall for the tricks of dishonest scammers and not to be an unwitting sponsor of poaching activities, buying black caviar of unknown origin. Be sure to pay attention to the points described above when buying black caviar. And let it bring joy and pleasure to you and your loved ones.

How to Store Black Caviar In the Fridge?


Black caviar is not only a delicious delicacy but also a real storehouse of useful elements. It contains many vitamins, folic acid, and fish oil, which are so valuable for health. The high cost of black caviar is primarily due to the disappearance of the sturgeon species from which it is obtained. Fortunately, today black caviar is produced on special farms where these endangered fish species are bred.

To pamper yourself with black caviar, it is better to purchase it in a small package since black caviar is a delicate perishable product and cannot be stored for a long time. And yet, if you bought black caviar and could not immediately eat the entire jar, then you should know how to properly store black caviar.

How do you store black caviar? Black caviar must not be stored in tin containers. It should be put into a glass container and closed with a lid or covered with a cling film. The optimum temperature for storing black caviar is -4°C. Do not freeze caviar, or the eggs will burst, which will have a negative effect not only on the appearance but also the caviar taste. 

  • Caviar is stored in glass containers longer than in tin ones. For example, caviar in a glass jar will stay fresh for 3 months at a temperature of +4°, while it will only last for 2 months in a tin container. Therefore, if you intend to store caviar for a long time or buy it as a gift, it is better to choose glass.
  • You cannot store caviar in an open metal container after opening it, as the metal is quickly oxidized. As soon as you open the tin, caviar must either be eaten immediately or put into a plastic/glass container. It is convenient to have a special caviar dish for this case.

What temperature should caviar be stored at? Caviar should be stored at a temperature of   -4 to -6 degrees Celsius. The caviar should not be placed in the freezer. At low temperatures, the eggs burst, the consistency and taste change. The shelf life of caviar, packed in an airtight container, is about 12 months. 

Store caviar next to the back wall of the refrigerator, where the temperature is zero. Do not store the delicacy on the door since this is the warmest place in the fridge. Even if the expiration dates are acceptable, check the lid for swelling before use. Do periodic checks during storage.

  • You can find out the shelf life of black caviar from the information on the package. Also, manufacturers often add temperature and storage conditions to the information. Usually, in a closed jar, the product is stored for 8—12 months, and in an open one for 3 days.
  • Caviar in an opened jar must be eaten within 3 days. At the same time, it must be transferred to a glass container that is suitable in size, tightly closed with a lid and sent to the refrigerator.
  • In a glass container with a sealed (rubberized) lid, the shelf life of black caviar in the refrigerator is 2 months. It is important that the lid is always tightly closed.
  • Storing black caviar without a tin jar at home is limited to three months. And ideally, use it within 1 month from the date of purchase. If you store this product for a long time, its taste will change, and it will become unsafe to eat it.

Black caviar is an expensive delicacy. If caviar is not stored properly, it will go bad in two-three days. If caviar has acquired a pungent, unpleasant odor, it has gone bad and should be thrown away immediately, otherwise, it will lead to food poisoning.

How to Store Opened Caviar

If you opened the caviar container, you need to transfer it to a clean glass or plastic container. Firstly, pour 1-2 tablespoons of refined vegetable oil into the container. Put the caviar in this container. Close the container tightly with a lid without an air gap. Place the container closer to the back of the refrigerator. It is not recommended to store open black caviar for more than three days.

How long and at what temperature should caviar be stored? In closed jars and at temperatures from 0 to minus 4 C, caviar can be stored for months, but as soon as you open the lid, the caviar inevitably begins to oxidize. That is why opened caviar will keep fresh only for three days.

Unopened caviar lasts for 9-12 months at a temperature from 0 to minus 5°C, 2-3 months at a temperature of 3-5°C.

Does refrigerated caviar go bad? Refrigerated caviar does not go bad as long as you keep the caviar next to the back wall where the temperature is the lowest. Do not store caviar on the door of the fridge because temperature changes will make the caviar go bad quickly.

