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Beluga Caviar

Beluga caviar is considered the most prestigious and expensive of all caviars. Wallis Simpson, wife of Edward VIII, was a great admirer, making it a symbol of her luxury and social status. The dinners hosted at Windsor residences — such as Villa Windsor in Paris, Château de la Croe in Cap d’Antibes, and Moulin de la Tuilerie in Gif-sur-Yvette — were famous for their abundance of Beluga caviar, served to illustrious guests including Winston Churchill and Marlene Dietrich.

Long regarded as a rare and highly sought-after delicacy, Russia was traditionally one of the main sources of Beluga caviar.

Sensory Characteristics of Beluga Caviar

  • Species: Huso huso

  • Color: from dark grey to light grey

  • Egg size: 3.3 – 3.5 mm, uniform in tone with good oiliness

  • Sturgeon age: 18–20 years

  • Aroma: none

  • Texture: soft, buttery, and delicate eggs

  • Flavor: fresh fish taste with marine and buttery notes, followed by a slightly sweet finish

How to Identify Beluga Caviar

Beluga caviar can be identified by checking the label on the sealed tin. Traditionally, Beluga labels and tins are marked in blue or light blue. The eggs must measure between 3 and 3.5 mm with a uniform color. CaviarEat guarantees its Beluga as 100% pure, as clearly indicated on the label.

caviar giaveri beluga siberian

Hybrid Beluga

There is also a hybrid variety, often called “Beluga Siberian,” obtained from crossing a Baerii female with a Beluga male. This type of caviar requires only 7–8 years of production, compared to the 18–20 years needed for pure Beluga.

Pairings for Beluga Caviar

The ideal pairing is with Champagne or high-quality sparkling wines, which balance the natural oiliness of the caviar. A traditional choice is with chilled vodka.
Other recommended wines include Muscadet-Coteaux-de-la-Loire, Vermentino di Gallura DOCG, Cassis AOC from Provence, white Muscadel from Cape Verde, or Prosecco di Valdobbiadene for a modern pairing.
As for food, Beluga caviar shines on thin slices of boiled potato, buttered blinis, soft-boiled eggs, or toasted bread with a drizzle of hazelnut or walnut oil.