Types of caviar

To carry the name, Champagne must come from a specific region of France. To earn its name, caviar must come from one of three sturgeon breeds (there are 27 worldwide) from the Caspian sea. There are great sparkling wines that are not “Champagne,” and there are great fish roes that are not “caviar,” but provide an enjoyable taste.

Sturgeon caviars share certain flavor characteristics across the breeds (varietals); a taste of the sea similar to the juice of a perfectly fresh oyster, a taste of brine, and occasionally a metallic finish. Varietal flavors differ fish by fish and tin by tin.  Each fish’s diet, environment, maturity and time of harvest affect the flavor and texture of the eggs. How quickly the eggs are processed, how much salt is used, and how they are cured affect the product. Iranians, for example, use brine, while Russians stir salt in directly.

True caviar is sturgeon caviar. This means that the roe comes from sturgeon-the authentic caviar fish. Accordingly, three types of sturgeon produce the best caviar that comes from the Caspian Sea and Black Sea basin. These are the Beluga, Oscietra, and Sevruga. These sturgeons produce the three main types of caviar, which bear their names. The best and most expensive is Beluga caviar with its soft and large eggs. Next comes Oscietra caviar with medium-sized eggs. Sevruga caviar follows in rank with its smaller eggs. Together, these varieties make  Iranian caviar respected throughout the world and Iran has always played a prominent role in caviar history. Overfishing and other environmental issues promoted the growth and success of farmed caviar, which comes from sturgeon as well as other fish species.

The most luxurious and renowned due to the time necessary to harvest it, the Iranian Beluga caviar comes from the wild species Huso Huso sturgeon, raised in the fish farms along the Caspian Sea. The basins are filled with the waters of the Caspian Sea, and the sturgeons can find all the necessary nutrients, providing the caviar
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The Imperial Caviar Selection comes from 12 to 13 years old sturgeon whose eggs are largely mature. IMPERIAL BELUGA is the product of sturgeon family Dauricus and schrenkii sturgeons grown  in the best environmental conditions.The large size of grains are carefully selected by Iranian masters to ensure the result is amazing. Broadly similar to Beluga caviar IMPERIAL BELUGA is
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The “Imperial Gold” caviar is a selection of a caviar from a hybrid species: Huso Dauricus & Acipenser Schrenckii, from China. The fish are raised in Sino-Russian lakes at the edge of the Amur River and enjoy the space to move freely. Therefore, they burn their surplus fat which gives us the pleasure of enjoying
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It’s not Beluga, but this is truly the next best thing.The Oscietra comes from the species Acipenser Gueldenstaedtii (also known as the Russian sturgeon) from different origins (China, Uruguay, Italy). These sturgeons grow in a natural environment in lakes and dams of great depths, and at maturity, they produce a caviar comparable in quality with
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The species Baerii is the most popular caviar in Europe and in the world, because it comes from a sturgeon living in the rivers that adapts well to captivity and at all latitudes. It is found in Belgium, Germany, Italy, Finland, China, France under the name of Aquitaine. Originally from Siberia, it is one of
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