Beluga is one of the largest species of sturgeon fish. It lives in the Caspian, Black and Azov Seas and in the rivers flowing into these seas, and is also cultivated by aquaculture.
The main aquacultures that are popular in the Russian market are Armenia and Iran.
Beluga steaks are in high demand in premium restaurants. They are characterized by juiciness, softness and rich taste. The presence of beluga steaks in the restaurant and on the store shelf highlights the high level and gastronomic expertise of the outlets.
Appearance:
The beluga has a characteristic elongated muzzle and a massive body covered with bony plates. The color of the back varies from gray to dark gray, the belly is white.
The main advantages of beluga for consumers:
1. High quality meat. Beluga meat has a delicate consistency, juiciness and rich taste. It is highly appreciated in restaurant cuisine.
2. Prestige. Beluga is considered a delicacy fish, its presentation adds status and exclusivity to the dish.
3. Versatility. Beluga meat can be cooked in various ways - baked, fried, smoked, used to make tartars, pates and other dishes.
4. Benefits and medicinal properties. Beluga is rich in useful substances and trace elements such as omega-3 fatty acids, vitamins and minerals, which makes it a valuable dietary product.
