Persian Sevruga consists of smaller roe than that of the other two main caviar varieties. However, what it lacks in size, the Sevruga more than makes up in its intense flavor. Sevruga caviar, acipenser stellatus, is saltier and richer in taste, which is why it is often referred to as the Strong Sturgeon.
Caviar fishlings are carefully selected from the Caspian Sea and relocated to aquaculture farms. Once relocated, the fishlings are raised and nurtured using sustainable methods for several years, until they are mature enough to produce viable roe. The roe is then processed and salted using traditional Iranian methods.
Its relatively affordable price is reflective of the fact that the Sevruga sturgeon is rather common in relation to other types, such as Beluga. This sturgeon is also particularly 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 Sevrugas 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 Grade and Russian Grade caviar are more delicate and smooth in comparison.
