Beluga Caviar — The Queen of Black Caviar: What Makes It So Special?

If black caviar is the king of delicacies, beluga caviar is its queen. The rarest, most expensive, most delicate — and also the most mysterious. Why is it so revered? Can a single spoon really cost more than dinner for two? Let’s find out.

What Is a Beluga?

Beluga isn’t just a fish — it’s the legend of the sturgeon world. It’s the largest of the species, growing up to 6 meters long and weighing over 1000 kg in the wild. It’s also incredibly long-lived — up to 100 years — and produces caviar only after 15 to 20 years.

On farms like Aquatir, belugas are raised for decades in peaceful, controlled environments. It’s a long game — slow, precise, and demanding. But the result? Pure excellence.

What Makes Beluga Caviar Unique?

• Size: The largest grains of all — up to 3.5 mm. Shiny like black pearls and melt-in-your-mouth soft.
• Color: Ranges from silver-gray to deep anthracite. The lighter the color — the higher the value.
• Taste: Delicate, buttery, with a hint of nutty finish. Beluga caviar doesn’t shout — it whispers. It’s a taste you remember.

📈 The Price Tag? High — and Justified

Beluga caviar can cost from €3,000 to over €10,000 per kilo depending on the fish’s age and harvest method. The world’s most expensive caviar — from an albino beluga in Iran — comes in a gold tin and costs as much as a car.

But high-end farmed beluga caviar, like that from Aquatir, brings the luxury within reach for life’s truly special moments.

🌍 Why Is It So Rare?

Since the early 2000s, wild beluga fishing has been banned. That means all legal beluga caviar comes from certified farms. It’s sustainable, traceable, and controlled — and that’s what gives it both ethical value and exclusivity.

Beluga caviar isn’t just a food. It’s a moment. You open the tin, take that first slow spoonful — and you smile. Because you realize: this is a flavor that stays with you.