Beluga

Beluga caviar is the highest priced type of caviar, an icon of luxury and exclusivity. The large eggs shimmer in all shades of black, have a thin shell and a particularly rich taste that leaves a pleasant and fresh aftertaste.

The beluga is the largest freshwater fish that has lived on Earth for almost 200 million years and, like all other sturgeons, has learned to adapt to many different habitats.
Beluga caviar ranks first in taste and is much favoured by gourmets. A kilogram of this kind of caviar is sold in the United States and Western Europe for as little as €2,100. The large eggs (up to 4 mm) are grey, dark grey or silver in colour with a subtle nutty flavour.

The most costly beluga caviar is the Iranian-made 'golden caviar'. The colour is golden white or white with a yellowish hue. It comes from albino beluga, and the fish itself must be very old, as much as a century old. Not many of these ancient 'goldfish' are left on Earth.

Ingriedients

Osetra roe (Huso huso), salt, E285

Nutrition facts per 100g

Energy	1141 kJ / 273 kcal
Fat	18,6 g
Saturated fatty acids	4,6 g
Carbohydrate	2,2 g
Sugar	0 g
Protein	26,1 g
Salt	3,5 g

Fish	Yes
Wheat flour (gluten)	No
Crustaceans	No
Eggs	No
Peanuts	No
Soya	No
Milk	No
Nuts	No
Celery	No
Mustard	No
Sesame seeds	No
Sulphur dioxide and sulphites	No
Lupine	No
Molluscs	No