Almas Golden Caviar
“Golden caviar” was formerly reserved for the Emperors of Manchuria, the Tsars of Russia and even for the Vatican. In Iran it was kept exclusively for the Shah, and anyone caught selling or eating it had their hand chopped off.
There are several theories among caviar experts as to what “golden caviar” actually is. It is generally thought to be either the eggs of albino sturgeon or those of an Oscietre sturgeon over 60 years of age (whose eggs can be known to change to light golden colour). Some importers grade these eggs as “Almas” caviar. In any case, it is extremely rare and there is a long waiting list for this product, even though it costs many thousands of dollars per kilo. Almas is packed to order in 50 g (2 oz) or 250 g (9oz) gold tins, complete with a gold spoon, and are placed in a specially veneered wooden humidor. Sometimes in older Beluga and Oscietre sturgeon there is a pocket of pale eggs behind the gills of the fish, and these are also highly prized.
The flavour of albino eggs is incredibly light and delicate, while the flavour of pale Oscietre eggs from a mature fish is marvelously creamy and subtle. It has to be the ultimate caviar for the lover’s seduction scene.
From: Caviar “The Definitive Guide” By Susie Boeckmann & Natalie Rebeiz-Nielsen