Caviar is the roe of sturgeon fish, a rare aquatic species living in the Caspian Sea and black sea, about 100 million years old (Jurassic era). That’s why caviar fishes are known as alive fossils!
Iran is known as the world’s largest exporter of natural caviar, because of Caspian Sea that contains 93 percent of world’s caviar fishes, including five main types: Fil-maahi (Beluga), Qareh-burun, Tas-maahi (Astera), Caviar-ship and Ozun-burun (Sevruga). Iran is in charge of managing and protecting the fishes and extracting three types of caviar that include golden, red and black caviar. The most popular one is black caviar.
Iranian caviar is known as an expensive food in the world, usually served as breakfast or garnish. This nutritious food is a great source of vitamins and minerals like omega3. One serving of caviar contains an adult’s daily requirement of vitamin B12. But caviar’s salty and buttery unique taste and its pleasant texture felt in the mouth is the main reason for the high payments, for sure.
Iranian caviar’s quality is judged by its color, taste and texture. A good one has large and unbroken eggs, all in the same size and color with the great taste of butter and walnut and no fishy smell. The older the caviar fish, the better are the caviar eggs, extracted.
Iranian caviar is distributed in little glass or metal boxes, under the control of fisheries organization and can be bought in this organization’s valid agencies in different cities of Iran. So you can enjoy a good meal garnished with some caviar when you travel to Iran.
|Iranian caviar in metal boxes.|