Beluga caviar

Epicures Rejoice - UN Lifts Beluga Caviar Ban

Filed under: Dining

The world's finest beluga caviar will be available once again following an agreement by five producer countries on export quotas for the luxe delicacy, the United Nations' watchdog on endangered species has announced. Azerbaijan, Iran, Kazakhstan, Russia and Turkmenistan agreed at a meeting in Tehran on new quotas which will be in effect through February 2011, the UN Convention on International Trade in Endangered Species said in a statement. A temporary ban on wild caviar was imposed in 2001 due to a depletion of stocks amid high levels of poaching and illegal trade in the Caspian Sea. In 2002, countries sharing a stock of sturgeon automatically had zero quotas unless they reached a consensus on a sustainable level of exports. Trade in beluga was halted last year as the countries failed to agree on quotas. Azerbaijan and Turkmenistan still have zero quotas, but Iran can now produce 800 kg, Kazakhstan 1,500 kg, and Russia 700 kg. Expect it to cost a small fortune if you're lucky enough to get your hands on some.

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Tags: beluga caviar, Caspian Sea, caviar, delicacy, endangered species, Iran, Kazakhstan, Russia, sturgeon, United Nations

River Beluga Caviar, Recapturing a Classic

by Jared Paul Stern (RSS feed) —

Filed under: Dining

Ever since 2005 when the U.S. Fish and Wildlife Service enacted its ban on the importation of Beluga caviar originating in the Caspian Sea and Black Sea basin, entrepreneurs have been struggling to find a farmed alternative capable of recapturing the most exclusive of caviars' classic attributes. After several years of development, the Caviar Merchant Company recently announced the first offering of its River Beluga Caviar, a delectable substitute that captures the very essence of the wild original and can fairly claim to be the finest alternative with impressively consistent quality. Derived from the Huso Daricus Sturgeon whose natural habitat is the Amur River bordering Russia and China, production of River Beluga Caviar takes place twice a year, for which Iranian (i.e. Caspian, where the original is from) processing teams or "saltmasters" are are flown in to oversee and conduct production. Available from $200 an ounce, the finished product is rich, buttery, smooth and decadently delicious. We recommend ultra-premium vodka or fine French champagne as an accompaniment.

Tags: Beluga caviar, Caspian Sea, caviar, Caviar Merchant Company, China, Russia, sturgeon

Petrossian Wins Readers' Choice Award for Best Caviar Retailer

by Carrie Coolidge (RSS feed) —

Filed under: Dining

Petrossian is the winner of the Readers' Choice award in the Best Caviar Retailer category.

Perhaps the most storied of caviar's purveyors, Petrossian traces its roots to a pair of Armenian brothers who brought their love of roe from the shores of the Caspian Sea to the edge of the Atlantic in the 1920s. Melkoum and Mouchegh Petrossian migrated from Eastern Europe to Paris to continue their studies in law and medicine, but found the City of Light woefully devoid of their favorite Russian delicacy.

Since then, Petrossian has grown to become the premier buyer and importer of Russian caviar worldwide. Its Tsar Imperial label graces some of the finest Beluga, Ossetra and Sevruga on the market. To this day, the company insists that members of the Petrossian family personally select the best of every Russian caviar catch.

Fortunately for those whose appetite for adventure doesn't outweigh the appetite for quality caviar, accompanying modern-day Petrossians on a Russian fishing scow isn't the only way to enjoy their caviar. The company offers delivery, as well as restaurant locations in Los Angeles, Las Vegas and New York.

Founded in 1984, New York's Petrossian restaurant is a special treat. Ideally located for opera goers of discerning taste, it's housed in the historic Alwyn Court Building on Manhattan's West Side, one block from Carnegie Hall and four blocks from Lincoln Center. Melkoum and Mouchegh would most certainly be proud.

Gallery: More from Petrossian