Experience The Best Caviar for Less

Only 100 grams of black caviar provide 1/3 of the body’s daily protein requirement. It is important to note that black caviar proteins are of high quality and contain essential amino acids. Experts from the United States argue that the use of protein-rich foods, even with a slight restriction on the total calorie content of the diet, leads to a pronounced decrease in body weight due to adipose tissue. Due to the abundance of proteins in the composition, caviar causes a feeling of mechanical overflow of the stomach, stimulates the synthesis of satiety hormones (cholecystokinin, YY peptide), which depress the centers of hunger in the brain. The result – a person consumes less food in the next few hours. The ability of the delicacy to accelerate the breakdown of adipose tissue in the body in order to meet energy needs is also noted.

Beluga

The largest representative of the sturgeon family. Beluga caviar ranks first in terms of taste and is highly valued among gourmets. In the United States and Western Europe, such caviar is sold for 4,000-5,000 dollars per kilogram. Large eggs (up to 2.5 mm) are gray, dark gray or silver in color with a subtle nutty flavor. Easily absorbs all foreign odors. The most expensive beluga caviar is the “gold caviar” (golden caviar) produced in Iran. Color – golden white or white with a yellowish tint. It is obtained from albino beluga, and the fish itself must be very old, almost a hundred years old. They say that there is nothing tastier in the world. More expensive too. This caviar is packaged by Iranian producers in 995-carat gold jars and costs $2,500 per 100 grams (the average cost of a kilogram of black caviar on the Western market does not exceed $600). And this is understandable: there are not so many such ancient “goldfish” left on Earth. The taste of beluga caviar is somewhat reminiscent of hazelnuts, and it has almost no fishy smell. The eggs literally melt in your mouth (unless, of course, the product is of high quality). There is an evaluation category for beluga caviar by color: “0” – dark-colored caviar, “00” – medium-dark color and “000” – light, usually pearl gray color.

Kaluga

The second largest fish of the sturgeon family. Kaluga caviar has a dark gray color, sometimes with a slight greenish tint, the eggs are large and shiny. Among lovers of the delicacy, it is believed that kaluga caviar is not only the largest in size among sturgeons, but also has the mildest taste.

Russian sturgeon

The color of sturgeon caviar can be completely different: from dark gray to dark brown and gold. As the fish ages, the color of the caviar changes to a light amber, and it acquires an extremely subtle smell, described as “nut with cream”.

Stellate sturgeon

The eggs are small, black. Although the value of fish is prohibited, sturgeon is successfully grown in fish farms. Smooth large eggs delight the eye with a golden brown color.

Sterlet

The smallest representative of the family and sturgeons. Widely distributed in Russia. The eastern border of the range in Siberia is the Eniyu River. Sterlet is characterized by small shiny gray eggs. The delicacy has a rich taste and aroma, it will be an ideal addition to the original Russian drink.

Amur sturgeon

Lives near the border of Russia and China. Since catching this fish is prohibited in Russia, sturgeon is successfully grown in fish farms. Smooth large eggs delight the eye with a golden brown color.

Persian sturgeon

The caviar of this fish has a variety of flavors, the color can vary from light brown to gray, the eggs are large and smooth. This sturgeon is caught in the Caspian Sea. Currently, it is mainly produced in Iran.

Bester

A hybrid of beluga and sterlet that reaches puberty early and produces rather large, pearl-colored caviar with a mild taste. sturgeon caviar is in third place; it is believed that it has an amazing taste and delicate aroma. The eggs are more elastic than the beluga ones, but this does not detract from the merits of the sturgeon caviar.