It is up to just three species to produce most of the world’s supply: beluga sturgeon (beluga caviars), Russian sturgeon (osetra caviar) and stellate sturgeon (sevruga caviar).
Almas, which is pale - almost white - in color, comes from very rare albino sturgeons. This beluga variety hails from a fish that is believed to have once lived at the same time as the dinosaurs.
Almas taste creamy, smooth and almost buttery and only known outlet is the Caviar House & Prunier in Piccadilly. Almas caviar is traditionally sold in 24 karat gold tins.
Caviar is best eaten on blinis with sour cream. Gourmands suggest separating the caviar and sour cream, and eating each alternately on separate blinis to provide a delightful contrast.
Almas caviar
