History, production and price of the rarest and most expensive caviar in the world, obtained from the eggs of the albino Beluga sturgeon
Few foods in the world indicate luxury and exclusivity like caviar, the delicacy obtained from the processing and salting of sturgeon eggs. There’s caviar and caviar, though, and the absolute pinnacle of this dish is probably the Almas caviar.
What is Almas caviar
His name means “diamond” in Persian, and it is a name that evokes perfectly the rarity of this flagship product. In fact, these are not ordinary eggs, but a food that for centuries was reserved for the tables of Shahs, Tsars and Sultans, and which still today represents one of the most exclusive gastronomic experiences in the world.
Almas caviar is produced exclusively with the eggs of Albino Beluga sturgeon. It is an extremely rare variant of the sturgeon, characterized by a genetic condition of albinism which involves the absence of melanin and, consequently, a very particular pigmentation.
Unlike traditional caviar, which can be black or red, Almas is distinguished by its color golden or pale yellowwith reflections that recall the opalescence of pearls.
The eggs are slightly larger in size than those of other sturgeon species, with the diameter being around 3-4 millimetersand their almost translucent shine helps to make them unmistakable.
From an organoleptic point of view, Almas caviar is described by experts as extremely delicate. It has a distinctive note of hazelnut and a creamy finish, with a low salinity that enhances the purity of the flavor.
The rarity of this product lies not only in the chromatic particularity, but also in the time necessary to obtain it. The albino Beluga sturgeon must reach a venerable age before its eggs can be harvested. Estimates vary, but we are talking about a period ranging from 60 to 100 years.
Its production
If once Almas caviar came exclusively from fishing for albino sturgeons in the wild in the Caspian Sea, today production has largely shifted towardsaquaculture.
The Caspian Sea remains the geographical and symbolic context of reference. Some producers continue to raise their sturgeon directly in the Caspian Sea, the species’ natural habitat, without being transferred to other environments.
Traceability is a crucial aspect: each can of Almas caviar must be approved by the CITES (Convention on International Trade in Endangered Species), which certifies its legal origin and follows the product back to the fish of origin.
Alongside production in the Caspian basin, new breeding centers are being developed. In Japanin Gifu prefecture, a company has successfully started the production of a farmed Almas caviar, while others have also been started in South Korea and in Europe.
Production, in any case, remains confidential and small scale. The biological difficulties (the low sperm production in male albino specimens, the short reproductive window and the constitutional fragility of the fry) make breeding particularly complex and drastically limit the volumes available on the market.
Luxury goods
Almas caviar is universally recognized as the most expensive food in the worlda record also established by Guinness World Records.
Prices vary significantly depending on the source, format and retailer, but everyone agrees on a figure that places it in a sphere inaccessible to most.
Estimates for the price per kilo range between 18,000 and 35,000 euros. Guinness World Records indicates a reference price of £20,000 a kilo (equal to approximately $34,500 at the time of registration) for the Iranian Almas.
For those who want to approach this experience without purchasing a whole kilo, there are smaller formats. A can from 50 grams it can cost around 200 euroswhile an even smaller format, from 10 gramswanders around 180 euros.
The presentation itself is part of the ritual: Almas caviar is often packaged in gold boxesa casing that underlines its nature as an absolute luxury good.
The price, moreover, is only the direct consequence of its rarity: the limited number of albino specimens, the time needed to reach sexual maturity and the complexity of production contribute to creating an offer that is structurally inferior to any hypothetical demand.
