Produced by the biggest freshwater fish, this caviar has big, pea-sized eggs that are clear, glossy, and soft. It has a creamy taste Beluga caviar is caviar consisting of the roe (or eggs) of the beluga sturgeon Huso huso. he beluga sturgeon can take up to 20 years to reach maturity. The fish harvested for caviar are often nearly 900 kg (2,000 lb). The eggs themselves are the largest of the commonly used roes, and range in color from dark gray (almost black) to light gray, with the lighter colors coming from older fish, and being the most valued. The most expensive caviar is “Almas”, a golden caviar produced by very rare female albino sturgeon between 60 and 100 years old, which swims in the southern Caspian Sea near Iran where apparently less pollution exists.

Caviar is an excellent source of vitamin B12 and the fatty acids DHA and EPA. It also provides selenium, iron, and sodium, among other vitamins and minerals. Rich in a variety of nutrients such as isoleucine, histamine, amino acids Treatment of cardiovascular diseases Because of having omega three Having high antioxidants and preventing cancer in people

There are two major type of packaging: 1) Jars made of glass 2) Tin Made of metal

Maintaining in a vacuum-like environment. The ideal temperature for storing caviar is -2 to +2◦C (28 to 36◦ F). Refrigerator temperature. Once opened will only last about five days.