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Red caviar in three tartlets over black background. Close-up salmon caviar. Delicatessen.

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Kaluga is one of the largest freshwater fish. The length of the kaluga can reach up to 6 m, and its body weight exceeds 1 ton (maximum about 1200 kg). The body of the fish has an elongated shape. Its greatest thickness occurs in the area located behind the massive triangular head, covered with bone plates. At the bottom of the head there is a large crescent-shaped mouth. Due to the leathery folds, it can expand significantly, which allows the kaluga to swallow fairly large prey. In front of the mouth there are four small flattened antennae. Five rows of large bone plates run along the body, with smaller plates located between them. The color is dominated by greenish tones: the back is dark green, the belly is light yellow.

Kaluga is a predator. The basis of its diet is a variety of fish. By the age of 20, it can be more than 100 kg. The maximum lifespan of the species is about 80 years. Kaluga has always been considered the most valuable in all certain parameters. But the caviar of such fish is most valued, since it contains a huge amount of quite valuable nutrients - iodine, omega-3 fatty acids, minerals, vitamins and easily digestible fats, so necessary for the human body. Kaluga caviar is dark gray, sometimes with a greenish tint. Large and shiny, the eggs do not stick together. Fatty, it has the mildest taste among sturgeons, reminiscent of beluga caviar. Kaluga caviar is not as popular as sturgeon or beluga caviar, but the taste will not disappoint even a gourmet. In addition, the special structure of the bony skeleton in a certain way influences the almost complete human consumption of this fish - the absence of bones and the cartilaginous spine make it possible to use almost 85% of its body for preparing dishes from Kaluga.


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