Royal Kaluga Caviar – Premium Malossol Caviar

Royal Kaluga Caviar comes from a special hybrid between Kaluga sturgeon and Amur sturgeon.
( Huso dauricus × ​​Acipenser schrenckii ), raised according to advanced aquafarming standards.

The eggs are harvested exclusively from mature sturgeons after more than 12 years of growth , guaranteeing large-caliber pearls and an extraordinarily elegant aromatic profile.

Thanks to the Malossol process, with gentle and delicate salting, the caviar retains all the purity of its natural flavour.

Considered today one of the most refined alternatives to Beluga.

Characteristics of Royal Kaluga Caviar

• Diameter: large (approx. 3.0 – 3.3 mm)

• Color: Gold to gray, brown, gray-black, and golden brown

• Texture: soft and velvety

• Salting method: Malossol (low salinity)

• Shelf life: 6 months (unopened)

Aromatic Profile and Taste

Royal Kaluga is distinguished by an extremely refined taste experience:

• delicate and elegant aroma

• buttery and creamy notes

• balanced flavor

• long and persistent aftertaste

The large pearls slowly melt in the mouth, offering a soft and enveloping taste.

Why choose Royal Kaluga Caviar?

✔ High quality Kaluga-Amur hybrid
✔ Large and uniform grain
✔ Flavor profile similar to Beluga
✔ Traditional Malossol processing
✔ Perfect for luxury tastings

It is one of the caviars most appreciated by chefs and connoisseurs for its elegance and creaminess.

How to Enjoy It Best

Serving temperature

Serve between +8°C and +10°C .

Recommended tools

Use mother-of-pearl or glass spoons to preserve the flavor.

Ideal pairings

• Champagne Blanc de Blancs

• Ice-cold premium vodka

• Blinis with sour cream

• New potatoes or soft eggs

Also perfect for fine dining plating.

Conservation

• Store between 0° and +4°C

• Do not freeze

• After opening, consume within 24–48 hours

• Always keep refrigerated

Frequently Asked Questions (FAQ)

What is Kaluga caviar?

It is obtained from a hybrid of Kaluga and Amur sturgeon, known for its large pearls and buttery flavor.

Is it similar to Beluga?

Yes, it is often considered the closest modern alternative to Beluga in texture and creaminess.

How long does caviar last?

Up to 6 months if stored properly closed between 0° and +4°C.