caviar
iranian and russian caviar
the wealth of the caspian sea
Russian Caviar
Mother Russia is the forbearer of the caviar industry, with methods developed and perfected through generations. Nobody loves and knows their caviar like the Russians, and they have made its consumption nothing less of an art. Caviar was so highly prized in Russia it was reserved for the sole delight of the Tsar and the imperial family (thus many “Imperial” categorizations for the finest, most rare caviars). Russian caviar can be divided into the main sturgeon species fished off the coast of Russia, in the Caspian Sea: Beluga, Osetra, and Sevruga (you will also find mentions of Sterlet or Imperial Caviar, but starlet populations have been decimated and are now all but extinct). Currently, the Russian caviar industry has suffered a huge decline due to drastic over-fishing of sturgeon in the Caspian Sea, as well as internal political turmoil. How does this affect the caviar-lover? Well, it basically means Russian caviar (especially Beluga) has become harder to come by, and much more expensive.view our full list of Russian Caviar products>
Iranian Caviar
Caviar harvested and fished from sturgeon species off the coast of Iran in the Caspian Sea, primarily the southwest shores, where the water is cooler, and, according to some scientific studies, much cleaner from environmental pollutions that could potentially affect sturgeon populations. Although Russian Beluga Caviar has traditionally been considered the higher-end product, Iranian Beluga Caviar is of equal quality, as they are both produced from the same species of sturgeon, in the same waters (the Caspian Sea also borders Russia). Iranian sturgeon species are typically: Beluga, Osetra, Asetra and Sevruga, all fetching the same (or even higher) prices than the identical Russian caviars.Beluga Caviar
The best, rarest – and definitely the most expensive- of caviars is the Beluga Caviar, traditionally harvested in the Caspian Sea fisheries in Russia and Iran, from the white beluga sturgeon. Baluga roe is superb- large eggs, soft in texture, heavy and ripe, ranging from pale silver to black in color. By far the highest quality caviar you can get, with the most superior flavor. Soft, buttery taste, with a delicate and sweet flavor.Ossetra/Osetra Caviar
The next-best-thing to Beluga Caviar, Osetra is of medium-size, and comes from the osetra sturgeon, harvested mainly in Russian and Iran. You’ll find caviar fans that will swear by this caviar, preferring it over beluga. To rest the case, osetra is a fantastic product all the way around, and in the world of gourmet caviar, it is definitely not a runner-up. It is intensely nutty, and has an oilier, silkier texture that just melts in your mouth. It is more recognizable due to its golden yellow/brownish color. Golden Ossetra or Golden Imperial caviar is highly sought-after by connoisseurs, and is very expensive.view our list of Ossetra Caviar products>
Imperial/Golden Osetra/Royal Caviar
Imperial caviar comes from the most rare, most mature Ossetra sturgeon. This type of caviar is highly coveted by connoisseurs, for its firm golden grains that deliver an earthy, nutty and fruity flavor. The color can vary from golden to greenish. Originally, imperial caviar came from the Sterlet sturgeon, now largely extinct. Also referred to as Royal Ossetra, or Golden Imperial Caviar.view our list of Osetra Caviar products>
Sevruga Caviar
Here’s an option for those with a budget in mind: Sevruga caviar. You get the high quality and taste of a sturgeon roe, but from a far more common species of fish, therefore making it more available, and thus less expensive. The sevruga sturgeon is small, and reproduces faster that the other species, so this caviar is cheaper and easier to find. Taste-wise, it is strong, but the eggs are on the smallish side (slightly greenish or gray) and crunchier than the other sturgeon varieties.view our list of Sevruga Caviar products>
