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Origin: Amur River, Russia

Food Facts: Kaluga caviar comes from the sturgeon species Huso Dauricus also referred to as the River Beluga. This species is known to be the largest predatory fish in the Amur River Basin and is revered as the largest freshwater fish in the world. Our Kaluga caviar only consists of two ingredients, Sturgeon roe and salt. Processed using the malossol method, this low salt preservation procedure helps prolong shelf life as well as maintain quality and flavour. Caviar is a great source of many essential vitamins, minerals, as well as omega 3 fatty acids. Vitamins A, E, B6, B12, iron, magnesium, and selenium are just a few.

Taste/ Cooking: The taste and texture of Kaluga Caviar is similar to the Beluga. Large, dark, glossy eggs with an oily, nutty flavour are some of the attributes found in our Kaluga Caviar. It gives off a smooth silky texture after the initial “pop” of the eggs and carries a wonderful brininess and piscine flavour. Common methods of preparation include serving on crackers, toast, or blinis accompanied with condiments such as crème fraise, chives, and/or hardboiled egg whites.

IMPORTANT: Avoid using a silver or stainless-steel spoon as it will alter flavour, instead use plastic, organic material (mother of pearl), or gold-plated utensils. 

IMPORTANT: Avoid using a silver or stainless-steel spoon as it will alter flavour, instead use plastic, organic material (mother of pearl), or gold-plated utensils.