Our big-seeded Economical Golden Kaluga Hybrid (Acipenser shrink x Huso derricks) is highly durable and brilliant caviar with a golden tone. It has a great snap and mouthfeel and is buttery and clean. This is an excellent choice for consumers interested in consuming authentic caviar but constrained by their budget. We are pleased to provide a comprehensive selection of quality, sustainably farmed caviar uniquely packaged for Regalis. Each of these caviars is produced without the use of any borax, techniques of pasteurization, colors, or other unsavory practices. Because we have complete traceability, we can link every fish to its jar. Any other caviar on the market cannot match the authenticity and purity of our caviar. 
The Missouri and Mississippi Rivers are home to the American sand sturgeon, a hackleback, pickaxe, or switch tail. It grows faster than other species and is about 38 inches long when it is fully grown. This small caviar comes from the smallest sturgeon in the world. And it has all the qualities and tastes of the traditional wild sturgeon. Our most popular domestic sturgeon caviar is Hackleback, a unique flavor and a black eggshell with emerald and gold colors. The roe is dark and firm, and it has a flavor that is very mild and delicate. The Hucklebuck is the only sturgeon that can be caught and sold in the United States. It is also the last wild sturgeon in the country. A lovely item from the USA that was seen in the wild. Hand-packaged items are checked for color, size, freshness, taste, texture, and quality. 
Kaluga caviar price
The Chinese caviar brand Kaluga Queen is produced by Hangzhou Qiandaohu Xunlong Sci-Tech Co., Ltd. Annually, the firm has 60 tonnes of caviar, making it the biggest caviar producer in the world and accounting for 30 percent of global output. Production. Kaluga Queen provides caviar to 21 of the 26 3-Michelin-star restaurants in Paris. The Beluga, or Kaluga, is the most ethical and environmentally responsible alternative to the wild Caspian Beluga. This is the caviar to choose from if you want to experience the flavor of genuine beluga. A vast pearl was bursting price with a deep, nutty taste—1 oz. In China, a business named "Kaluga Queen" dominates caviar production. Experts from the country's Ministry of Agriculture registered the trademark in 2005. In the midst of a trade dispute with China, the United States levies a 25% tax on Chinese caviar. Last year, a Chinese caviar manufacturer produced 86 tonnes of caviar, half of which was shipped to EU nations. 20% are shipped to the United States, whereas 10% are sent to Russia. Each kilogramme of caviar costs between 10,000 yuan ($2,000) to 180,000 yuan ($26,000) depending on the variety. Estrogen caviar is the most costly, costing up to 2 million yuan, or the price of a Ferrari. The sturgeon caviar is four meters long and 300 kg in weight. Calologquin China now has a yearly revenue of 220 million yuan, and its key clients include the world's leading restaurants, like Lufthansa. 
Kaluga caviar vs beluga
Due to the very excellent quality of beluga, Astra, and Kaluga caviar, these three species of caviar are constantly among the most sought-after. When determining who makes the greatest caviar in Iran, the beluga is the uncontested victor. No comparable species exists. The name "elephant caviar" refers to the roe obtained from fish able to thrive in the filthy Caspian Sea environment. This roe is regarded as the tastiest and most costly caviar. Beluga caviar's large, light-brown, buttery-flavored, and relatively firm-textured beads are favored by caviar enthusiasts. The Beluga Sturgeon is the source of the delicacy known as caviar. Even though Astra caviar is the second most popular kind of Iranian caviar, its seeds are much smaller than those of Beluga caviar. The weapon involves the usage of reef fish bones, which are much smaller than those of elephant fish. In addition to the Caspian Sea being the primary source of the fish used in the production of Astra's premium caviar, Iranian farms are also responsible for its production. Due to its buttery and nutty aromas and velvety texture, Astra is considered by many to be Iran's finest caviar. This flavor is an excellent option for the many folks who like beluga caviar but would want to experience something a little bit different than what they are used to. Using Kaluga caviar, which has a more aesthetically attractive look than Astra and Beluga kinds, may result in significant cost savings. The origin of Kaluganey is either the Caspian Sea or a farm, and its flavor is remarkably similar to that of Astra. 
Hackleback caviar
Substant running rivers in the central United States provide Hackleback Caviar, a low-cost delicacy. This caviar tastes very much like Osetra and Sevruga. The shiny black eggs have a little golden tinge to them. The flavor of the caviar is buttery and fragrant, with a strong nutty undertone. Wild North American Sturgeon, or Shovelnose, is the source of this Hackleback caviar. Caviar from shovelnose sturgeon, scientifically known as Scaphyrhynchus platorhynchus, is more often referred to simply as sturgeon caviar. This wild freshwater caviar is medium-sized, grey to virtually black, and iridescent. It is produced in the Missouri, Ohio, and Mississippi rivers in the United States of America. It is reminiscent of ostra and Suruga caviar, found in the Caspian Sea, but has a distinct flavor with a robust nutty and buttery taste. Our wild caviar originates in the United States, namely from the Mississippi River. 
