Almas Caviar

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Almas Caviar

Caviar is one of those foods that enjoys a particular reputation. It is distinctly decadent with a rich, complex flavor that can be difficult to appreciate with just one taste. Many people are turned away by eating lower quality caviar that is easier to get a hold of, but lacks the richness of flavor that characterizes the upper echelons of caviar. It makes sense though give it is can difficult to know what the mark for quality is in a given food. Fortunately, you can easily know what the mark for perfection is when it comes to caviar: Almas. The name, translated from Russian, means “diamond” and this is a reflection on both the appearance, quality, and price of the caviar. It is an exclusive treat meant to be cherished entirely on its own so that its rich flavor can be savored as a rare opportunity.

The Exclusive on The Exclusive
The story of why Almas caviar is so valuable largely comes from its source. Like most traditional caviar, Almas is from a sturgeon found in seas near a shared Russian coast. In particular this kind comes from waters in the Caspian Sea near Iran where the traditional sources of caviar are largely untainted by pollution and other ills of the modern world. Sturgeon roe, caviar, has been so valued that it lead to many traditional species it is harvested from being put on the endangered species list due to over-fishing. Almas in particular comes from a critically endangered beluga sturgeon. It is even more exclusive because it is harvested from rare albino members of the species and as a result is always in low supply. The ideal specimen for harvesting caviar from is at least 100 years old so that the roe has had time to lighten to the translucent, white-ish color that characterizes Almas.

Minimal Availability
Due to all of the factors making Almas rare, it shouldn’t come as any surprise that the supply available is very small. World governments wish to preserve the species so that it continues to be available and consequently Almas is quite rare at this point. It is actually driving the industry to find humane ways to harvest caviar that don’t harm the fish it is harvested from. Those wishing to sample will need to find specialty stores if they want to potentially find any of the stock of Almas available. It will likely be impossible to find otherwise. There is also a particular quest for quality that comes along with caviar. Almas only applies to the lightest caviar possible on the scale. Any darker and it will not make the cut. The caviar will simply go to a high quality, but lower grade instead. In short, Almas is quite rare and meant to be savored when it is encountered.

Why Is It So Valued?
Rarity alone doesn’t account for why people value Almas so highly. The taste is what puts it so high in esteem that over-fishing lead it to its present state of rarity. Caviar experts have consistently rated Almas as either the best or one of the best forms of caviar in the world. It is said to have a creamy taste accented by nuts and subtle undercurrents of other flavors that make for a unique experience. Most enthusiasts would encourage that Almas should be eaten entirely on its own with a fine Russian vodka, but it can be eaten to complement another dish just as easily. The harvesters of Almas do encourage those who taste it to enjoy the caviar on its own the first time and to experiment with using it as a spread on crackers or bread to avoid diluting the taste much at all for any further tastings. Almas’ flavor is too rare to waste simply for adding texture to more complex foods.

Almas caviar is the most expensive and rarest form of caviar in the world. This isn’t likely to change anytime soon as beluga sturgeons remain critically endangered in the wild. Trying to preserve the species takes a higher priority than harvesting further caviar. Fortunately, stocks of Almas and other beluga caviars do remain in existence. Fish farming in particular holds promise for a future where you can enjoy the taste of Almas without it being the last taste of it in the world.

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