The fresh caviar can be recognized by its sea’s smell and its delicate taste. It must be absent of any fishy smell or spicy taste.
The grain must be well defined, in the shape of a dodecahedron, non-sticky and without any liquid.
The product known as caviar is made from the eggs of the sturgeon, a prehistoric fish that lives to this day in the waters of the Caspian Sea, the largest lake in the world. In the Caspian Sea live five of the twenty species of sturgeon known, but only three of them, the Beluga, Sevruga and the Asetra, give us almost 90 % of the caviar on the world market .
Although the Russian caviar is more commercialized, the uniformity of the grain, the skin crisp, not spherical but dodecahedral grains and grain well-defined and non-sticky, make the Iranian caviar preferred by chefs from around the world.