KASPIA Reserve Beluga Caviar

Product: Reserve Beluga Caviar
Brand: Kaspia
Producer: Caviar Kaspia
Country of origin: France
Region: Ile de France
Town: Paris
Approximate price per kilo: 12.500 euros/kilo
Approximate weight:  30, 50, 125 and 250 gr.
Prizes and recognition: One of the most important experts in the world of caviar.
GourmetSearcher.com score out of 100: 98.5/100
Why does it deserve our mention? Because of the know-how they have accumulated during the more than 80 years of their history, the quality control they require of their suppliers and the rigorous selection process they carry out in the basement of their establishment at the Place de la Madeleine in Paris.  Maison Kaspia was founded in 1927 by a Russin immigrant who lived in Paris and it has established itself as an institution within the world-wide caviar culture.  Caviar is a healthy food: very low in fat and calories yet rich in omega 3 and vitamins.  Caviar comes from the unfertilized eggs of the female sturgeon, one of the oldest species (it’s been calculated that they have been swimming the seas for 250 million years) and who lives in the depths of the cold waters of the Caspian and Black Seas. The Beluga, the largest of the 20 existing species, can reach up to 800 kilos and four meters long.  Beluga comes from the Huso Huso variety of sturgeon.  This Beluga gives the largest grains that have an unequaled creamy texture, and are sweet and rich.  The color typically ranges from light to the deepest gray.  Today the sturgeon is a protected species because it is in danger of extinction, so all the caviars available today, and for some years now, have been raised in captivity, although they are still some of the most expensive, sophisticated and exclusive foods in the world.  It must never be eaten with a metal or wooden spoon because that could alter the grain.  It must always be eaten with a spoon of mother of pearl, ceramic, or glass.  Take it out of the refrigerator 15 minutes before eating and consume in small quantities to slowly savor it, tasting the long, deep flavor of each grain.    The recommended serving is 50 grams per person.
How should you eat or cook it? On a blini, with crème fraiche or with Russian style potatoes. 

What wine should you drink with it? A white vodka like Youri Dolgoruki or with Champagne like Louis Roederer Cristal.
How should you keep it? In the refrigerator between 2 and 6ºC.
Where can you buy it? Directly from www.caviarkaspia.com.

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