Freezing Black Caviar

Is it okay to freeze caviar? It is not okay to freeze caviar because this will lead to the eggs bursting. After that, the eggs will stick to each other and will turn into a mashed substance with no taste or smell. Freezing caviar will also eliminate all the useful properties and vitamins of the caviar.

If you decide to freeze caviar, you can do this only once. Repeated freezing will lead to the formation of a gray unappetizing mass instead of individual shiny eggs. Here is how to freeze caviar properly:

  • Divide the caviar into several small portions and defrost the required amount as needed;
  • Pour a teaspoon of any vegetable oil into each container, close hermetically;
  • Use the fast freeze mode so that large ice crystals do not form;
  • Maintain a constant low temperature.

How long can you freeze caviar? If you follow all the caviar freezing recommendations, you can freeze caviar for up to 24 months. However, you must defrost caviar properly to keep its taste and appearance. Put the container with caviar in the refrigerator for 10-12 hours. And only then complete the defrosting process at room temperature.

When transporting black caviar, it is better to provide additional packaging in the form of a thermal bag with a refrigerant element or a thermal bag. When flying over a long distance, take caviar in your carry-on because the temperature in the luggage compartment of an aircraft is always lower than in the cabin.

How Do You Serve Caviar at a Party?


Are you thinking about throwing a party and want to impress your guests? Then bringing black caviar to the table is a must! In this article, we will show you how to serve black caviar at a party so that you and your guests can enjoy the exquisite taste of this rare delicacy.

So, how do you serve caviar at a party? Caviar at parties is served in special caviar bowls nested on crushed ice to keep the caviar chilled. Real gourmets eat caviar using silver, mother-of-pearl, or bone spoons. Caviar goes well with pancakes, boiled eggs, sour cream sauce with dill, and parsley. Black caviar is served with champagne, French Chablis wine, or chilled vodka.

Black caviar is eaten with small spoons – mother-of-pearl, silver, or bone. Do not eat black caviar from metal spoons, as it can get metallic notes.

Secrets of Serving Caviar at a Party

  • Let the caviar warm up before serving. When you take the caviar jar from the fridge and put it in the serving bowl, let the delicacy sit for 15 minutes at room temperature. This way, the caviar will have a more complex taste – salty, fishy, nutty, and even slightly sweet.
  • Avoid metal cutlery and bowls. When interacting with metal, black caviar will oxidize and can take on an unpleasant metallic taste. To keep the real taste of black caviar, serve it in glass, ceramic, crystal bowls, and bone or silver spoons.
  • Get the right amount of black caviar. Yeah, black caviar is super expensive, but if you want to throw the best party and impress your guests, expect to get at least 30 grams of caviar per person. So if you have a party of 10 people, you will need to have 300 grams of caviar.

What Is Traditionally Served With Caviar?

Caviar can be served with white bread toasts with a little butter. Biscuits, crackers, and thin crispbread are also great. Tartlets and oxen are popular. An additional ingredient for such snacks is soft cheese and cream. Olives and herbs are usually used as decoration. Another great variation of the original appetizer is a sliced fresh cucumber ​​or boiled quail eggs with black caviar. 

An exquisite combination is caviar and oysters, served with lemon wedges. An open oyster is sprinkled with lemon juice, and a spoonful of caviar is placed on top. Sparkling dry wine or brut is in perfect harmony with such a dish. You can pay tribute to the Russian tradition and serve black caviar with pancakes and sour cream. A no less popular combination in Russia is caviar with bread and butter.

It is also believed that caviar in itself is a perfect snack for vodka. This Russian gastronomic tradition has gone far beyond the borders of Russia. However, another option that is popular in France is black caviar and champagne. The contrasting combination of sparkling wine and salty caviar makes the experience unforgettable.

What Condiments Are Served with Caviar?

