Caviar has been associated with practically every culture north of the equator for thousands of years. From the eastern rivers of China to the inlets and basins of the southern United States, the roe of the sturgeon has a stellar reputation thanks to its delicacy and the gentle salting it receives.
Origins and locations are the most important factors in distinguishing various varieties of caviar, and although there have been 27 species of sturgeon identified across the globe, nothing quite equals the mythical reputation of Iranian caviar from the Caspian Sea.
This page provides a comprehensive history of caviar in Iran, from its earliest origins to the current day.
We’ll go through what makes caviar so special, and why one ounce may cost an arm and a leg in the present day. The world is changing so quickly that if you know where to search, you may be able to try some of the Caspian riches for yourself.
IRANIAN CAVIAR: A HISTORICAL PERSPECTIVE
The strangest thing about Iranian caviar is its authentic Caspian Sea Caviar. Like many other parts of ancient Persian and Greek civilizations, the specifics of sturgeon roe harvesting and curing remain buried in obscurity, but we have a general notion of the process. Simply said, that’s a big part of the attraction for experts in the field and other enthusiasts.
IRANIAN CAVIAR’S GOLDEN AGE
Throughout the pre-modern and medieval periods, when the area was dominated by several cultures and governmental regimes, caviar remained a lucrative commodity for traders and aristocrats. You can easily get it here.
The Roman upper class relished caviar, but the Czars of old Russia ate it in massive amounts.
During this period, caviar evolved from being a common food item in Iran to a true delicacy, and thus, sturgeon fishing in the area increased dramatically.
TYPES OF IRANIAN CAVIAR
We’ve covered enough of the past for one day; now let’s discuss the many kinds of exquisite Iranian caviar for which people have yearned for millennia.
The Beluga, or Huso Huso Sturgeon, lives in the Caspian Sea and is responsible for producing what is often considered to be the world’s finest caviar. The rarity and difficulty of farming this species only add to its value.
We are not embellishing the size of this prehistoric fish at all. As an adult, it may reach a length of 30 feet and weigh as much as 100 pounds with its vast roe storage.
You can tell this is high-quality caviar by looking at the large, pea-sized pearls. The roe is enormous, and its flavor is subtle and buttery, with a very lengthy aftertaste.
Consider yourself fortunate if you ever find yourself in possession of a spoonful of the finest Iranian Beluga caviar, since it may be impossible to get this delicacy in the West via more conventional channels.
Even though it’s not quite as impressive as Beluga, Iranian Osetra caviar is still a delicacy worth experiencing. Acipenser Gueldenstaedtii, also known as the Diamond sturgeon, Russian sturgeon, and Danube sturgeon, is the source species for this item.
This fish, like the last one, is a powerhouse because of its large size (over 250 pounds) and low reproductive rate. The high cost of its caviar may be attributed in part to the fact that it is a critically endangered species.
Smaller than Beluga pearls, Ossetra pearls nonetheless pack a flavorful punch with their buttery and nutty undertones. If you want to try some of the most renowned caviar in the world, you can buy genuine Royal Ossetra online.
The opulent Sevruga caviar, harvested from the Sevruga sturgeon (Acipenser Stellatus), is on par with Osetra caviar in terms of taste, but it is much easier to come by and doesn’t break the bank.
The fish is less imperiled because of its tiny size, and its smaller gray eggs nevertheless have a great flavor. Rivers north of the Caspian extend west into central Europe, thus it’s not hard to find.
Caviar novices may get a taste of traditional Iranian caviar without breaking their wallet by trying Sevruga.
Almas caviar, a golden kind of Beluga caviar, is sourced from albino fish that are anywhere from 60 to 100 years old.
A kilogram of this caviar may set you back an average of $25,000, making it the most costly on the market. It’s no surprise that the Russian word for “Almas” also means “diamond.”
The eggs have a robust nuttiness and a smooth, velvety texture. While it’s unlikely that this will be added to your cart any time soon, it’s definitely worthy of some window-shopping awe and consideration.