Beluga 000 Caviar | Huso Huso Sturgeon
A pure matrix: strict preparation with salt (Malossol method), with no synthetic preservative. Complete preservation of the cellular structure of the egg.
Raw Materials and Production Variables
Species and Traceability
Exclusively from the Huso huso sturgeon. Traceability guaranteed by CITES certification, ensuring the geographical origin and strict compliance with species protection regulations.
Salting Method
Stabilization by the traditional Malossol method (low salt content). This precise osmotic process preserves the integrity of the membrane without denaturing the natural aromatic profile of the lipids.
Technical Data and Maturation
Grain Calibration
The ‘000’ grade is the measurement standard indicating the largest diameter for this species (generally above 3.5 mm). Eggs in this category are marked by an extremely fine, fragile membrane, requiring rigorous handling by hand.
Availability and Yield
Annual extraction volume strictly limited, tied to the very late biological maturity of the Huso huso species.
Organoleptic Characteristics
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MouthfeelA frank, clean break of the membrane under light pressure. Dissolution is immediate, releasing a dense, velvet matrix.
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Aromatic SpectrumDominated by sweet almond and fresh butter, supported by a very low salinity. The persistence on the palate is long, free from bitterness or metallic oxidation.
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Visual ProfileSpherical, smooth eggs. The chromatic spectrum evolves naturally from mouse gray towards light gray and gold. A lighter tone is the direct indicator of the sturgeon's advanced age.
Parameters of Use and Storage
01
Culinary Application: Strictly to be used raw. Utensils of mother-of-pearl, horn or wood are essential; contact with non-inert metals catalyzes the oxidation of the cellular lipids and alters the aromatic spectrum.
02
Dosage: A 50 g format calibrated for a precise sensory analysis or for gram-by-gram use on a neutral base.
03
Storage: Biological stability depends on the strict maintenance of the cold chain, between 0 °C and 3 °C. Keeps for 3 to 4 months in a sealed tin. Once opened, exposure to oxygen accelerates membrane oxidation: to be consumed within 48 to 72 hours.
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