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Caspian Caviar - Royal Beluga

Royal Beluga Caviar 30g (Best Before 10/12/2024)

Original price was: £75.00.Current price is: £65.00.

Pure Huso Huso Beluga Caviar

Order Now – Get It Friday 8th November Mainland UK

Free delivery for orders over £50 Mainland UK

1 in stock

Description

On offer as we make way for our Christmas Caviar arrivals but delicious and perfect up to 10th December included and a very good price for a very good caviar.

Unfortunately, our friends in Italy had a disappointing spring harvest of our usual Huso/Baerii hybrid caviar, which we have sold as Royal Beluga for over 10 years. We grabbed what we could but it has many fans and has now all gone. We now have to wait for the autumn harvest.

To try to alleviate the disappointment, we have managed to source some pure Huso Huso, which we are offering at the same price. It is very unusual to see pure Huso Huso at the same price as the hybrid.

The large, medium grey eggs are softer than the hybrid. They have the distinct creamy taste of Beluga with a more subtle flavour than our usual offering. Perhaps you will prefer?

Ingredients

Sturgeon Roe, Salt, E285.

Product details

Beluga Caviar Storage:

Please note that all caviar products should be refrigerated upon receipt. Once opened, consume within 48 hours. Royal Beluga caviar can be stored in a domestic fridge from -2C to +4c (the colder and closer to 0c the better!) 4 weeks and more. When storing beluga caviar in your fridge, it is important to store it at the back of the fridge on the bottom shelf where it is coolest and temperature does not fluctuate.

Cooking Preparation Tips

How best to enjoy your Royal Beluga caviar?

1. Eat a little beluga caviar on a spoon to enjoy the taste in it’s purest form!

2. Add a little royal beluga to a blini, with butter or sour cream and chives – makes a great canape.

3. Caspian Caviar Royal Beluga can also be enjoyed on toasted dark rye bread with scrambled eggs.

4. Traditionally drinks to accompany beluga caviar include chilled vodka or champagne.

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