Welcome to Persian Caviar
Perhaps one of the most prized and delicious products that come from Iran is the Iranian caviar. Caviar can be very expensive due to its rare and delicate nature. Iranian caviar is the roe or eggs from female sturgeon fish caught in the pristine environment along the Caspian Sea. About 90% of Caviar production of the world comes from the Caspian Sea, and it is thought the southern fish, caught along the Iranian coastline produce the best caviar in the world. Caviar is particularly delicate, and difficult to process and handle. The manual labor that goes into packaging the product naturally adds to the cost of the product.
Caviar production starts with catching the fish and bringing them to the all sterile processing facilities, where the fish are washed several times. The next step is to gut the fish, and wash the roe. The eggs are then weighed and strained through a sieve to remove any additional dirt. Next the caviar is salted and packaged into special containers. These containers are then shipped of the retail locations in big cities and major ports.
Iranian Caviar has many followers . Iranian caviar is also graded depending on the fish, and the quality of the eggs.
Iranian Caviar is present at stately events, dinner parties and even at home. It can be eaten all on its own or on a thin toasted piece of bread. It can be consumed with grated onions, boiled egg, butter, cheese, and a few drops of lemon. This of course all depends on your taste and preference.
Caviar Health Benefits:
1- Caviar is a rich source of vitamins A and D, magnesium and selenium as well as omega-3 fatty acids. These nutrients are proven to benefit the nervous system, circulatory and immune systems as well as combat cancer and heart disease.
2- Eating caviar on a regular basis can improve the health of skin. Many cosmetic companies are using caviar oils in face creams and cleansers to improve skin’s texture and elasticity.
3- Caviar is recommended for patients recovering from surgery and chemotherapy as it is an excellent source of hemoglobin content.
Caviar Nutrition Facts: 115 g (1 cup)
1- Protein: 3.9 g
2- Omega-3 Fatty Acids: 1086 mg
3- Omega-6 Fatty Acids: 13 mg
4- Saturated Fat: 0.6 g
5- Monounsaturated Fat: 0.7 g
6- Polyunsaturated Fat: 1.2 g
7- Total Carbohydrates: 0.6 g
8- Vitamin A: 145 IU
9- Vitamin B12: 3.2 mcg
10- Vitamin E: 0.3 mg
11- Vitamin D: 37.1 IU
12- Vitamin K: 0.1 mcg
13- Calcium: 44 mg
14- Magnesium: 48 mg
15- Selenium: 10.5 mcg
16- Folate: 8 mcg
17- Choline: 78.6 mg
18- Iron: 1.9 mg
19- Phosphorus: 57 mg
20- Potassium: 29 mg
21- Zinc: 0.2 mg
22- Sodium: 240 mg
23- Total Calories 169 KJ
IRANIAN GRADE CAVIAR
Iranian Karaburun Ossetra caviar is a variety of Iranian Ossetra caviar which boasts a nutty, creamy roe. The flavor can only be described as a perfect balance of salt and butter undertones. The texture is silky yet separate eggs hold together well in a mass.
Karaburun refers to the particular sturgeon (acipenser persicus) which is native to the southern Caspian Sea, and is mainly processed by Iranian fisheries. Karaburun caviar is distinct in that it is one of the only remaining wild sturgeon that is not considered an endangered species because of the efforts put forth by the Iranian Ministry of Fisheries.
Considered the most flavorful and elite caviar by some critics, Iranian Ossetra (sometimes also spelled Osetra or Asetra) is one of the most desired types of caviar in the world. It can look, smell, and taste a little different each time you try it due to abundant varieties (see below). Generally nutty and buttery in taste, the savory roe ranges in color from deep black to light gold and almost white. The texture of Ossetra caviar tends to be a bit firmer than other types of caviar, yet still delicate.
The Ossetra sturgeon fish, found mainly in the Caspian Sea, is usually harvested in Iran or Russia. The sturgeon reaches maturity at around age 15, but can live up to eighty years. Although they are generally smaller than Beluga sturgeon, Ossetra sturgeon can weigh anywhere between 50-400 pounds. Experts conclude that the variations in taste occur because the Ossetra is a bottom-feeder; thus, its eggs acquire the flavor of what the fish eats, which may vary based on time of year, weather, and other environmental factors.
Currently, our Iranian Ossetra has a smooth nutty-flavor and a light salt taste accompanied by exceptionally large roes in a mid-toned gray color.
This Caspian Sea caviar consists of smaller roe than that of the other two main caviar varieties. However, what it lacks in size, the Iranian Sevruga more than makes up in it’s intense flavor. Sevruga caviar (acipenser stellatus) is saltier and richer in taste, which is why it is often referred to as the “Strong Sturgeon”.
It’s relatively affordable price is reflective of the fact that the Sevruga sturgeon is rather common and quick to reproduce, developing viable eggs as early as seven years of age. Noted as the smallest of the Caspian Sea sturgeons, Sevruga rarely weighs over 25 kilograms.
Our Iranian Sevruga’s texture consists of a lustrous greenish-gray to dark-gray roe. It is also notable for its rather crunchy texture and deep flavors of salt and butter. The other main varieties of Iranian and Russian caviar are more delicate and smooth in comparison.
