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About Iranian Caviar

There are several terms in which seasoned caviar consumers use to describe top quality and rarity. Even amongst sturgeon roes, origin of its harvest is one of the initial factors which directly impact market prices. With expensive caviar, top market prices are a reflection of its greater demand over available supplies. Historically, Iran and Russia monopolized the caviar market by producing 95 percent of world's supply. The best sturgeon with the most prized roe nature had to offer was harvested from the Caspian sea. Iranian sturgeons such as the beluga, osetra and sevruga are not the same as other species found in other parts of the world, the next closest would be the Chinese Kaluga. Sturgeons naturally travel long distances and therefore their diet and environment change from one region to another and as a result influencing taste and appearance of their roe.

 

Today’s Production From Caspian Sea Harvests

Production from places such as port of Anzali in Northern Iran is not only banned for import to the U.S., but in scarce supplies from the wild. Fishermen which live and fish the Caspian port say that the sturgeon has been rarely seen in recent years. Persians have been harvesting caviar for generations and served it regularly to celebrate special occasions. With the current market prices of authentic beluga sturgeon caviar, most of the population cannot afford to be consumers. Presently, there are efforts being made to save the sturgeon from extinction by introducing fingerlings from fish farms back into the Caspian sea. The rate of success is low however, about one to three percent make it to maturity. There is also the issue of poaching by any of the countries bordering the Caspian sea. Pollution presents an even greater challenge is a devastating contributor to sturgeon’s dwindling numbers.

 

Difference Of Iranian Caviar

Iran has traditional methods in which the prized roe is processed, salted and packaged after being harvested. Typical Iranian beluga caviar has large sized eggs that are lighter in color and a subtle creamy flavor with a hint of sweetness on the palate. Sevruga and the osetra sturgeon roes are less expensive as they mature sooner for harvest. Sevruga and osetra caviars tend to have a more robust flavors, smaller in size and darker in color with a firmer texture. Many caviar lovers prefer the rich flavors of the Sevruga and osetra over the more expensive beluga roe. The very limited supply of these caviars from the Caspian seas are found in Europe and other regions either on the open or black markets. Regular consumers often claim to tell the difference of the Iranian caviar they are used to. Today, it is a rarity to find real Caspian beluga caviar. Fish farmers around the world begun importing eggs and fingerlings of Caspian sea sturgeon to raise in their regions. Fish farmers mention the fact that sturgeons travel long distances and vary in flavor regardless of where ending up in Caspian waters. Most farms access natural resources available in their area, but keep a controlled environment for better consistency, a long time mark of quality caviar processing.