Caviar of Beluga

Supplier of the caviar of larger body size and the only fish prey together. It is so scanty that it is difficult to catch more than a thousand copies each fishing season. It is an extremely rugged and wild fish with big mouth constantly moving after pandora banks (their favorite food).

You can have up to four meters in length and weigh over 1000kilos. Their average weight is 40 to 300 kilos and the amount of caviar obtained corresponds to a 15% weight.

The Beluga caviar is dark gray to light gray, is much appreciated by the big size of the grains and the soft shell. The degree of appreciation is higher when the color is lighter.

Caviar of Asetra

The intermediate of the three, as regards size. It eats everything that is, it ranges from 60 to 100 kilos

The Asetra is brownish-gray to dark golden, Your sweet, nutty flavor makes it a delight, coveted by gourmets worldwide.

Fishing and Treatment

The richness and quality of caviar depend largely on the living conditions especially advantageous in the southern part of the Caspian Sea. This sea is only a few meters deep in the north, and there is a steady decline in depth and increased pollution. In addition, the sea and the rivers that flow into the sea in the north part freezes often for several months due to the extremely low temperatures in the winter.In contrast, in the south, the sea is hundreds of feet deep and provides an ideal sturgeon, with food and soil structure, which is vital for sturgeons needing pebbly bottom and circulation permanent water, contributing to a high degree of quality.The sturgeon fishery in the manner practiced in Iran no known industrial catch. Their small wooden boats daily control nets set perpendicular to the shore. The captured sturgeon fish arrive at the station responsible for their treatment without any lost of time. Again here, it is subjected to washing.After washing, the sturgeon pass to local treatment, open the belly from a place to prevent animal blood spilled on the roe, caviar is extracted, weighed and transported to the laboratory caviar for final treatment.

Caviar of Sevruga



  • It is small and sleek lines, with nose pointed slightly upward, clearly shows the lateral bone diamonds, is one meter and weighs from 15 to 25 kilos.

    Sevruga caviar is dark gray to light gray, small grain, prized for its unique flavor and aroma.

     

The Sturgeon

The caviar comes from the roe of a fish called sturgeon.

The sturgeon belongs to the last representative of the teleost (bony fish instead of thorns). They have a prehistoric form. Depending on the species, sturgeon have a bony platelets more or less pronounced. They have four below the snout whiskers used as tactile organs.

 

There are over 24 species of sturgeon in the world of which more than eight species living in the Caspian providing over 90% of world production. Belongs to dinasaurios period over 120 million years old.

In Andalusia has been sturgeon until the fifties, when it closed the factory defenitivamente Guadalquivir Seville. There is evidence of its use by the Phoenicians in the Bay of Cadiz and makes 3000 years. Cervantes tells of