Beluga Caviar, Tibetan Caviar
Sourced from areas rich in fresh spring water, in a completely pollution-free environment. The magnificent surroundings and the nature of the waters ensure the high quality of the sturgeon farming.
What is caviar?
What we call caviar is the unfertilized roe of the female sturgeon. Sturgeon is one of the oldest species on the planet. For decades, wild sturgeon originally from the Caspian Sea were fished without any control, leading to overfishing of the species to the point of near extinction.
Today, all caviar that is legally consumed and marketed comes from farms with natural waters, strictly adapted for sturgeon farming and similar to the natural conditions in which the wild species would live.
The CITES Convention (Convention on International Trade in Endangered Species of Wild Fauna and Flora) establishes a worldwide network of controls on the international trade in threatened wild species and their products, requiring the use of official permits to authorize their trade.
The aim of the CITES Convention is to ensure that international trade in wild animals (as in the case of sturgeon) and plants is legal, sustainable, traceable, and does not endanger their survival.
Tibetan Caviar
Tibetan Beluga Caviar is obtained from the female Huso Dauricus sturgeon, also called kaluga, which is closely related to the traditional beluga of the Huso Huso species. Its farming in fish farms is recent, where it needs more than 12 years to reach maturity and begin producing eggs. It is native to the Amur River, which runs along the border between China and Russia. Beluga is the most prestigious and renowned caviar in the world. Its roe has a fine skin and a diameter of over 3.2 mm. Its texture is firm, with a unique glossy sheen, and its intense creamy flavor with a hint of hazelnut is a pleasure for the palate. Its color is light, ranging from dark brown to greenish gray.
Caviar classification
Sturgeon contains up to ten different types of amino acids necessary for the proper functioning of our body. There are more than ten different species of sturgeon, each offering different types of caviar according to egg size, color, and flavor. In any case, caviar is a special food, appreciated for its quality and sublime taste, which must maintain uniformity in the size and color of the eggs. The larger the grain, the more flavor it releases as it bursts on the palate.
As for the color of the eggs, it depends on the age of the sturgeon from which they come. Other aspects to assess when appreciating the quality of caviar are its shine and the firmness of the skin. The glossy appearance of the eggs is an indicator of freshness and of the correct storage process used, while the skin must be firm enough to burst on the palate, yet smooth enough to melt in the mouth.
Ingredients: Russian sturgeon roe (Acipenser gueldenstaedtii), salt, preservative E 285.
Allergens: contains fish.
Aluminum tin.
Product/importer: Mariskito (Galicia)
NUTRITIONAL VALUES 100 g
- Contains 96.8%, E285 Borax (natural preservative)
- Energy value: 927Kj/222 kcal
- Fat 14.2 g
- of which saturated 2.4 g
- Carbohydrates 0 g
- of which sugars 0 g
- Protein: 23.6 g
- Salt 0.05. g
Best before: In our case, the best-before date is approximately 50 days from the packing date.
Storing caviar
Once you receive the caviar, we recommend keeping it in the refrigerator, chilled at no more than 4ºC until it is time to serve. We also recommend opening the tin 5 minutes before serving so it can naturally reach room temperature.
Cooking with caviar
There are many ways to enjoy good caviar, in addition to the traditional ways of tasting it on its own.
It is not recommended to use metal or stainless-steel utensils to eat caviar, as they may alter its flavor. Mother-of-pearl, glass, or plastic spoons are recommended.
Made in Spain Gourmet pairing: Pair it with a premium rosé cava or a brut nature reserva or gran reserva.