Caviar is the seed of sturgeon, which is one of the most expensive and luxurious foods in the world.
Caviar is a food consisting of salt-cured roe of the family Acipenseridae and is considered a delicacy and used as a garnish or a spread alongside the main dishes. The roe can be fresh or pasteurized, with pasteurization reducing its culinary and economic value at the same time.
The Caspian Sea is the largest source of Caviar, producing more than 90% of the world’s production.
Sturgeon fish has different species including Beluga, Osetra, Sevruga, kaluga, Sterlet, Hackle back, Siberian sturgeon, green sturgeon and white sturgeon. Among all the species the most famous and highest quality of Caviar belongs to Persian Beluga Caviar which can only be obtained from Caspian Sea. Golden, red and black caviar are among the color types of caviar, among which, black or grey caviar has a higher value.
As a main exporters of Caviar in the world, Iran has the several types of Caviar:
Beluga Caviar (Huso Huso) & Elephant Fish
The most expensive types of Persian caviar with large buttery grey pearls, is Beluga. Belugas are the largest members of the sturgeon family. The eggs of this fish are big thus they called elephant fish.
The lightest color is the most desirable one. So, make sure you buy the bright ones. Elephant fish are also called as royal caviar.
This caviar is nutty and has a creamy taste. Astera or Ossetra has smaller eggs compared to Beluga and the taste of its eggs can differ based on what the fish has been eating.
This caviar has a more quickly reproduction cycle. So, more eggs can be produced from Servuga. It has a crunchy texture and has the most intense flavor. Servuga is the cheapest Caviar.
Most species of sturgeon have taken residence at the Caspian Sea due to the lack of pollution in the water. Karaburun is native to southern region of Caspian Sea as well. A good thing about this caviar is that this kind of sturgeon does not face the dangers of extinction thanks to the efforts of Iranian Fishery Organization. The Karaburun caviar tastes salty and buttery.
Soroga is tastier than the other two types of caviar and is obtained from ozone fish.
Caviar has a high nutritional value, including protein, omega-3, fat, and carbohydrates.
Caviar protein is composed of the amino acids isoleucine, histamine, arginine, lysine and methionine Iron along with magnesium and selenium.
Benefits of Caviar
- high anti-inflammatory properties due to omega-3 fatty acids.
- prevent cardiovascular disease.
- Promotes Nerve Health
- Single serving of caviar provides an equivalent daily requirement of Vitamin B12
- Stimulates testosterone production and promotes sperm development
- Empowers the Skin
16 Grams of Caviar includes
- Energy: 42 calories
- Fat: 2.86 g
- Carbohydrates: 0.64 g
- Fibers: 0 g
- Protein: 3.94 g
- Sodium: 240 mg
- Cholesterol: 94 mg
- Zinc: 12.18 mg
Zista Group supply of Caviar is available in packages of 30, 50, 125, 250 grams and bulk packages of one kilogram.
Caviar Storage and Expiration
Caviar is very perishable. once packaged is opened the caviar will only last about three days. Caviar should be stored at -4 to 0 degrees Celsius and is transported by air and stored in the refrigerator.
Original Bulk Packaging at the processing site has a maximum 12-month expiry period and after repacking into smaller packages 3-6 months is the expiry period depending on the conditions of storage and place of consumption.