Beluga Caviar Species & Origin

Beluga caviar comes from the Beluga Sturgeon (Acipenser huso huso), the most prized sturgeon species, renowned for producing the highest quality caviar. These magnificent fish can grow to over 1,500 kg (3,300 lbs) and live for up to 100 years, with egg maturity taking up to 20 years. Sourced sustainably from controlled farms in China, this sturgeon caviar is ethically produced without compromising its exceptional quality. Classified as Grade 000, it represents the rarest and most refined caviar, distinguished by its superior size, texture and flavour.

Beluga Caviar Eggs Size, Appearance & Flavour

Beluga caviar eggs are large, ranging from 3mm to 3.3mm, with a thin shell that allows them to burst effortlessly on the palate. The texture is smooth and tender, almost melting in your mouth. They boast a mesmerising colour spectrum from light grey to nearly black, with a glossy sheen that signifies their premium quality. The flavour is exquisitely soft, buttery and rich, with a delicate, creamy texture complemented by subtle nutty and oceanic undertones. Their consistency ensures the eggs separate easily, delivering a smooth and luxurious mouthfeel in every bite.

Cooking Suggestions – How to Serve Beluga Caviar

• Temperature: Serve chilled at 0-4°C (32-39°F) straight from the tin, never heat, as high temperatures compromise the delicate texture.
• Utilities: Use a mother-of-pearl spoon and caviar plate to prevent metallic interference with the flavour.
• Sides: Enhance gourmet dishes by placing atop scrambled eggs, risotto or creamy pasta.
• Garnish: Fresh seafood such as oysters, scallops or tartare for an elevated experience.
• Pair: Blinis, toast points and crème fraîche: for a traditional, refined presentation.

Serving Suggestions – What to Pair with Beluga Caviar

• Champagne (Brut or Extra Brut): Crisp bubbles complement the richness.
• Ice-cold vodka (unflavored): A traditional pairing that cleanses the palate.
• Dry white wines (Chablis, Sauvignon Blanc, Sancerre): Highlights the delicate brininess.
• Crème fraîche on blinis: Balances the smooth, buttery texture.
• Mild cheeses (Mascarpone, Ricotta): Enhances the creamy profile.
• Boiled or poached quail eggs: A delicate, flavourful match.
• Lightly buttered toast, brioche or crackers: Complements the silky texture.
• Sliced cucumber or avocado: refreshing contrast to the richness.

For more information about caviar and the different varieties we have on offer, check out our ultimate guide to caviar.