Zoom Premium Beluga Hybrid Caviar- rich flavor with creamy texture sourced by Real Gourmet Food
Zoom RealGourmetFood.com Caviar Beluga Hybrid Caviar

Products may slightly vary due to the nature of food item, lighting sources or computer monitor. Manufacturers may update packaging or change seasonally any time.

Beluga Hybrid Supreme Caviar

$117.50
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Description

Beluga Hybrid Caviar

The combination of Beluga sturgeon eggs, and Siberian sturgeon roe produces medium to large firm beads with a smooth silky texture containing bold nutty and buttery flavors that are perfect for serving on your finest spread in fine crystal or on top of blinis or toast points.

Beluga Hybrid caviar is a cross between the Beluga and Siberian sturgeon species, originally created to enhance Beluga's notoriously low yields.  The Hybrid Beluga Caviar is premium caviar with the flavor and texture of Siberian Sturgeon Caviar, but the size and color of Beluga. This delicious delicacy will add a special touch to every occasion.

Long-term partnerships with all supplying aquafarms allow our distributors to monitor the entire process from harvest to the product’s delivery to our customers. 
Packaging Jar / Tin
Preparation Fresh, Cured with Salt
Shelf Life Refrigerated 4 to 6 weeks
Storage Type Only Refrigerated (do not freeze)
Shipping The product is perishable and will be shipped via Overnight shipping
Origin Qiandoa Lake
Raised Farmed
Color dark grey
Flavor Milder buttery note with a hint of the earthy and nutty tones
Species Huso huso x Acipenser baerii
Sizes for sampling
offered in:
1.0 to 2.0 oz
Thaw If ever frozen, thaw In the fridge, slowly. Never thaw at room temperature. Never cut into frozen caviar with a knife or pick at frozen caviar.
Storage 1 Month Refrigerated 38°F / 4°C, Unopened. Do not freeze or refreeze. Consume within 3 days of opening.

Products may vary slightly due to the inherent nature of items, lighting conditions, or computer monitor settings. Manufacturers may update packaging or modify products seasonally at any time.

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