Caviar is much more than a luxurious delicacy for festive occasions: the eggs of the sturgeon are a declaration of love of pure taste and can today be consumed without a guilty conscience as caviar is now hardly ever caught wild but comes almost exclusively from fish farms.
Traditionally, caviar refers to a delicacy consisting of salt-cured fish-eggs of the Acipenseridae (sturgeon) family, in other terms eggs extracted from wild sturgeons from the Caspian and Black Sea. Among the different sorts of caviar, 3 are more famous than others: Sevruga, Oscietra from Gueldenstaedtii sturgeon and Beluga from Huso-huso sturgeon.
Russian oscietra (acipenser gueldenstaedtii) caviar - 30g - originated from Caspian seaSecrets Fine Food PolandAED230.00* Available
Beluga caviar (huso huso) from Caspian sea, Iran - 30g - the most prestigious caviarSecrets Fine Food IranAED660.00* Available
Golden almas caviar from albino sturgeon Acipenser Sterlet - the rarest caviar in the worldSecrets Fine Food GermanyAED3,800.00* Available