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Josiah Taylor
Josiah Taylor

Buy Kaluga Queen Caviar

This report quoted Xia Yongtao, co-founder of Kaluga Queen, as saying that Britain's Queen Elizabeth "wrote a recommendation letter about our caviar". Queen Elizabeth does not endorse any products. Furthermore, no such letter exists. Kaluga Queen has apologised for and retracted its claim. Cathay Pacific Airways does serve Kaluga Queen caviar, but not because of a royal recommendation. Xia's assertions have been removed from the report and headlines amended.

buy kaluga queen caviar

But Hangzhou is his jewel. In the two decades since the sale of wild Iranian and Russian caviar was banned worldwide, the farm has become the most sought-after caviar producer in the world. Marketed under the name Kaluga Queen, the eggs are now served at hundreds of award-winning restaurants, including 22 of the 28 three-Michelin-starred establishments in France and Eleven Madison Park in New York City. Famed chef Alain Ducasse has stocked the caviar at his 30 restaurants around the world since he visited the farm three years ago. Vladimir Putin tried some at the 2016 G20 summit.

Holst himself had a wild ride that brought him to the caviar industry. He dropped out of college in 1968 to work the midnight shift in an insulation factory for $2 an hour. At 22, he started a remodeling business. That led him to buy a quarry in the late 1970s to dig for sand and gravel. By 1995, he owned 11. One site had a spring-fed lake that he stocked with fish so his two children could go fishing. A friend in St. Paul, whose hobby was raising sturgeon in his garage, introduced Holst to a Native tribe in Canada that sold him the fish. Holst discovered he had a knack for keeping the fish healthy. In 1999, the friend learned about an opportunity to buy a bankrupt sturgeon farm in Hungary.

Holst had never tasted caviar and had rarely been outside the United States. But he flew to Budapest, holding a briefcase filled with $10,000 in cash to convince officials to meet about buying the company. The Hungarian government agreed to $200,000. Holst paid it all in cash.

The caviar is produced from roes of mature hybrid of over 78 years of aqua culture. Its color can be brownish yellow, or light grey. The roe diameter is over 3.0 mm. The roes are firm, have a strong creamy taste and long after taste.

This Chef selected Caviar by Chef Roger Ma (Boulevard Kitchen & Oyster Bar) comes from Kaluga Queen, the largest producer of caviar in the world. Classic Ossetra Sturgeon Caviar has a complex flavor profile that consists of aromatic yet mild flavors with a creamy, distinct nutty finish. Lightly salted using the traditional Russian "Malossol" method.Premium Kaluga Caviar has a more concentrated and complex oceanic and umami-rich flavor, with large firm roes. Preparation tips: Works great as a topping for our oysters and uni, and on canapes and blini.

That was 2011. Today, Kaluga Queen caviar comes standard in Lufthansa first-class cabins. The company has become the largest producer of caviar in China, and the third largest in the world. Xia tells us all this, then holds up his glass of wine.

China just may be saving the caviar industry from ruin. In an era in which consumers in the West are turning their backs on sturgeon as they wake up to eco-conscious cuisine, many in the East are just discovering it.

Kaluga Caviar is different from other species in the family of fish primarily for its enormous size.The Kaluga sturgeons are capable of growing to sizes of over 18 feet and weight of at least 2,205 lbs. They feed on salmon and other fish while in the river basin. And, much like the Beluga sturgeon, part of their life is spent in salt water. The Kaluga Sturgeon is not just a big fish, they can also produce great amounts of eggs. An adult female Kaluga can produce up to 44 pounds of Caviar. This makes Kaluga Caviar a perfect type of caviar for people who like the texture of firm, well-formed beads. So, size and texture are two factors alone that make Kaluga Caviar an experience unlike any other.

So far, so good. Unfortunately, since Kaluga roe is so desirable and the Amur River has been long overfished, the species is struggling to survive, currently listed as critically endangered. In addition, Kaluga is one of the most established and recognized caviar-producing sturgeons in the world, and many poachers are still after the fish despite protection laws put in place many decades ago.

