Since the time of Ancient Rome, caviar has been served on aristocrats’ dinner table as a delicacy. But as the wild resource dwindled drastically, sturgeons were listed as endangered species all over the world. For a while, caviar was hard to found even on the highest level French banquet. Answering the quest of food lovers and the call from the market, Kaluga Queen was born. On one hand, we aim at the ecological preserving of sturgeons; on the other hand, we aim to keep the tradition alive by supplying this delicacy food to caviar lovers.


As its economy took off, a group of caviar lovers have been cultivated in China. Bring the caviar culture to China, combine it with Chinese cuisine has become a mission of Kaluga Queen.  It is our goal that high end food lovers in China can enjoy this rare delicacy just like their peers abroad.


An introduction to caviar

  As a signature food on wealthy families’ dinner table, caviar is often found on the stages of Shakespearian plays, on the upper society banquets in the novels by Balzac and Tolstoy. In fact, just as foie gras, saffron, and black truffle, caviar remained highly valuable even today, and has become a synonym for top gourmet in western cuisine.
Caviar is usually graded into several classes based on its aspects. The highest class is caviar made of Beluga roes. The higher the grade, the firmer the roes, and the clearer the color. Caviar with the best aspect usually glows with a hint of gold, that’s why it’s also known as “black gold“.

The earliest record of eating caviar dates back to over two thousand years ago by the Persians. The tradition was soon introduced to the European continent, and by the time of Aristotle of Ancient Greece caviar has already become a nickname for gourmet food. After the expedition army of Ancient Rome took Gaul, caviar was introduced into France by the chefs of Athens together with the rest of luxurious cuisine of Ancient Rome, bringing about the French caviar cuisine which swept all over the world since.
18 amino acids are found in sturgeon caviar, among which glutamic acid and aspartic acid are most plentiful. Glutamic acid is an important amino acid in brain metabolism and takes part in compositions of many substances of physiological functionality. Caviar also contains abundant lysine, which is the number one limiting amino acid in human milk, and raises protein exploitation efficiency in human bodies. Amino acids account for 51.179% of dry substance of caviar.
   There are 6 saturated fatty acids, 6 monounsaturated fatty acids and 10 multi-unsaturated fatty acids in caviar. For example, DHA is an important substance for brain development; EPA is a necessary nutrition element that can’t be produced by the human body; and DPA is a main component of brain tissue and neural cells that also boosts the immune system.
  The total content of EPA+DHA+DPA in caviar is 17.817%. The cholesterol content in sturgeon caviar is only 157mg/100g, 2/3 less than that of eggs (500mg/100g).
  Beauty magician for women
Caviar contains microelements, amino acids, and fatty acids necessary for skin health. Angelina Jolie not only uses caviar face cream, but also uses sturgeon roes for body care. Madonna uses champagne soaked caviar as face mask: because the protein in caviar revitalizes the skin, champagne relaxes blood vessels, and salt reduces puffiness and removes ceratine.
  Energy booster for men
It was said that the ancient European royal families worshipped caviar as a magical food. The glowing firm caviar roes contain plentiful minerals, DHA, etc. and very little cholesterol, and thus is very beneficial to health. Caviar is especially good for men because it helps the body to regain energy.