Caspian caviar

Beluga caviar from the Caspian Sea is considered the finest caviar in the world due to its extra-large grain (3-3.5mm), silky texture that melts in the mouth, and buttery flavor with nutty notes. It comes from the Huso huso sturgeon, which takes 15-20 years to reach maturity. However, Osetra Imperial caviar is preferred by many connoisseurs for its more complex flavor and crisp texture. Both Caspian varieties surpass conventionally farmed caviar in quality.

Yes, Caspian caviar is the highest quality available . The unique ecosystem of the Caspian Sea (cold, mineral-rich waters, specific tidal cycle) allows sturgeon to develop larger, creamier, and more flavorful roe than in other regions. The three main varieties (Beluga, Osetra, Sevruga) only reach their peak in the Caspian. That's why it's up to 3-5 times more expensive than caviar from European or Chinese aquaculture.

The three classic types of Caspian caviar are:

• Beluga : Very large grain (3-3.5mm), mild and buttery flavor, the most expensive (€800-1,200/100g)
• Osetra (Ossetra) : Medium grain (2.5-3mm), complex flavor with nutty notes, firm texture (€350-850/100g)
• Sevruga : Small grain (2-2.5mm), more intense and salty flavor, matures faster (€200-400/100g)

There are other varieties such as Kaluga, Sterlet or salmon caviar, but these three from the Caspian are considered the true jewels of gastronomy.

The price of authentic Caspian caviar in Spain varies depending on the variety and quantity:

• Iranian Beluga Caviar: €600-1,200 per 100g
• Osetra Imperial Caviar: €350-850 per 100g
• Sevruga Caviar: €200-400 per 100g

Common sizes: 30g (€180-360), 50g (€300-600), 125g (€800-1,500). The price reflects scarcity (sturgeon take 8-20 years to mature), artisanal production, and CITES-certified traceability. Avoid "Caspian" caviar <€150/100g - it is likely from undeclared aquaculture.

Essential checks :

• CITES Certification : Yellow label with a unique code that traces the origin of the sturgeon
• Country of origin : You must indicate Iran, Azerbaijan or Russia (other countries do not have a Caspian coastline)
• Reasonable price : Minimum €200/100g - any cheaper "Caspian" caviar is suspicious
• Scientific name : Huso huso (Beluga), Acipenser gueldenstaedtii (Osetra), Acipenser stellatus (Sevruga)

At Bacalalo we guarantee authenticity with a CITES certificate included in every purchase and complete traceability from fish farm to your table.

For a luxury gift , we recommend:

Caviar connoisseurs : Iranian Beluga Caviar 50g (€500-600) - presented in a wooden box, maximum prestige.

First time with premium caviar : Osetra Imperial Caviar 30g (€250-300) - more accessible but equally exceptional taste.

Tasting pack : Set 3×20g (Beluga, Osetra, Sevruga) with mother-of-pearl spoons (€350-400) - allows you to compare varieties.

Always include blinis, crème fraîche, and a good bottle of Brut champagne . Caviar should be eaten fresh, so let the recipient know it will be delivered chilled.

Classical accompaniments :

• Blinis : Russian buckwheat pancakes, served warm
• Crème fraîche : French sour cream, never sweet whipped cream
• Finely chopped chives : Adds freshness without overpowering the caviar
• Hard-boiled egg : White and yolk grated separately (optional)
• New potatoes : Boiled, cut in half, with butter

Drinks : Chilled Brut Champagne or premium Russian vodka at -18°C. Avoid red wine (tannins compete with the caviar). Some osterias serve caviar on oysters with a few drops of lemon – a spectacular combination.

Recommended servings :

• Main appetizer : 30-50g per person (enough to savor at leisure)
• Garnish or gourmet touch : 10-15g per person (on a plate of pasta, fish or eggs)
• Formal tasting : 15-20g per person of each variety if several are served.

For a gathering of 6 people as an appetizer: buy 200-250g total (for example, a 250g tin of Osetra). Caviar is so concentrated in flavor that small amounts provide great satisfaction. It's better to be generous than to skimp – it can always be stored in the refrigerator for 2-3 days.

5 factors that justify the price :

1. Maturation time : Sturgeon take 8-20 years to produce quality roe (vs 4-6 years salmon).

2. Low yield : Only 10-15% of the sturgeon's weight is usable caviar.

3. Artisanal process : Manual extraction, grain-by-grain selection, precise salting (2.8-3.5% salt).

4. Regulated scarcity : CITES quotas limit production to protect the species.

5. Unique ecosystem : Only the Caspian Sea produces the conditions for caviar of this quality.

A 20-year-old Beluga sturgeon produces 3-4 kg of caviar that sells for a total of €20,000-30,000. The price reflects decades of investment per roe.

Yes, if it has CITES certification . Following the overfishing crisis of the 1990s and 2000s, Iran and Azerbaijan implemented sustainable aquaculture in the Caspian Sea itself .

• Enclosed breeding facilities that prevent the escape of specimens
• Repopulation programs: return juveniles to the natural environment
• Strict annual quotas controlled by CITES
• Complete traceability from spawning to sale

Each tin has a unique CITES code with: country of origin, species, year of production, and fish farm. Our caviar is 100% compliant with international regulations. Buying CITES-certified caviar helps conserve the species by funding breeding programs.