What is Caviar?

Caviar is the eggs of sturgeon and it is also one of the most beneficial and expensive foods. Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea.

The main sturgeon fishes are Huso Huso (Beluga), Acipenser persicus (Persian sturgeon), Acipenser gueldenstaedtii (Russian sturgeon) and Acipenser stellatus (Sevruga).

Beluga is one the biggest bony fishes which is found in the Caspian Sea and Black Sea basins. Depending on the species, a sturgeon could take from five to eighteen years to produce caviar.

Health Benefits of Caviar

Produces Collagen

Improves Mental Health

Improves Heart Health

Prevents Platelet Formation

Lowers Blood Pressure

Improves Blood Cholesterol

Improves Fertility

Supports Immune System

Anticancer Effect

Caviar Processing Steps

1. Fishing

2. Initial Wash

3. Weighing

4. Gutting the fish

5. Ovarian removal

6. Weighing caviar and Ovarian membrane

7. Cutting the Ovary

8. Washing with cold water

9. Separating the Caviar from Ovarian membrane

10. Secondary Wash

11. Removing Excess Water

12. Weighing the caviar ready for processing

13. Determining the amount of salt needed based on the weight of caviar

14. Adding salt

15. Mixing salt with caviar

16. Initial liquid extraction

17. Canning the caviar

18. Pressing the cans to remove any excess liquid

19. Vacuuming the cans

20. Transferring caviar cans to the cold room

What Does Caviar Taste Like?

The taste of caviar depends on the place where the sturgeons are grown and the food they eat. Original caviar has the taste of nuts, hazelnuts, butter, algae, etc.

Types of caviar are categorized into Imperial, Royal and Classic based on appearance, size, color, etc. The taste of each category is different.