Sevruga Caviar from Sevruga Sturgeon

History of sturgeon

The Sevruga Sturgeon (Acipenser stellatus) is a prehistoric fish which is estimated to have lived since 250-millions-years ago. The native inhabitat home of this creature is the mythical and mystical shores of Caspian Sea. The wild Sevruga sturgeon matures when 12-15 years old, and needs vital ingredients for feeding off to grow and mature. For years one of the best areas for maturity, breeding and nurturing was considered to be crystalline shores of the Iranian coast of the Caspian Sea and Russia. These countries by age old records are among caviar producing places.

More information about Sevruga sturgeon

Female Sevruga sturgeon can produce eggs from 8-10 years old in farms and warmer water. This creature is the smallest- sized with the trumpet’s nose, the one whose bony diamonds are the most visible on the flanks and most plentiful of all the sturgeon caviars. This sturgeon can weigh up to 80 kg and grows to about 220 cm in length.

Sevruga caviar is a small edible grain pearl of the Acipenser Stellatus roe, that has the unique aroma of natural fresh seaside along with a fine pedigree of luscious buttery taste, and texture which renders the caviar with a uniformed salty taste. Throughout the centuries this divine luxurious gastronomic treat has been favoured and  appreciated by many of the Persian Prince, Russian Tsar and English Barons.

Sevruga Caviar Grading

Sevruga caviar ranges in colors from black to dark grey but most often dark grey, and color is specifically graded, with 000 for light caviar, which deemed the best, 00 for medium and 0 for the darkest. This very flavorful pearl weeps from crunchy to hard offering an abundantly rich profile with excellent balance. The crunchy texture and distinct buttery smoothness of these small glossy beads has been appreciated by many connoisseurs.

Sevruga Sturgeon farming in Iran

The Sevruga Sturgeon are strongly farmed through the shore of the Iranian coast of the caspian sea. The aqua-cultures farmers in Iran have tried to understand all necessary knowledge required for producing the best technical methods for grewing, harvesting, and breeding Sevruga caviar in order to preserve the most rich and nutritional flavor of sevruga caviar.

Caviar preservation methods

Besides that there are two Caviar preservation methods. One is by Malossol method of treatment  in which the natural caviar flavour taste remains disguises by adding some minimum amount of salt, and the other method is by Pasteurizing, which involves fresh caviar being heat-treated and vacuum packed in glass jars for longer preservation.

Trading of wild Sevruga Caviar

Since the Sevruga sturgeon is listed as one of the critically endangered species under the guidance of the Convention on International Trade of Endangered Species (CITES) . The trading of wild Sevruga caviar is illegal all around the world, and only caviar which has been harvested in farms  are allowed to be traded legally.