Caviar’s mildly salty and nutty flavor goes well with many condiments. Here are some ideas you can use:

  • Plain white toast or crackers. This is the most common black caviar condiment. White bread and crackers do not interrupt the exquisite flavor of black caviar and even enhance it.
  • Blini (Crepes). In Slavic countries, blini are the most popular addition to black and red caviar. During the mass emigration of the Russian elite to Europe and America, the tradition of eating caviar with pancakes migrated to Europe and the New World.
  • Danish butter. Danish butter has a different salt balance than what we most often find in supermarket butter. It may seem to you that there is not much difference in which oil to use with caviar, but when you feel the difference yourself, you will feel how much brighter the taste of caviar will become with Danish butter.
  • Creme fraiche. Creme Fraiche is an alternative to butter. Crème fraîche is a French fermented milk product prepared from cow’s milk cream sourdough. The crème fraîche has a pleasant, slightly sour taste and is similar to sour cream in both taste and production technology. Creme Fraiche can be found plain or with the addition of garlic, spices, or herbs.
  • Boiled eggs (white), sliced ​​or whole, go very well with caviar, as they mainly act as a platform for serving a delicious dish, as they have practically no taste of their own.
  • Chopped red onion can be used with caviar to highlight the salty undertones of black caviar. Be sure to use red onions in moderation, as it is easy to spoil the taste of caviar with onions.
  • Smoked salmon is always a great compliment to caviar, which can be placed on top of a slice of fish or wrapped like in blini.
  • Chives are another addition to caviar. But, just like red onions, it must be used in moderation since just a little overdoing can easily spoil the taste of caviar.

What Drink Goes Best With Caviar?


Black caviar is a protein-rich product derived from sturgeon fish found in northern waters. For several centuries, this product has been an exquisite gourmet snack on the festive table. Caviar can go with almost any alcoholic beverage, be it vodka, wine, champagne, vermouth, or whiskey. The question is in the correct combination — expensive refined caviar will reveal its entire bouquet of taste only with a drink of the same importance. So, what drinks to pair with caviar?

What drink goes with caviar? Champagne goes best with caviar. The silky and salty taste of caviar is organically combined with the acidity of the champagne and the bubbles. Caviar is best combined with the most refined and expensive brands of champagne, like Dom Perignon, Veuve Clicquot Brut, and Louis Roederer Cristal. 

Caviar will be an excellent gastronomic pair only for brut and dry champagne. But it is definitely not worth combining it with sweet and semi-sweet drinks, they can destroy the whole impression of each other’s taste.

What Is The Best Way to Enjoy Caviar?

The best way to enjoy caviar is to put it on warm white bread toast, lightly buttered. Unsweetened crackers, biscuits, or thin crispbread are great for caviar. Caviar is also often served in tartlets or oxen. Fresh cucumber, cut into slices or halves of hard-boiled quail eggs with a spoonful of black caviar on top, is a wonderful snack. Another interesting way to enjoy caviar is to put it on top of oysters, which are served open with fresh lemon slices.

There are two approaches to drinks that go well with caviar — Russian and European.

What Drink Goes Best With Caviar? Russian Traditions

Black caviar and vodka are primordially Russian products. Russians have been pairing caviar with vodka for a long time. The United States of America, Canada, Great Britain, and other countries have adopted this tradition and are actively using it.

Russian vodka is a high-quality, popular, and expensive product. Due to the high strength of vodka, it is customary to have a snack after each glass of salty food with high-fat content. It is this combination that allows you to reveal the entire taste of the bitter drink. By the way, with this use, it will be minimal. Vodka and black caviar work in unison — the salty, greasy taste is only emphasized by a sip of scalding pure Russian vodka.

Initially, vodka was considered an expensive product and demanded a decent snack. It was customary to serve pickles, fish, and caviar. Black Caviar and vodka is still a wonderful duet that has a lot of advantages.

How do you serve vodka with caviar? Take hot pancakes with rich caviar filling, crackers, and small toasts with butter and a slice of lemon, half a boiled egg (chicken, quail), and put a spoonful of caviar. Vodka should be cold. Chill the vodka for at least four hours, preferably in the evening. It can be stored in the freezer as long as you want: it will not harden but will become thick, like syrup.

