Beluga caviar, known as the most prestigious in the world, comes from the Huso Dauricus or Kaluga sturgeon. This caviar is farmed in regions of pollution-free freshwater, ensuring its superior quality. The sturgeon, an ancient species, is now protected by the CITES agreement, which regulates its legal and sustainable trade. Caviar from this source is special due to its large grains, sublime flavor, and uniform color. Its firm eggs shine with an intense flavor that delights the palate. Caviar from Tibet is primarily cultivated in the Amur River between China and Russia, and its conditions recreate the sturgeon's natural habitat. Conservation methods are crucial: it must be kept refrigerated at no more than 4ºC and opened shortly before consumption. Nutritional values per 100 g include: 927 KJ energy, 14.2 g fat, and 23.6 g protein. It is important to consume it with mother-of-pearl or crystal spoons to avoid altering the flavor. Its ideal pairing is with premium cava.