The Scaphirhynchus plateorhynchus, sometimes known as the black sturgeon, is the smallest of the freshwater sturgeon species that are endemic to North America. The term "huckaback," "sand Caviar," or "wheelchair" is often used to refer to it. The spiny band is the uppermost portion of the caudal fin's top lobe and runs along its length (usually broken in adulthood). The shovel sturgeon is the only species of sturgeon that is harvested for commercial purposes in the United States, and it is also the most common kind of sturgeon found in the Missouri and Mississippi river systems (Pflieger 1997). The sides and backs of a sturgeon are bony, and there are four tentacles located under the pedestal. There are a total of 25 species of sturgeon known to science, with 17 belonging to the genus Acipenser. Sturgeons are found in the marine, freshwater, and brackish environments of the Netherlands, which is located in the northern hemisphere. Sturgeon is highly valued for its flesh and enclosures, and many parts of the fish, including its banknotes, are used to produce higher-quality caviar (Barton 2007). 
Kaluga caviar vs osetra The roe of the kaluga has a taste that is somewhat more robust than that of the osetra, while the roe of the sevruga has the most robust flavor and the smallest spawning. The sturgeon, which is the smallest species of sturgeon, has a roe that is bigger than that of the sevruga but has a taste that is less robust. Because people thought the sterlet might be used as a source of food, they almost bred it to extinction. Be careful to relax and enjoy caviar without making the experience too difficult for yourself. It is best to serve the caviar on a simple substrate, such as a classic buckwheat pancake, so that the subtle taste of the caviar may be appreciated to its full potential. The best options are unadorned bread loaves, toasted brioche, or plain cookies. After that, you may finish the crepes by placing a very little amount of whipped cream on top of each one, followed by the caviar. For those who are not interested in embellishing their caviar, the traditional method of eating it is to use a spoon and break the eggs by pushing them against the roof of your mouth with your tongue. 
When serving caviar, you should never use metal. Due to the delicate nature of caviar, using a bowl or spoon made of metal will impart an "off-flavor" taste to the caviar. This occurs when the metal comes into contact with the caviar. Caviar is traditionally presented in a dish made of ice and eaten with a pearl or bone spoon while dining on haute cuisine. Glass will serve just fine if you don't have access to such a luxurious service. If all else fails, a plastic pan should be tried before moving on to a metal one. 
Osetra caviar Osetra caviar, commonly known as Osetra caviar, is one of the greatest caviar on the earth, along with Beluga and Sevruga caviar, and some consider it the best caviar in the world. Oysters are golden to brown and work nicely with pasta, chicken, and shellfish. This caviar is reported to offer the most astounding variation in flavor, shape, and color. The roe ranges in color from golden to brown and is best matched with pasta, chicken, and oysters. The Ultimate Guide to Osetra Caviar 3 - Caviar Lovers The purported explanation for their shift in size, taste, and color is that oysters are bottom feeders, therefore the eggs make up the flavor of the food they consume. Suppose you attempt to open a few cans of Osetra caviar and taste them one by one. In this circumstance, everyone will taste, look and smell differently. Why is Ostra caviar so precious? First, the source of this caviar is in the Caspian Sea. Osetra is one of the three primary varieties of sturgeon from which the greatest caviar is usually produced. It is one of the most precious and highly respected caviar, along with beluga and horse caviar. 
Osetra is noted for its nutty, almost creamy nutty taste and a delicious explosion with peppery sea notes. The eggs are normally black to dark brown with golden streaks, and in rare instances even white. While Osetra Caviar is separated into two classes based on uniformity, size, color, clarity, softness, and fragrance, Imperial Caviar is only available in Grade 1 status. Origin of Ostra sturgeon: The Osetra sturgeon is one of the oldest fish in the world, going back to the period of dinosaurs. There is little question that it is native to the Caspian Sea. They are one of the primordial animal species whose appearance has never altered throughout time. 
Imperia caviar Imperial caviar Is the delectable Osietra caviar from the Russian sturgeon! Less well-known than the famed Beluga, Russian sturgeon caviar, also known as Acipenser Gueldenstaedtii among aficionados, is the most diversified in terms of production. Our Imperial caviar is notable for: Medium-sized solid grain with a grain size of 2.8 to 3 millimetres Light brown to amber hue with sparkling gold undertones This caviar is a marine delicacy that impresses with its finesse and nutty aftertaste Imperial caviar production with almost four decades of expertise The Acipenser Guelden staedtii is a medium-sized sturgeon that may grow as long as a person, between 1.5 and 2 meters. His weight ranges between 80 and 200 kg. Under the pointed snout of his short and enormous head, he extends the retractable trunk to absorb vegetation and tiny fish and crustaceans. After maturing for nine years, only then do the females produce the priceless caviar. A species-appropriate treatment is essential to us and serves as a quality guarantee for our world-class caviar. 
Our sturgeon farm is a vast, natural lake environment. This natural farm offers sufficient room and water for the animals. The breeding of sturgeon caviar is managed by our caviar master, who has over 40 years of expertise supervising sturgeon caviar breeding facilities. Availability and ingredients: Obviously, our company's sturgeon roe is consistently and consistently fresh. Therefore, we immediately bottle the caviar after receiving your purchase. All of our sturgeon caviar variations may be stored unopened at 4 ° C for at least eight weeks. Once opened, sturgeon roe may be stored in the refrigerator for 1-2 days with a tightly sealed cover. Please take notice of the expiration date printed on the packaging. During processing, the use of preservatives, such as salt, is kept to a bare minimum (2-3 percent ). Pure caviar enjoyment awaits you with us! See Ingredients and Nutrition Facts for a complete list of the food's components.