What Is Almas Caviar? The Most Expensive Type of Caviar on the Planet
Some things are too exclusive and luxurious to comprehend. The one-of-a-kind private jets and yachts, the limited-edition bejeweled watches, and the collectors' editions of cars are just some of the world's most exclusive luxuries. In the world of luxury foods, few items are as premier and sought-after as Almas caviar. On some level, we can wrap our heads around spending thousands on a piece of jewelry, but what about dropping that cash on a food item that disappears after just a few bites?
That’s exactly what you get with Almas caviar, the Guinness World Record holder for the most expensive type of caviar on the planet. In this article, we'll discuss the history of Almas caviar, what makes it so valuable and rare, and how you can secure some of these rare golden-white pearls for your next special event.
What Is Almas Caviar?
Almas caviar is a sturgeon roe variety that must meet some very specific standards. This caviar must be from the Iranian Beluga sturgeon, one of the rarest and most sought-after fish on the planet. It must come from a specific region of the southern Caspian Sea near Iran.
On top of that, the fish must be albino, which only adds to its rarity. The fish must also be between 60 and 100 years old, contributing to the caviar's unique qualities.
The production of Almas caviar is governed by strict certifications and regulations to guarantee its authenticity and quality. With all these requirements, it's no wonder people pay so much, sometimes over $35,000 per kilogram, for authentic Almas caviar.
The Endangered Iranian Beluga
The Beluga sturgeon (Huso huso) is considered among the most desirable fish on the planet. This massive bony fish can grow over 20 feet long and well over 3,000 pounds, rivaled only by the deep-sea oarfish and sunfish in terms of length and weight. However, due to poaching and habitat destruction, the Beluga sturgeon population has declined.
According to the World Wide Fund for Nature (WWF) Bulgaria, the number of Beluga sturgeon in major basins has declined by 70% over the past century. The species is now listed as critically endangered, with the Caspian Sea population being the most severely impacted.
Poaching is still a major threat to the Beluga sturgeon, due to the high demand and value of its caviar. Habitat destruction, especially from dam construction and water pollution, has also contributed to the species' decline.
Conservation efforts are in place to protect the Beluga sturgeon, including fishing moratoriums, habitat restoration projects, and captive breeding programs. However, the recovery of the species is a continuing challenge.
Albinism in Sturgeon
As if the rare Iranian Beluga wasn’t difficult enough to find and fish, Almas caviar must come from a female albino of the species, an exceptionally rare occurrence. While most Belugas have dark gray or green skin with white bellies, albino variants are a bright, near-translucent white with bright pink eyes. Quite a sight to behold!
Only a fraction of a percent of Beluga sturgeon have this genetic mutation, and the science on the exact conditions in which it occurs is still foggy. For a Beluga sturgeon to qualify for Almas caviar, it must show complete albinism.
Age and Maturity
Beluga typically live for a long time, but that 60-100-year range is crucial for Almas caviar production. Some purists even say that 100 years is the minimum maturity for true Almas, but the range has likely been widened in recent decades to raise production. Considering that most caviar comes from fish in the 10-25-year range, this makes Almas caviar so much more intriguing.
History of Almas Caviar
While ancient cultures have enjoyed caviar for thousands of years, Almas was always considered better than the rest. The ancient Persians, who inhabited the region along the southern Caspian Sea, were certainly the first to discover and appreciate Almas caviar.
While Persia made the initial discovery of Almas and Beluga caviar at large, the Russians made Almas a true symbol of luxury for society’s elite. Credited to Peter the Great, the finest golden variety of caviar from albino Beluga was given the Russian name “Almas,” meaning diamond. This name aptly describes the caviar's rarity, steep prices, and distinctive glistening appearance.
After Peter and his crew of Tzars made a delicacy of Almas, caviar of every type was in high demand, and the Caspian Sea was nearly ravaged of all its sturgeon. The Beluga sturgeon, particularly the aged albino female, became increasingly rarer. While regulations have been put in place to protect the species in general, it’s hard to balance supply with a clear and established demand.
What Does Almas Caviar Taste Like?
There’s no doubt that Almas caviar has the appeal of prestige and exclusivity working in its favor, but the product itself is exquisite on every level, too. Here are some of the defining characteristics of Almas caviar that set it apart from the rest.
Color and Appearance
Almas is commonly categorized as “white caviar,” but its appearance is slightly more nuanced than that. The color is better described as a light cream with some translucent and glowing qualities, resembling a precious gem of the same name under the right light. Beluga caviar pearls are also thought to be the largest among caviar varieties, adding to Almas caviar's visual appeal.
Texture and Flavor
The maturity of the female sturgeon directly correlates with the richness, complexity, and deliciousness of the caviar. Because Almas caviar comes from fish nearing 100 years old, its flavor is unparalleled.
Top-tier caviars, like Kaluga and Royal Ossetra, are known for buttery, nutty, and even herbal flavor profiles. Almas caviar has an even more alluring flavor. It is known for intense nuttiness and creaminess with a long finish and virtually no trace of saltiness or fishiness. The caviar's unique flavor profile is attributed to its high levels of amino acids, particularly glutamic acid, which contributes to the savory umami taste.
Of course, you get the signature bursting sensation of the large Beluga pearls, combined with a highly delicate and silky texture.
Serving Suggestions and Pairings
To fully appreciate the exquisite, rare flavor and texture of Almas caviar, it should be served in a classic caviar setup with minimal accompaniments. Mother-of-pearl spoons are a definite requirement to avoid altering the caviar's taste. Keep your caviar in the coldest part of your fridge so that it remains chilled but not frozen.
Traditional accoutrements include blinis and a small dollop of crème fraîche. These neutral bases allow the caviar to shine without overpowering its delicate flavor.
When it comes to beverage pairings, try Champagne or a crisp, dry white wine like a Chablis or Sancerre. The acidity and effervescence of these wines cleanse the palate between each bite, enhancing the caviar's buttery and nutty notes.
Obtaining Almas Caviar
Almas caviar is not the kind of product you just grab from the store shelf and load into your cart with cans of soup and bananas. You’ll have to go through some elite avenues to get just a small portion of Almas caviar. It might be available on an exclusive Michelin-star menu in cities like New York, Paris, or Moscow, but even then, availability is not guaranteed.
More likely than not, you’ll have to sit on a waiting list to even get the chance to purchase a tin of Almas. Of course, buying in bulk is always a money-saver, but if you’re in the market for Almas in the first place, you might as well pay up in full.
If you’re in the United States, you cannot legally buy Almas caviar. The U.S. Endangered Species Act was amended in 2004 to include the Beluga sturgeon as an endangered species. This regulation resulted in the ban on imports of Beluga caviar and sturgeon, further limiting the accessibility of Almas caviar.
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