Caviar is called sturgeonfish roe (a species native to the rivers and lakes of eastern Europe and central Asia) that is consumed by humans. Of the twenty-five existing varieties of sturgeon, three of them can be caught in the Caspian Sea beluga, Russian sevruga and sturgeon or osiotr (its caviar is called osetrá, that is, genitive in Russian osiotr). The high price of caviar is a reflection of the rarity or low availability of sturgeon. There are also substitutes made with egg from other fish (such as lumpo, cod, salmon or muljol). All of them are considered a culinary delicacy.

Traditionally, the best caviar is that of the sturgeon that is fished in the Caspian Sea in Azerbaijan, Iran and Russia. Higher prices are paid for caviar of beluga, osetrá and sevruga varieties (beluga caviar refers to beluga sturgeon and not beluga, a cetacean variety that has nothing to do with caviar). Due to factors such as overfishing and pollution, the number of sturgeons has been significantly reduced, so another common option or substitute is salmon roe, also called red caviar.

In response to the previous problem and growing demand, sturgeon fish farming has been developing for several years. The way to produce it in captivity is to breed sturgeons in marine nurseries; when they reach childbearing age they are artificially inseminated and, when the time comes, the roe is extracted, cleaned, salted and almost immediately packaged, without any other process, as it would negatively affect the quality of the product.

Today not only is a quality caviar consumed that originates from Iran or countries bordering the Caspian Sea, but also produces a high-quality caviar substitute on the Romanian Black Sea coast, the United States, Argentina, France, Colombia, Uruguay, Israel and Spain. Currently a certain consumption of other products that distantly resemble caviar in its appearance, such as snail eggs, is emerging. In Spain there is an industry of this product with great potential for extension.


(10 Servings)


  •  30 g Beluga caviar
  •  100 g Corn Doug
  •  1 Lt Oíl 
  •  600 g King Crab meat 
  •  100 g Capers
  •  100 g Olives
  •  100 g Raisin
  •  20 g Chopped Garlic
  •  150 g  Chopped white onion
  •  c/s Orégano
  •  20 g Parsley
  •  150 g Olive oil
  •  500 g Tomato
  •  c/s Salt
  •  1 pc Ripe Plantains


For the Inflated


    100 g Corn Doug

    1 L Oíl 

    In a press for tortillas, place 20 g of corn doug in the shape of a ball, press and with the help of acutter make a circle of 7 cm in diameter.Fry in the oil at 180 ° C, with the help of a spoon, cover the tortilla in an enveloping way to make itcook evenly and make it puff.Removed once crispy and reserve

For the King Crab Minilla


    600 g King Crab meat
    100 g Capers
    100 g Olives
    100 g Raisin
    20 g Chopped Garlic
    150 g Chopped white onion
    C/s Oregano
    20 g Parsley
    150 ml Olive oil
    500 g Tomato 
    c/s Salt

    Put the olive oil in a pot, first season the onion and garlic, then the tomato and meat crab, add therest of the ingredients, cook over low heat, add salt and reserve.



    1 pc Ripe Plantains

    Remove the tips of the ripe plantains and cut pieces of 5cm a long , help of an apple corer cut thecentral part of the ripe plantains leaving the cylindrical shape, then fry and cut 3mm thick slices.



    Take an infladita, make a hole in the center and fill with the king crab, then place the ripe plantainsheet and cover with caviar.