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The beluga is fish of family sturgeon, living preferential in the Azov, Caspian, White and Adriatic seas. Its spawning takes place in the rivers flowing into these water areas.


Fish a beluga treats trade types, but its number is very small because of intensive catch and poaching today. Black caviar of this fish, her production has special value and became the main reason for reduction of number of population. Today this type of sturgeon is on the verge of extinction, and therefore is included in the international Red List.

Useful properties of a beluga

Meat of a beluga is extremely useful as for 20% consists of full-fledged protein, and all amino acids which are necessary for the person including irreplaceable methionine are its chemical composition.

In 100 g of a beluga a number of vitamins, micro and macrocells, water, fats, proteins and ashes contains. In spite of the fact that the amount of fats in it are less, than at others sturgeon, it is also a supplier useful an omega-3 of fatty acids. These substances have antiinflammatory and antioxidant effect, are necessary for stabilization of intercellular processes, reduce risk of a heart attack and stroke. Meat of fish of a beluga is recommended at gastritis, in dietary food, also it is used for prevention of arthritis, arthrosis, osteoporosis and atherosclerosis.

The vitamins which are contained in a beluga:

  • Vitamin A;
  • Vitamins of group B (B1, B2, B3, B4, B5, B6, B9, B12);
  • Vitamin E;
  • Vitamin D;
  • Vitamin K.


  • Calcium;
  • Magnesium;
  • Phosphorus;
  • Sodium;
  • Potassium.


  • Manganese;
  • Selenium;
  • Copper;
  • Iron;
  • Zinc.

Caloric content of meat makes about 112 kcal on 100 g of a product.

Among contraindications to the use of a beluga It should be noted individual intolerance and allergic reaction to fish.

Caviar of a beluga

Black caviar is the surprisingly balanced product having remarkable tastes and containing a large amount of substances, useful to an organism.

In caviar of a beluga as well as in meat, there are a lot of full-fledged proteins, vitamins, lecithin, mineral substances and organic compounds. The fats which are contained in it are characterized by higher iodic number, in their structure there are a lot of polyunsaturated fatty acids. Cholesterol which contains in caviar is almost completely neutralized by useful lecithin.

Caviar of a beluga first of all is recommended to mothers nursing, small children, especially for increase in level of hemoglobin and immunity, and also to adults who need suralimentation, this product is easily acquired because of the high content of protein.

The substances which are a part of black caviar are necessary for maintenance and improvement of brain activity, preservation of sight, increase in elasticity of vascular walls that in turn is excellent prevention of heart attacks, strokes and coronary heart disease.

Caviar of a beluga strengthen a nervous system, slows down development of tumors, keeps skin youth, not without reason it is included in composition of many cosmetics.

Of course, black caviar not medicine and not a panacea, especially fish a beluga on the verge of extinction, but, applying occasionally this prophylactic together with other products and medicines, it is longer possible to remain young and healthy.

Recipes from a beluga

Beluga stewed with vegetables.


  • 500 g of fillet of fish of a beluga;
  • 3 tsps of Dijon mustard;
  • 4 pieces of sweet pepper;
  • 4 pieces of tomatoes;
  • 1 pieces of onions;
  • 10 g of butter;
  • Salt to taste.

To cut sweet pepper on halves, to clear of seeds and to cut small strips. About tomato to husk and cut them on eight segments. To cut onions on thin rings.

Fish to slice 2 cm thick, to cover with mustard and to leave to be pickled at several o'clock. After that to warm butter, to lay fish on a stewpan bottom, to salt and lay out vegetables. To pour in a small amount of water and to prepare under a cover on average fire to readiness (about 20 minutes).

Bester (hybrid of a sterlet and beluga) marinated.


  • 4 kg of a bester (or belugas);
  • 20 g of ginger;
  • 50 g of pepper (pot);
  • 5 heads of garlic;
  • On 20 g of a thyme, tarragon and marjoram;
  • 500 g of salt.

To prepare fish, having cut her on portion pieces in 200-250 g.

To prepare 5 liters of a brine: to put garlic, pepper and ginger in vinegar. Then to place pieces of a bester in a big pan, to fill in with a brine, to add spicy herbs and salt and to boil. When fish is ready, to shift her in a keg, having strewed with spices and having covered with a gauze and to fill in with spicy vinegar. It is necessary to store a keg in the dry place.

Beluga in English.


  • 1,7 kg of fish of a beluga;
  • 100 g of cucumbers;
  • 100 g каперосв;
  • 2 tbsps of ketchup;
  • 300 g of mayonnaise;
  • 2 tbsps of butter;
  • 1 pieces of a lemon;
  • 1 glass of a fish broth;
  • 40 g of breadcrumbs;
  • Salt and pepper to taste.

To cut fish on portion pieces, to scald and dry on a tissue. Then to salt, pepper, roll in in crackers and to put in the pot oiled.

Белуга жареная

To small chop capers and cucumbers, to connect them to mayonnaise, to add a fish broth, ketchup, to mix and bring to boiling. To water fish in a pot with the received sauce, to close a cover and to put in the warmed oven.

To lay out ready fish on a dish and to decorate lemon polukruzhyam. As a garnish it is possible to serve potatoes puree.

The advantage and taste of this type of sturgeon are indisputable. But it should be noted that meat, as well as caviar of a beluga, practically disappeared from counters as production in the industrial purposes is not conducted any more. According to forecasts of scientists, the number of this fish under natural conditions perhaps will also be recovered, but decades for this purpose will be required.

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