Powdered caviar.

Powdered caviar.

This caviar, also known as Strottarga Bianco, is the invention of 51-year-old Austrian fish farmer Walter Gruell and his 25-year-old son Patrick. According to Patrick, Strottarga Bianco is obtained from the white caviar of extremely rare albino beluga sturgeons. To obtain a kilogram of powdered Strottarga Bianco, the Gruells need five kilograms of normal caviar, which is then dehydrated. They mainly use caviar from older beluga sturgeons. Apparently, this is because their eggs are more elegant and smooth, more aromatic and also simply tastier.
The albino beluga sturgeons that produce this caviar originally lived in the Caspian Sea, but have now become virtually extinct, making this caviar a rare delicacy. Another reason for the prohibitively high price of Strottarga Bianco is the age of the albino beluga sturgeons. Most sturgeon can live to be 100 years old, but when it comes to beluga sturgeon, only a few of them do so due to a congenital genetic defect that significantly shortens their lifespan. Patrick also explained that caviar produced in Austria is some of the best in the world because it originally contains pristine, pure water flowing from the mountains. "That's one of the reasons why it tastes so good. Also important is the special drying regime before the complete dehydration procedure, during which the caviar loses about 80 percent of its weight. And then it is carefully ground and mixed with 22-karat gold, which in small quantities has a positive effect on the human immune system.
The golden-yellow powder that we produce can easily be turned into a paste, added to risotto, or simply sprinkled on toasted bread with butter. The caviar has a distinct taste of fresh fish. “It takes very little to add flavor to food,” he explains.

http://animalworld.com.ua/news/Ikra-Beloje-zoloto-po-cene-40000-za-chajnuju-lozhku-schitajetsja-samoj-dorogoj-jedoj-v-mire