What Drink Goes Best With Caviar? European Traditions

The acquaintance of Europeans with black caviar happened at the beginning of the century before last, thanks to the Petrosyan brothers, who began to transport this product to France. At the time of balls and carnivals at the imperial court, it became a tradition to pair champagne with caviar. Expensive sparkling wine is ideally combined with a Russian appetizer, working in contrast: the fresh sour taste of the drink exploding in the mouth reveals the taste of salty caviar. It creates an amazing aftertaste, it is as if champagne and caviar dissolve in one another.

In the century before last, a traditional Russian snack began its triumphal march across Europe. This was facilitated by the expansion of trade ties, and the victorious end of the war with Napoleon for the Russians, and several waves of emigration.

The Russian traditions of using black caviar were introduced to other countries. But, they could not remain unchanged. It was in France that the second classic combination was born: champagne and black caviar. It turned out that good French wine is ideally combined with a Russian appetizer, working in contrast: the salty taste of caviar perfectly sets off the fresh and sour taste of the wine. It seems that these two products are simply dissolving into each other. Drinking a small spoonful of black caviar with a sip of a wonderful sparkling drink, gourmets get an unforgettable pleasure, which, moreover, can be stretched indefinitely.

What champagne goes with caviar? Only the best varieties of classic French champagne will go with such an exquisite and expensive snack as black caviar. The salty taste of caviar can be extinguished only by elite wines belonging to the luxury cuvée class like Cuvee Dom Perignon, La Grande Dame, Krug Grande Cuvee, Cristal, Sir Winston Churchill, Grand Siecle, Clos des Goisses, and others.

In any version — traditional Russian or classic French, black caviar in combination with elite alcohol will bring real pleasure to gourmets.

Caviar contains acetylcholine which increases the level of tolerance to alcoholic beverages. If you combine alcoholic drinks with black caviar, you can stay energetic until the very end of the party. The main thing is to know when to stop because the use of this delicacy in large quantities can cause sleep disturbance and loss of appetite.

Wine and Caviar

What type of wine goes well with caviar?  Champagne wines with fresh ginger, apple, or yeast tones are ideal for the taste of sturgeon caviar and go well with it. The light minerality of sparkling wine softens the fishy notes of caviar, which makes this union even more harmonious. Blanc de Blancs wine, Chenin, and Riesling wines go well with caviar. 

  • Spanish dry white wine made from Viura grapes goes well with sevruga caviar. The notes of grapefruit and lime present in it perfectly set off the tones of cashew nuts and the bitterness of citrus fruits that are well felt in such caviar.
  • Sauvignon Blanc from New Zealand with fresh herbal and citrus notes perfectly smooths out the pronounced salinity of Siberian sturgeon caviar.
  • French dry white wine from Chenin Blanc grapes with bright mineral and citrus notes will be an excellent gastronomic pair with red caviar of North Atlantic salmon with a spicy, salty taste.
  • Pure, elegant Chablis with rich, fruity notes and bright minerality is ideal for Beluga caviar.

Why Is Black Caviar So Expensive?


Black caviar is a real delicacy thanks to its scarcity, unique fishy and nutty taste, and, of course, health benefits. Black caviar is served in a crystal or porcelain bowl that is put on crushed ice to keep the caviar chilled. Black caviar is most often eaten with white bread, crackers, and butter only on the most special days because it is not something most people can afford.

Is black caviar expensive? Yes, black caviar is very expensive. The cheapest black caviar (sterlet) will cost at least 700$ per 1 kg, while Beluga caviar will cost at least 900$ per 1 kg. And expect to pay from $7,000 to $10,000 per 1 kg for premium Beluga caviar. 

The most expensive black caviar in the world is the albino beluga caviar, which is golden in color. Such caviar is exported under the brand name “Almas” from Iran. It is packed in one-hundred-gram jars, certainly made of pure gold, and it costs $2000 per 100 g. Check it out below:

The price of black caviar is determined by its rarity and the uniqueness of its properties. And even if the concept of taste is subjective, the overwhelming number of people who have ever tasted caviar agree that this is one of the most delicious foods on Earth.

See also: What Does Beluga Caviar Taste Like?

