Dom Petroff Imperial Beluga Caviar | 🩆The Bow Tie Duck Manila

Dom Petroff Imperial Beluga Caviar

Simplicity in Superlatives

Pure Bel­u­ga caviar comes from the great Bel­u­ga — also called huso huso — stur­geon, the prod­uct of care­ful decades of breed­ing and wait­ing to obtain this sought-after roe. Dom Petroff obtains this lux­u­ry prod­uct from Russ­ian huso huso stur­geon, the only true source of Bel­u­ga caviar in the world.


Bel­u­ga caviar has large, soft pearls between sil­ver and black. It has a straight­for­ward fla­vor, unlike the com­plex­i­ty of Osse­tra caviar and is not quite as creamy as Baeri, but it is smooth, mild, and but­tery, pos­sess­ing a sub­tle nut­ty and briny fla­vor. This par­tic­u­lar com­bi­na­tion of tastes comes from the nature of the fish it comes from. Female Bel­u­ga stur­geon can live for over 100 years and only pro­duce eggs when they reach full matu­ri­ty at around 20 years. The results of this long wait­ing game, though, are tru­ly worth it.


Serv­ing caviar, espe­cial­ly the sought-after Bel­u­ga, must be a sim­ple affair to allow the qual­i­ties of this lux­u­ry food to shine. You get the unadul­ter­at­ed fla­vor of caviar when you serve it on its own, scooped straight out of the tin with a moth­er-of-pearl spoon. Lemon wedges and sprigs of fresh herbs are clas­sic gar­nish­es, but you can also pre­pare mini toast­ed bread tri­an­gles or buck­wheat bli­ni with a side of sour cream or crĂšme fraĂźche. Gourmet chefs also use caviar as a con­trast to car­bonara or as a gar­nish for puff pas­try, baked mar­ble pota­to, or Dev­iled eggs.

The clas­sic drink pairs for caviar are Russ­ian vod­ka or dry, extra brut Cham­pagne, though dry white wines like Chablis, Chenin Blanc offer just the right light, cit­rusy pro­file to match well. 


With 27 dif­fer­ent species of stur­geon, Bel­u­ga holds a spe­cial spot above the rest. This fish has been around since the Age of Dinosaurs, and has some­how now become very much endan­gered. Bel­u­ga stur­geon roe was once reserved only for British and then Russ­ian roy­al­ty. Caviar became syn­ony­mous with impe­r­i­al lux­u­ry, a view adopt­ed all over Europe and, lat­er, around the rest of the world. How­ev­er, when the caviar indus­try was brought to the Unit­ed States in the late 1800s, this rare com­mod­i­ty was sold for a frac­tion of the cost in Europe. By the 19th cen­tu­ry, the Unit­ed States began pro­duc­ing almost 90 per­cent of the caviar in the world — and took about half their sup­ply from Bel­u­ga stur­geon. When 18 out of the 27 stur­geon species made their way onto the endan­gered list in the 20th cen­tu­ry, bel­u­ga was among those endan­gered. By 2005, the Unit­ed States banned the sale and import of Bel­u­ga caviar — and that ban is in place to this day.

Storage Instructions

Keep your unopened tin of caviar refrig­er­at­ed at a chilly ‑1 to 4°C for up to 4 weeks. Take it out of the fridge 10 to 15 min­utes before serv­ing. If you’re set­ting it out for a long cock­tail par­ty or din­ner ser­vice, leave it in the orig­i­nal tin, nes­tled in a bowl of crushed ice to keep it cool. An open tin of caviar must be con­sumed with­in 2 to 3 days.

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