Caspian caviar

The Caspian Caviar Collection brings together an exclusive selection of gourmet caviars from the natural environment of the Caspian Sea: Iranian Beluga, Imperial Iranian Beluga, and Imperial Iranian Osetra . These sturgeon roe boasts a silky texture, uniform grains, and an elegant flavor, designed for the most discerning palates.

Each variety is distinguished by its deep aromatic profile, brilliant color, and perfect balance between salinity and creaminess , offering a unique gastronomic experience. Ideal to pair with champagne, blinis, or sour cream for the most special occasions.

Iranian caviar from the Caspian Sea region is considered among the most prized in the world due to the quality of the sturgeon and the meticulous care taken in its production. In this Caspian Caviar collection, we have brought together three key examples:

  • Iranian Beluga Caviar
  • Imperial Iranian Beluga Caviar
  • Imperial Iranian Osetra Caviar

Iranian Beluga coffee is characterized by its large, delicate beans with a very creamy texture and a smooth, buttery, and elegant flavor. The Iranian Imperial Beluga selection comprises top-quality batches with very uniform beans, a striking sheen, and an even more refined flavor profile.

Iranian Imperial Osetra offers a slightly firmer grain and more complex nuances: notes of nuts, butter and iodine, ideal for those looking for a caviar with more personality but just as sophisticated.

These products are designed to be enjoyed with utter simplicity: served very cold, on blinis, brioche bread, boiled potatoes, or simply in your hand, accompanied by very mild sour cream or on their own, without any embellishment. A collection for those who want to bring a high-end caviar experience to the table.

Filter:

Availability
0 selected Reset
Price
The highest price is 1.000,00 € Reset
€
To
€

3 products

Caviar Beluga Imperial Iraní 30gr – Bacalalo
Caviar Beluga Imperial Iraní 30gr – Bacalalo
On Sale from 115,00 €
Imperial Iranian Beluga Caviar
Buy now
Up to -20%

Caspian caviar: origin and prestige

The Caspian Sea region is historically one of the great cradles of caviar. The natural conditions, tradition, and knowledge accumulated over generations have given rise to Beluga and Osetra caviars of the highest international prestige.

Differences between Beluga and Imperial Osetra

Iranian Beluga caviar is distinguished by its large grains and very creamy texture, with a smooth, buttery flavor. Iranian Imperial Osetra caviar offers a slightly smaller and firmer grain, with hints of nuts, butter, and a mineral note that makes it particularly appealing to palates seeking complexity.

What does “Imperial” mean in caviar?

The Imperial designation refers to batches selected for their grain size, luster, uniformity, and organoleptic quality . These caviars are intended for special occasions, service in haute cuisine, and tables where the utmost distinction is sought.

How to serve Caspian caviar

Caviar should ideally be served very cold, but never frozen , in bowls over ice. It is recommended to use spoons made of mother-of-pearl, bone, wood, or plastic (not metal) to avoid altering the flavor. It can be accompanied by blinis, boiled potatoes, soft butter, or light sour cream , although many prefer to enjoy it on its own.

Pairing: what to drink with caviar

Caviar pairs particularly well with brut nature or extra brut champagne, dry sparkling wines , and some very clean, well-chilled vodkas . The aim is to complement the caviar without overpowering its nuances.

Frequently Asked Questions

  • El entorno del Mar Caspio ha sido históricamente una de las zonas más valoradas para el caviar por la calidad del esturión y la tradición en su elaboración, lo que se traduce en granos muy cuidados y sabores elegantes.

  • Ambos proceden de Beluga, pero la categoría Imperial corresponde a lotes seleccionados por su mayor uniformidad, brillo y tamaño de grano, ofreciendo una experiencia todavía más exclusiva.

  • El Osetra Imperial suele tener un grano algo más pequeño y firme, con matices de frutos secos y un perfil algo más marcado, mientras que el Beluga es más cremoso y suave en boca.

  • Debe mantenerse refrigerado, idealmente entre 0 °C y 4 °C. Una vez abierto, es recomendable consumirlo en 24 - 48 horas para disfrutarlo en su mejor momento.

  • No es recomendable congelar el caviar, ya que puede alterarse la textura del grano y perder parte de sus propiedades organolépticas.

  • Clásicamente se sirve con blinis, pan brioche, patata cocida, crema agria suave o mantequilla, y se acompaña con champagne o espumosos secos.