Beluga is the largest and rarest of all the Sturgeons. Due to the scarcity and prestige of Beluga Caviar it was known to be reserved for royal families. The flavor can only be described as a perfect balance of salt and butter undertones. It is also known to be the best tasting caviar in the world.
The Beluga Sturgeon can take up to 25 years to reach maturity. It can measure up to 6 meters or 20 feet in length and live for more than one hundred years. The fish harvested for caviar can reach up to 2,000 pounds (900 kg). The eggs themselves are the largest among the Sturgeon family, and range in colour from dark gray (almost black) to light gray. This particular caviar has a very distinctive rich, creamy flavour with a delicate texture.
As with most caviar’s, Beluga is usually handled with a spoon made of mother of pearl, bone, or other non-metallic material, as metal utensils tend to impart an unwelcome metallic taste to the delicate and expensive roe. But Beluga caviar, unlike less expensive varieties, is usually served by itself on toast, whereas other caviar’s can be served in a variety of ways, including hollowed and cooked new potatoes, on a blini, or garnished with sour cream, crème fraîche, minced onion or minced hard boiled egg whites. The higher-grade caviar’s, including Beluga, usually receive very little embellishment. These items can, however, be served with Beluga to be used as palate cleansers.