Beluga caviar consists of the roe (or eggs) of the beluga sturgeon Huso huso. It is found primarily in the Caspian Sea, the world’s largest salt-water lake, which is bordered by Iran, Azerbaijan, Kazakhstan, Russia, and Turkmenistan. It can also be found in the Black Sea basin and occasionally in the Adriatic Sea. Beluga caviar is the most expensive type of caviar.
Because of its immense size, the Beluga generally has the biggest eggs, which are the most highly prized for their large grain and fine skin. The egg color varies from light gray to nearly black. The lightest grey is the most highly appreciated, although the taste, described by experts as "a faint flavor of the sea", should not be affected by the egg color.
As with most caviars, Beluga is usually handled with a spoon made of mother of pearl, bone, or other non-metallic material, as metal utensils tend to impart an unwelcome metallic taste to the delicate and expensive roe. Beluga caviar, unlike less expensive varieties, is usually served by itself on toast, whereas other caviars can be served in a variety of ways, including hollowed and cooked new potatoes, on a blini, or garnished with sour cream, crème fraîche, minced onion or minced hard-boiled egg whites.
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