Sturia Beluga Caviar
Beluga from Sturia — the largest grains, the longest finish, and the most refined flavour of any caviar they produce. This is not a caviar that shouts. It is quiet, complex, and extraordinarily delicate: a silky texture that gives way to notes of almond and tonka bean, with a tangy finish reminiscent of lime. The grains are 3–4mm, anthracite grey with a gentle sheen, and each one holds its shape on the tongue before releasing its flavour slowly. The length in the mouth is what sets Beluga apart from everything else — it lingers in a way that Baerii and Oscietra simply do not.
The roe comes from the Beluga sturgeon (Huso huso), the largest and longest-lived of the three species on Sturia's farms. These fish are raised for between 15 and 20 years in the freshwater ponds of Aquitaine, south-west France, before their roe is harvested. That timeframe — over a decade of careful husbandry before a single grain of caviar is produced — is the reason Beluga is the rarest and most expensive caviar in the world. Sturia's Beluga is the first 100% French Beluga caviar: every fish is born, raised, and processed entirely in France.
Sturia is not a caviar trader. They are one of a small number of producers worldwide who control every stage of the process — breeding, farming, harvesting, selecting, salting, and refining — on their own French farms. Every tin is fully traceable. The caviar is produced without antibiotics, growth hormones, processed terrestrial animal proteins, or GMOs. This level of control is the reason Sturia's caviar is consistent from tin to tin, and it is why professional kitchens rely on it.
Baerii, Oscietra, or Beluga — which caviar?
FINE & WILD carries all three of Sturia's caviars, each from a different sturgeon species with its own character.
Beluga (Huso huso) is the rarest and most refined. The largest grains (3–4mm), a silky texture, and a delicate flavour with notes of almond, tonka bean, and lime. Each fish is raised for 15–20 years before harvest. Best enjoyed alone or with nothing more than Champagne or premium vodka.
Oscietra (Acipenser gueldenstaedtii) is milder and creamier. Large golden-green grains (2.7mm+) with notes of butter, hazelnut, and avocado. Less overtly marine than Baerii — a good choice for those who prefer richness over salinity, and particularly good with scrambled eggs.
Baerii (Acipenser baerii) is the most assertive. Smaller, dark grains with a pronounced marine flavour — notes of oyster, fresh grass, and black olive, and a clean, briny finish. The caviar for anyone who wants bold, traditional flavour.
Producer: Sturia, Aquitaine, France
Ingredients: Beluga sturgeon roe (Huso huso) (fish), salt, E285 preservative (borax)
Storage: Refrigerate at 0–4°C. Once opened, consume within 2–3 days.
Net: 30g / 50g
Allergens: Fish (sturgeon)
Original: $324.85
-70%$324.85
$97.45Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Beluga from Sturia — the largest grains, the longest finish, and the most refined flavour of any caviar they produce. This is not a caviar that shouts. It is quiet, complex, and extraordinarily delicate: a silky texture that gives way to notes of almond and tonka bean, with a tangy finish reminiscent of lime. The grains are 3–4mm, anthracite grey with a gentle sheen, and each one holds its shape on the tongue before releasing its flavour slowly. The length in the mouth is what sets Beluga apart from everything else — it lingers in a way that Baerii and Oscietra simply do not.
The roe comes from the Beluga sturgeon (Huso huso), the largest and longest-lived of the three species on Sturia's farms. These fish are raised for between 15 and 20 years in the freshwater ponds of Aquitaine, south-west France, before their roe is harvested. That timeframe — over a decade of careful husbandry before a single grain of caviar is produced — is the reason Beluga is the rarest and most expensive caviar in the world. Sturia's Beluga is the first 100% French Beluga caviar: every fish is born, raised, and processed entirely in France.
Sturia is not a caviar trader. They are one of a small number of producers worldwide who control every stage of the process — breeding, farming, harvesting, selecting, salting, and refining — on their own French farms. Every tin is fully traceable. The caviar is produced without antibiotics, growth hormones, processed terrestrial animal proteins, or GMOs. This level of control is the reason Sturia's caviar is consistent from tin to tin, and it is why professional kitchens rely on it.
Baerii, Oscietra, or Beluga — which caviar?
FINE & WILD carries all three of Sturia's caviars, each from a different sturgeon species with its own character.
Beluga (Huso huso) is the rarest and most refined. The largest grains (3–4mm), a silky texture, and a delicate flavour with notes of almond, tonka bean, and lime. Each fish is raised for 15–20 years before harvest. Best enjoyed alone or with nothing more than Champagne or premium vodka.
Oscietra (Acipenser gueldenstaedtii) is milder and creamier. Large golden-green grains (2.7mm+) with notes of butter, hazelnut, and avocado. Less overtly marine than Baerii — a good choice for those who prefer richness over salinity, and particularly good with scrambled eggs.
Baerii (Acipenser baerii) is the most assertive. Smaller, dark grains with a pronounced marine flavour — notes of oyster, fresh grass, and black olive, and a clean, briny finish. The caviar for anyone who wants bold, traditional flavour.
Producer: Sturia, Aquitaine, France
Ingredients: Beluga sturgeon roe (Huso huso) (fish), salt, E285 preservative (borax)
Storage: Refrigerate at 0–4°C. Once opened, consume within 2–3 days.
Net: 30g / 50g
Allergens: Fish (sturgeon)