However, the rarity of black caviar is an ambiguous concept because in different countries at different times, the availability of black caviar was different: in the regions where sturgeon lived, caviar was a common food, while in some countries, sturgeon caviar was supplied as an exotic delicacy.

Why Is Sturgeon Caviar So Expensive?

Sturgeon caviar is so expensive because fish farmers need to grow sturgeon for 15 years before they can produce high-quality eggs. The fish farm incurs long-term costs throughout the entire cycle, which includes the costs of maintenance, equipment, feed, rent, and staff salaries. Also, the sturgeon population decreases every year, making sturgeon caviar hard to get and, hence, expensive. 

Since the early 2000s, sturgeon have been actively bred in aquaculture farms around the world because only caviar obtained from farmed sturgeon has been and remains a legal product. Gradually, black caviar ceases to be a rarity on the counter. However,  no fish farmer can grow sturgeon as it grows in the wild.

Also, the high price of black caviar is now determined by another factor: the length and complexity of the production process. For the fish to reach maturity and to be able to spawn, fish farmers must look after them for 7 up to 15 years. That is, all this time, the fish needs to be cared for and fed. The cost of long-term maintenance of sturgeon is the main reason why black caviar is so expensive.

The price of caviar also depends on the type of sturgeon. The most expensive black caviar is beluga caviar. It remains the rarest to this day since this fish reaches maturity by the age of 15 and does not spawn often. Beluga caviar is considered the most valuable in terms of taste, although not all black caviar lovers share this stereotype. The most affordable is the sterlet caviar, which is the smallest of the sturgeon. However, it also has both beneficial and delicious tasting characteristics.

The price of black caviar, like any other goods, is also regulated by the laws of the economy: the demand for black caviar has always been great because its useful and taste qualities have no analogs in nature. This is a truly valuable and tasty delicacy, a storehouse of vitamins, minerals, and amino acids.

Why is Russian caviar so expensive? Russian caviar is so expensive because the sturgeon population has decreased significantly because of uncontrolled fishing and poaching. Beluga, for example, is listed in the Red Book as an endangered species and is under state protection, catching fish of the sturgeon family is a criminal offense. Russian caviar is also expensive because of the taxes on the export and costs of transportation.

Black caviar is obtained from sturgeon fish such as beluga, sturgeon, and stellate sturgeon. However, often on the market, you can buy colored pike caviar, black bowfin caviar, or even protein caviar, which is passed off as black caviar. Of course, it is a lot cheaper, but it has nothing to do with real black caviar.

Sturgeon fish was mainly found in the Caspian and Azov seas. Fish go to spawn in the rivers flowing into these seas. It must be said that there are practically no sturgeons left in the Sea of ​​Azov for several reasons. A hundred years ago, sturgeon and their caviar were not considered a deficit, they were often a common food for ordinary people.

Now it is an expensive, scarce, rarely found product. Poaching, a catastrophic situation to the environment, and dams of the state district power station, which blocked access to spawning grounds, led to the fact that the population of the wild Caspian sturgeon has decreased dozens of times.

Why are there fewer surgeons now? The sturgeon population has decreased because of the general deterioration of the ecology in the seas, the construction of dams, hydroelectric power stations, and other hydraulic structures deprived sturgeons of access to natural spawning grounds. Predatory poaching, fishing mainly for caviar, has reduced the reproduction of these fish species.

The production of black caviar on fish farms is growing every year, however, the price of caviar does not seem to decrease. Since the cultivation and extraction of black caviar from farmed fish require colossal investments. Sturgeon breeding carries enormous risks since this species is very demanding on habitat conditions, and any stress for the fish can be fatal. Thus, farmers need to spend a lot of money on eliminating these risks.

Sturgeon farming is a fairly young industry, so farms learn from their mistakes, creating and improving their own technologies that facilitate the production process. But it may take more than 10-20 years to achieve perfection. The lack of proper competition in this business, which is necessary for the development of any industry, also plays an important role. Few companies produce good-quality black caviar. And the demand for black caviar is a lot bigger than the supply.

Is Caviar Overrated?

