types of Iranian Caviar
The name caviar comes from the
...(Khag-avar) which means "the roe-generator".
This name in Persian is actually used to denote the sturgeon itself and
its product, caviar is an
animal product and not considered to be
vegetarian for this reason.
However there is a soy based caviar that is vegetarian on the market.
Caviar is the processed, salted
roe of various species of fish, most notably
It is commercially marketed throughout the world as a delicacy and is eaten principally as a garnish or spread, as with
Today the best caviar comes from sturgeon fished from the
Caspian Sea by
Some of the highest prices are paid for Beluga,
Sevruga varieties (note that the large-grained
Beluga caviar comes from the
Beluga sturgeon and has nothing to do with the
Dwindling yields due to
pollution have resulted in less costly alternatives, processed from the roe of
salmon, becoming popular.
70-100 kg largest Sturgeon and only predator among other
of caviar: 15-20%
expectancy: up to 100 years
dark to light grey, lighter ones are better
Beluga Caviar: Native to the Caspian Sea, Beluga is the largest
sturgeon, which produces the largest and most fragile grains.
years for the female Beluga to mature, weighing up to a ton, which can be
fifteen feet long Beluga produces the world’s most expensive caviar.
gray delicacy provides a smooth, mildly sweet flavor of delicate hazelnut.
of caviar: 25-30%
expectancy: up to 55 years
dark to light brown-golden, very delicious
Native to the Caspian Sea, Osetra is usually the best quality, which is
Taking up to fifteen years for the female Osetra to mature, weighing up to 500
which can be up to six feet in length, Osetra produces an even roe, which has a
Its strong nutty flavor of the deep sea provides a
of caviar: 25-30%
expectancy: up to 30 years
dark gray, popular and delicious
Sevruga Caviar: native to the cold depths of the Caspian Sea, Sevruga is the
smallest and most prolific caviar.
Taking seven years for the female Sevruga to
mature, weighing no more than 200 lbs.,
Sevruga produces caviar, which is dark
gray or black in color and provides a strong taste of a mildly fruity flavor
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