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Iranian Caviar

Iranian Karaburun Ossetra caviar is a variety of Iranian Ossetra caviar which boasts a nutty, creamy roe. The flavor can only be described as a perfect balance of salt and butter undertones. The texture is silky yet separate eggs hold together well in a mass.

Karaburun refers to the particular sturgeon (acipenser persicus) which is native to the southern Caspian Sea, and is mainly processed by Iranian fisheries. Karaburun caviar is distinct in that it is one of the only remaining wild sturgeon that is not considered an endangered species because of the efforts put forth by the Iranian Ministry of Fisheries.

Iranian Ossetra Caviar (Osetra) with large dark grey eggs in a Tin

Considered the most flavorful and elite caviar by some critics, Iranian Ossetra (sometimes also spelled Osetra or Asetra) is one of the most desired types of caviar in the world. It can look, smell, and taste a little different each time you try it due to abundant varieties (see below). Generally nutty and buttery in taste, the savory roe ranges in color from deep black to light gold and almost white. The texture of Ossetra caviar tends to be a bit firmer than other types of caviar, yet still delicate.

The Ossetra sturgeon fish, found mainly in the Caspian Sea, is usually harvested in Iran or Russia. The sturgeon reaches maturity at around age 15, but can live up to eighty years. Although they are generally smaller than Beluga sturgeon, Ossetra sturgeon can weigh anywhere between 50-400 pounds. Experts conclude that the variations in taste occur because the Ossetra is a bottom-feeder; thus, its eggs acquire the flavor of what the fish eats, which may vary based on time of year, weather, and other environmental factors.

Currently, our Iranian Ossetra has a smooth nutty-flavor and a light salt taste accompanied by exceptionally large roes in a mid-toned gray color.

Iranian Sevruga Caviar with gray eggs sitting atop a caviar blini and creme fraiche

This Caspian Sea caviar consists of smaller roe than that of the other two main caviar varieties. However, what it lacks in size, the Iranian Sevruga more than makes up in it’s intense flavor. Sevruga caviar (acipenser stellatus) is saltier and richer in taste, which is why it is often referred to as the “Strong Sturgeon”.

It’s relatively affordable price is reflective of the fact that the Sevruga sturgeon is rather common and quick to reproduce, developing viable eggs as early as seven years of age. Noted as the smallest of the Caspian Sea sturgeons, Sevruga rarely weighs over 25 kilograms.

Our Iranian Sevruga’s texture consists of a lustrous greenish-gray to dark-gray roe. It is also notable for its rather crunchy texture and deep flavors of salt and butter. The other main varieties of Iranian and Russian caviar are more delicate and smooth in comparison.