Kaluga caviar is one of the most sought-after delicacies in the world.

Kaluga caviar comes from the HUSO DAURICUS sturgeon. This species is native to the Amur River basin in Russia and China and is now successfully farmed in the Thousand Island Lake in Hangzhou, China. The Kaluga sturgeon can grow up to 300kg or more. The minimum maturity for harvesting is 15+ years. The caviar it produces is characterized by large, dark brown to golden brown roe of size 3.2mm + that are smooth and firm with buttery flavour .

Kaluga caviar is produced by extracting eggs from the female sturgeon. However, the process is highly regulated to ensure the sustainability of the species. The eggs are then carefully cleaned, salted, and vacuum packed to preserve their quality.

Kaluga caviar is unique in several ways. Firstly, the size of the eggs is much larger than other types of caviar, with a diameter of up to 3.2mm+. Secondly, its flavor profile is distinct. Kaluga caviar has a rich, buttery taste that is smooth and firm texture. It also has a long finish, which means the flavor lingers in your mouth after you’ve eaten it.

The best way to enjoy Kaluga caviar is to serve it chilled and on its own, preferably on a mother of pearl spoon, to avoid any metallic taste. You can also pair it with a glass of chilled champagne, Vodka or dry white wine to enhance its flavor. Another popular way to enjoy Kaluga caviar is on a blini with a dollop of sour cream.

Main Features:

• Non-Pasteurized
• Malossol, no Borax salt
• No Preservatives
• Vacuum Packed
• Shelf live 3 month. store at -2 to 1 degree C.