No, caviar is not overrated. It is considered one of the most delicious delicacies in the world and is very hard to get. Moreover, caviar is beneficial for your health. Black caviar is also an amazing source of iron, so if you need to get your hemoglobin levels uo, give black caviar a go. Black caviar also enhances learning, increases the elasticity of the walls and blood vessels, and restores cells.

Why is caviar so special? Caviar is special because of amino acids, proteins, omega-3 and omega-6 fatty acids, and vitamins A, E, D that it contains. It also contains a large number of minerals, such as selenium, zinc, iron, phosphorus, iodine, calcium, and potassium, which are necessary for the normal functioning of human organs and systems.

Black caviar is recommended for people who are prone to vascular and heart disease. Moderate doses can save a person from heart ailments. Fatty omega acids are a prophylactic agent against the occurrence of cancerous tumors, improve the functioning of the nervous system, and increase immunity.

Also, caviar has a good effect on vision. Modern medicine and cosmetology offer the consumer a large number of cosmetic preparations containing this delicacy. Doctors say that this product is a strong aphrodisiac that stimulates the release of testosterone and serotonin.

Caviar is a good remedy for iron deficiency anemia, so it is advised to include it in the diet of pregnant women. It will be equally useful for both the mother and her child. Folic acid takes an active part in the regeneration and development of tissues, hematopoietic organs, iron increases the level of hemoglobin in the blood, and magnesium protects against cramps in the legs.

How Did Caviar Become Popular?

Caviar became so popular because it perfectly copes with the prevention of many diseases and has a general strengthening effect on the body. It has a high content of polyunsaturated fatty acids, as well as iodine, calcium, and phosphorus. These elements have a beneficial effect on the functionality of the brain, strengthen the immune system, stabilize memory, prevent the development of thrombophlebitis, and stimulate blood circulation.

What Does Beluga Caviar Taste Like?


Beluga caviar is the rarest and most expensive type of caviar. It is obtained from the sturgeon Huso huso. Not many people have a chance to try real Beluga caviar, so it would be interesting to know what it tastes like and whether it is worth buying.

What does Beluga caviar taste like? Beluga caviar has a delicate taste with a nutty aftertaste. Large eggs of light gray tones have a creamy aroma with a light taste of hazelnuts. A strong, bright fishy smell of Beluga caviar is a sign of fake or illegal caviar. The taste of real Beluga black caviar is gentle, slightly salted. An excess of salt and a pronounced bitter taste is a very bad sign.

Beluga caviar contains nutrient fats and proteins, trace elements, and vitamins — everything that allows the human body to develop normally. So regular consumption of a premium delicacy will have a positive effect on your well-being. The appetizing delicacy impresses with its composition and taste, but the cost is quite high. Always tasty, filling, and very useful – that’s what can be said about Beluga caviar.

Beluga caviar contains vitamins A, B, and D. Regular beluga caviar consumption normalizes blood pressure, the functioning of the digestive system increases the protective functions of the body.

Does beluga caviar taste good? Beluga caviar tastes very good. It has a unique, delicate hazelnut taste with a creamy aroma. High-quality Beluga caviar has a gentle, slightly salted taste and a very thin shell that melts in your mouth as you are eating it. Because of these taste qualities, gourmets all over the world are ready to pay a lot of money for Beluga caviar.

Quality black caviar has a very faint odor that most people hardly catch. A strong, bright fishy smell of Beluga caviar is a sign of fake or illegal caviar. The taste of real Beluga black caviar is gentle, and slightly salted. An excess of salt and a pronounced bitter taste is a very bad sign. The best Beluga caviar has a rich taste with a creamy, nutty flavor and no bitterness.

High-quality Beluga caviar is distinguished by shiny grains that do not stick together and are of the same size. It is not recommended to store it next to pungent-smelling foods so that it does not absorb foreign odors. Beluga caviar is easy to distinguish by the large size of the eggs — they can be up to 3.5 mm. The color of beluga caviar is not black but rather grayish-silver. The shell of beluga caviar is so thin that it literally melts in your mouth.

