Marky’s Beluga Payusnaya, Fleur de Caviar (Huso huso, farmed) — 3.5 oz (100 g) 

• Made from purebred Caspian Beluga sturgeon farm-raised in Bascom, Florida.
 
• Dark gray to black caviar paste topped with edible 24k gold leaf.
 
• Dense, gooey texture with a rich, concentrated consistency; chewy and sticky on the palate.
 
• Bold, briny flavor with great umami depth.
 
• Best enjoyed on a Mother of Pearl spoon or blended into warm dishes for an intense, luxurious finish.

Beluga and Sturgeon AquaFarms

The Beluga sturgeon (Huso huso), native to the Caspian and Black Seas, is the largest and most revered of all sturgeon species—an ancient fish capable of living for over a century and reaching more than 2,000 pounds. Its caviar, long considered the pinnacle of indulgence, is among the world's rarest and most sought-after delicacies. With each fish requiring 12 to 20 years to mature, Beluga roe is a genuine product of patience, precision, and time.

Marky’s Beluga caviar is sourced exclusively from Sturgeon AquaFarms (SAF) in Bascom, Florida—the only facility in the United States licensed to raise purebred Beluga sturgeon. Established in 2003, the farm began importing Beluga and other sturgeon species in a race against time to preserve them. When the U.S. banned Beluga caviar imports in 2005, Sturgeon AquaFarms continued its mission. By 2009, it had achieved a landmark breakthrough: the successful captive breeding of Beluga sturgeon on American soil.

Now, more than a decade later, that vision has come to fruition. Authentic Beluga caviar is again available in the United States—ethically produced, meticulously harvested, and born from a commitment to sustainability and legacy.

As the only company in the Western Hemisphere entrusted with this critically endangered species, Sturgeon AquaFarms plays a vital global role in its protection. Through international partnerships, breeding innovation, and ongoing restoration efforts, the farm is helping to ensure the survival of the Beluga sturgeon for generations to come—while offering a caviar experience unlike any other.

How Our Beluga Pressed Caviar Is Made

When crafted into a paste, our Beluga caviar becomes Payusnaya Ikra—a traditional Russian preparation with roots tracing back to the 19th century. Originally developed to ensure no part of the valuable fish roe went to waste, Payusnaya is made from eggs that are too soft, fragile, or irregular in size to meet the high standards of traditional caviar. Though these eggs are considered less desirable for conventional grading, they retain the same exquisite flavor.

By delicately pressing the roe to extract excess liquid, then expertly packing and aging it with the utmost care, the result is a luxurious, dense paste with a decadent texture. Dark gray to black in color, our Beluga caviar paste is luxuriously finished with a sheet of 24-karat edible gold leaf, adding a striking, luxurious visual touch to its bold, briny character. Every bite reveals an exquisite depth of flavor, unfolding layers of rich umami and oceanic complexity that linger on the palate. It's an indulgence that transports you to the height of culinary sophistication, offering a truly refined tasting experience.

How to Use Beluga Payusnaya

Marky's pressed Beluga caviar paste is both indulgent and remarkably versatile. Roll it between sheets of plastic wrap and slice it into silky rounds to elevate seafood tartare, or freeze it slightly and grate it over warm pasta, risotto, or eggs for a decadent flourish. Fold it into sauces just before serving to enrich them with complexity, or enjoy it simply on buttered brioche for an unapologetically luxurious bite.

Whether featured in a tasting menu, presented at an intimate dinner, or gifted to a discerning gourmand, Marky's Beluga Payusnaya ikra offers a truly elevated and unforgettable experience—one that blends heritage, sustainability, and unmatched flavor.

Try savoring this delicacy as part of an exquisite French-style omelet topped with rich pressed Beluga sturgeon caviar and a dollop of tangy sour cream. The creamy eggs and briny caviar paste create a luxurious balance of texture and flavor—elegant, indulgent, and perfect for any gourmet occasion.

Omelet With Pressed Caviar and Sour Cream

Ingredients:

• 3 tablespoons pressed caviar (3 ounces)
 
• 2 tablespoons sour cream
 
• 1 tablespoon minced chives
 
• 2 large eggs
 
• Salt and freshly ground pepper
 
• 1 tablespoon unsalted butter

Prepare the caviar filling:

• Place the caviar paste between two sheets of plastic wrap.
 
• Roll it out into a 5-by-8-inch rectangle about 1/8 inch thick.
 
• Cut half of the caviar paste into 1/2-inch strips for garnish.
 
• Finely dice the remaining half and transfer to a small bowl.
 
• Stir sour cream and all but a pinch of the chives into the diced caviar.
 
• Set aside.

Make the omelet base:

• In a small bowl, beat the eggs until frothy. Season with salt and pepper.
 
• In a 6-inch nonstick skillet, melt the butter over high heat until the foam subsides.
 
• Add the eggs and stir constantly with a rubber spatula while shaking the pan.
 
• Cook until the eggs are just set but still moist. Remove the skillet from heat.
 
• Spoon the caviar-sour cream mixture across the center of the omelet.

Serve and enjoy:

• Shake the skillet gently to loosen the omelet. Fold one-third of it over the filling.
 
• Tilt the pan and slide the omelet onto a plate, folding it over itself as it rolls out.
 
• Serve immediately. For an extra indulgence, drape the omelet with long, thin strips of pressed caviar.