Beluga Royal Gold Label

R 2,863.00 | 57,260 StyleMiles – R 12,120.00 | 242,400 StyleMiles


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Traditionally the largest of all Caspian pearls, the rare delicate light grey berries of the Beluga, offer an elegantly mild and buttery flavour. Irania Malossol mild salting by our Iranian caviar chef. Because of its immense size, the Beluga caviar has the biggest eggs, which are the most highly prized for their large grain and fine skin. The egg color varies from light grey to nearly black. The lightest grey is the most highly appreciated, although the taste, described by experts as “a faint flavour of the sea”, should not be affected by the egg colour.

Origin: “Huso huso“ The beluga or European sturgeon (Huso huso) is a species of anadromous fish in the sturgeon family (Acipenseridae). It is found primarily in the Caspian and Black Sea basins. Beluga is a huge and late-maturing fish that can live for 118 years. The female beluga sturgeon takes up to twenty-five years to mature and produce eggs. Beluga caviar is the largest-grain caviar and varies in color from light to dark gray. These Beluga pearls are the most delicate and have a mild buttery flavor.The experience of tasting the unique flavor of Beluga caviar, exalting your sight with eggs of big size it is among the most exclusive and delicious gastronomic refinements.

Culture : aquaculture, near the Caspian Sea ( Iran)

Colour: light to dark grey.

Pearl: Large – sized

Flavour: most delicate and mild butter flavour,

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Imperial Heritage Caviar at a glance...


Thirty years of experience in environmentally sustainable sturgeon farming of the most prized sturgeon species guarantee our Imperial Heritage caviar a flavour that’s luxuriously refined, while respecting nature’s balance.

As a direct importer and major distributor of Caviar, we are able to provide the best selection of caviars in order to endow our loyal customers with all their gourmet pleasures.

Caviar has enjoyed lasting fame as the luxury treat in the most upscale social circles. So what’s the story behind the mystery and mystique of this luxurious indulgence?

Caviar is basically the roe (eggs, also sometimes referred to as “berries” or “pearls”) of the female sturgeon, a large – it can grow to over 3000 lbs, but averages 60lbs- migratory fish that has roamed the cold waters of the northern hemisphere for over 250 million years. Sturgeon is found mainly in the Caspian Sea, which laps the shore of the two major caviar-producing countries in the world, Russia and Iran, but is also found in the Black Sea, some parts of the Pacific Northwest and South Atlantic regions of North America, and is common in the big lakes and rivers in Europe. Although it is a saltwater fish, it spawns (lays eggs) in freshwater.

The British kings of the middle ages reserved all the sturgeon for their own consumption and knighted it the “Royal Fish”, set aside solely for royalty. However, it was the Persians who first prepared and savored sturgeon roe- the word “caviar” actually comes from the Persian word “khav-yar” which means “cake of strength” or “cake of power”, because the people of Persia attributed many medicinal powers to caviar. The Persians collected the fish eggs on the Kura River, but the tradition of salting fish roe for consumption actually originated in China, where carp eggs were prepared in this manner.

The first known record of caviar dates back to the Greek scholar Aristotle. In the 4th Century B.C. Aristotle described this delicacy as the eggs of the sturgeon, heralded into banquets amongst trumpets and flowers. But it was Russia and the Russian Tsars that catapulted caviar into the world of utter luxury.

The tradition of preparing caviar has remained the same for thousands of years, and is one of the many reasons why caviar prices are so exorbitant. The harvesting, preparation and manufacture, of caviar is incredibly arduous, and follows strict traditional methods.

The birth of caviar – almost literally- begins with the removal of the fish eggs (roe) from the sturgeon. One of the many reasons sturgeon populations have been in such sharp decline is because the most predominant method of extracting the eggs from the sturgeon involves the actual killing of the fish (either before or after the removal of the egg sack). The roe is sieved and “filtered” into different sizes, and then carefully cleaned and rinsed. Classification takes place according to size and color (the 000 to 0 designations), and the caviar moves on to the salting step.

The purpose of salting is primarily to preserve the caviar, and maintain as much of the ‘fresh’ flavor as possible. Therefore, the amount of salt used can vary. “Malossol” caviar- the most superior type- is prepared with little salt. Other types of caviar can be more or less salted. Although things have changed over the year, one thing still remains true: the salt. A special kind of salt was – an is- used to prepare caviar, a very chlorine-free salt from the Russian Astrakhan Steppe, stored for seven years to assure the least chlorine content. Even Iranian caviar factories now export this salt from Russia, so that Russian and Iranian caviars are almost indistinct in flavor and texture.

Serving caviar should be for the eye and for the palate. From a handsome simple glass server to mother of pearl hand carved spoons, the accoutrements de la table for serving caviar are as practical as they are pretty.

A mother of pearl or tortoise shell spoon i used to lift the delicate egg up vertically to avoid crushing it. Of course, you don’t have to use mother of pearl spoons. However, be forewarned: there are still some caviar connoisseurs that believe using metal utensils spoil the subtle taste of caviar and they would rather use plastic ware than risk sabotaging the savoury delicacy.

If serving caviar is an art, then traditional Russian blinis are the perfect blank canvas.

These traditionally tiny gourmet buckwheat pancakes and creme fraiche are the classic complements to caviar.

Dollop a creamy cloud of crème fraiche atop warm blini and top it off with a small portion of caviar and voila. a traditional caviar canapé.

What to drink? Traditionally, ice cold vodka or dry champagne accompany caviar. The rule of thumb is that you don’t want to serve any beverage or food that will overwhelm the caviar.

Freshness can mean the difference between serving up a heap of fish eggs and enjoying delicately flavoured caviar.

As long as the can or jar hasn’t been opened, caviar will stay fresh for up to four weeks.

However, once the can has been opened it will perish within about 72 hours.

To store it, keep it in the coldest part of your refrigerator (usually the bottom drawer) but never freeze caviar- you’ll destroy the texture.

To fully enjoy all of the subtle flavors of caviar, try the following method: Use the tip of your tongue to trap and burst the roe against the palate (roof of your mouth). This will release the delicate flavor from each bite.

Eating Techniques

There are hundreds of ways to prepare caviar. From the timeless classics from Moscow to the modern culinary caviar concoctions of French cuisine, there is no wrong way to enjoy this exceptional product.


Caviar should always be served on ice.

For a simple presentation, keep it in the tin, placed in crushed ice. When it comes to serving caviar, placing the tin’s lid nearby is not only allowed, it’s customary.

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