Sturgeons live long, for example, Beluga can live up to 100 years. Moreover, the older the fish, the more valuable and tasty its caviar is. Young fish under 20 years old give caviar of deep black color. After the fish turns 45, the color of the caviar changes to gray color. Once the fish is 85, the female lays eggs of a light shade with a golden tint. Accordingly, the price of caviar from “mature” fish is higher than from young ones.

The most expensive caviar is “golden”, from almost a 100-year-old old beluga. It is produced exclusively by the Iranian company House Almas. Only 10 kg of golden caviar is produced per year, it is packed in gold jars, and the cost is from $2500 per 100 g.

Black caviar is an expensive delicacy. As with any luxury item, caviar is often counterfeited or sold in poor quality at the price of the best varieties. An honest and trustworthy seller is the best guarantee that you will receive real premium caviar for your money. You should always ask the seller for the documents and certificates on the Beluga caviar.

Beluga Caviar Characteristics

Is Beluga caviar the best? Yes, Beluga caviar is the best and the most expensive. Beluga is an amazing fish that can reach huge sizes and live up to the age of 100 years. Beluga caviar belongs to the delicacies of the premium category due to its benefits and incredibly valuable taste. It has a pronounced nutty taste, which can be appreciated by all fans of unusual and useful delicacies. 

Beluga is the largest of the sturgeon and was previously capable of reaching gigantic sizes — the body length was up to 6 m, the weight could exceed 600 kg. Today beluga is smaller. The life expectancy of individual representatives exceeds 100 years. Females mature at the age of 25 and do not lay eggs every year.

Beluga caviar is quite large and has a thin shell. Beluga eggs can be up to 3.5 mm. The shade can be light gray or almost black. Light seafood is more prized, but the darker delicacy tastes just as creamy and sophisticated. Beluga caviar can cost up to 2.5 thousand dollars per kg if the fish is mature. On average, the caviar of young Beluga costs 600$ per kg. 

How to serve Beluga caviar? Beluga has a high-calorie content, therefore it is recommended to use it in small quantities as a snack to alcohol, for example, vodka or champagne.

Beluga caviar should be served on the table in special caviar bowls and as an independent dish since it absorbs foreign odors. It is better to eat it with silver spoons since the taste of the product deteriorates when it comes into contact with other metals.

Beluga Caviar Health Benefits

Is Beluga caviar good for you? Beluga caviar is good for you because it contains a huge amount of useful elements, including vitamins A, D, and E. Just one spoonful of Beluga caviar a day is enough to improve heart function and increase hemoglobin, prevent atherosclerosis, and improve brain function.

Besides, Beluga caviar helps to strengthen immunity and improve brain activity and mood, and the nervous system. Also, caviar improves eyesight, helps cleanse and rejuvenate skin and hair growth, strengthen nails, and reduce expression lines. The skin becomes hydrated and filled with nutrients, which promotes cell regeneration. Beluga caviar is used in luxury and elite cosmetics that help to rejuvenate the skin and improve hair condition.

In a word, Beluga caviar is priceless, and although its price is quite high, every person who dreams of health and longevity should at least periodically introduce beluga caviar into their diet.

How to Identify Good-Quality Beluga Caviar

When choosing Beluga caviar, pay attention to the eggs themselves since large, light eggs taste much more pleasant than dark and small ones. As for the advice of true gourmets, they can tell the difference between real and low-quality caviar in just a few moments. If caviar cannot be crushed by pressing the tongue against the palate, then it is either overripe or artificial since real beluga caviar practically melts in your mouth. Real caviar should roll on the plate if you blow on it.

Beluga caviar is used in cooking similarly to other types of caviar. Most often on holiday tables, beluga caviar can be seen as the main ingredient in tartlets or sandwiches, as well as in the form of a delicious snack. Beluga caviar is ideal for all kinds of simple appetizers, due to its taste, it does not require complex combinations. White bread, butter, and beluga caviar will be the best combination.

Beluga caviar will go well with champagne or vodka. This type of caviar is often used to make original and delicious sauces. Naturally, it is preferable to use granular caviar in its pure form. It is served in a non-metallic container, and champagne is considered an ideal accompaniment, chilled before serving.