I first meet Martin back in 2010 when he was the head Chef at Restaurant Gary Danko in San Francisco. Around the same time he also whipped some serious foodie behind in an episode of the TV show Chopped where we won in spectacular fashion. More than anything else what stood about him during our time working together was his passion to learn more about all the ingredients that made their way into his cooking. One of which was caviar, being the caviar enthusiast I am, we became good friends over time. We happily welcome his addition to the caviarblog network again thanks for your efforts!

A decade ago, buying the black pearls was straightforward. Whether Russian or Iranian, almost all sturgeon eggs came from the Caspian Sea, and it was common knowledge that beluga was the best, followed by osetra and sevruga. In January 2006, this knowledge became as useful as an eight-track tape. A toxic mix of pollution, poaching, and overfishing had put 85% of the global sturgeon population at risk, and the worldwide trade of wild caviar was finally banned. Nonetheless, the global appetite for the coveted delicacy did not disappear, and that demand has since created a dynamic market for sustainably farmed sturgeon. Today, anyone can legally purchase, via the Internet, caviar of exceptional quality from well-run caviar farms.

As before, caviar should be evaluated by three criteria: taste, texture, and tone. The taste should be fresh, nutty, and creamy. There should be no fishy aroma or aftertaste. The texture of the eggs should be firm, smooth, and a little moist to the touch, never sticky or wet. Upon taking a spoonful, you should be able to use your tongue to separate the grains on the roof of your mouth. Tone simply means color. Some people prize golden caviar; others prefer silver hues or shiny black pearls.

When serving caviar, I prefer to pour Champagne that is either one hundred percent chardonnay, known as a Blanc de Blancs, or one with a base wine dominated by the grape variety. Chardonnay lends Champagne its elegance. It brings freshness, structure and aromas of white flowers. What's more, the alchemy of Champagne production (second fermentation in the bottle and years in the cellar resting on sediment), encourages chardonnay-based Champagnes to develop the same characteristics we associate with fine caviar and its accoutrements. The wines become creamy on the palate, tasting of almonds and hazelnuts. They take on a suggestion of the sea, reflecting the chalky soil the vines are grown on. There are even hints of brioche, evocative of lightly buttered toast points. Of course, Blanc de Blancs Champagnes don't taste like caviar, instead they suggests the same notes. The flavors are complementary and this creates a sense of harmony when the two are served together.

The abundant caviar appetizers in the cocktail session satisfies the gourmand in each person. Caviar with Bilinis form a perfect match to deliver a sublime flavor. The subtle chemical resonance between caviar and champagne attacks the taste buds, bringing French romance all around in a flash.

The New Zealand crayfish is tender and smooth, the Baerii caviar is soft and mellow and melts in the mouth with a pleasant light after taste. The combination of the two is a bench mark of fine food. The fresh shrimp and caviar mixes with each other in the mouth, first it feels refreshing, then aromatic, the taste intensifies gradually until the taste buds are completely captivated. With blessings from home-made shrimp cake and passion fruit juice, the experience amplifies onto so many levels and dimensions that it feels like the taste buds are swimming in the deep sea filled with endless wonders and adventures!

Champagne chicken jelly is firm and tender, Schrenckii caviar is aromatic with a slight scent of fresh fruit. Their combined effect on the taste buds appear to be surprisingly refreshing, starting from the mouth, then entering the throat, and finally reaching the bottom of the heart. The pleasant lucid feeling lingers in the air. The fresh taste is contrasted with the savory scallion chicken wing, leaving an unforgettable magical imprint on the taste buds!

This course is made by Chef Dong live on the banquet. Hybrid caviar is one of the most popular classics under the Kaluga Queen brand. A variety co-developed by Xunlong Sci-tech and Chinese Academy of Fishery Sciences, hybrid caviar has a mellow and full-bodied creamy taste. The way its grains burst feels just right. Its long lingering after taste testifies to its supreme quality. Maybe this is why it has become the top choice for many Michelin 3 star restaurants and found its way onto the dinner table of President Obama at the G20 state banquet, as well as the first class cabins of Lufthansa flights!

Mr. Xia Yongtao explained to the guests the innovative coupling of caviar with Maotai. The sweet and mild flavor of Maotai compliments the unique creamy taste of Beluga caviar. The after taste of alcohol sets off in motion all the aroma hidden in Beluga caviar. Close your eyes and it feels like being present in the face of true Chinese romance. 041b061a72


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