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While sturgeon caviar is the top rated out there, other types, such as salmon roe, are considered world-class also. At Caspian Monarque , this quality is twofold.
Both through the use of Beluga caviar , which is considered the best in the world, and because of the way it is produced. Working with sustainable, wild-bred Beluga ensures that all caviar that Caspian Monarque produces is of the uppermost quality possible.
The front of the caviar tin has been designed to catch your attention. The CITES label is extremely important, since it represents a standard that is strictly enforced worldwide.
In no way does this indicate that the caviar originated from the Caspian Sea. It will still be caviar, but it can originate from; Germany, Spain, France, China and will be farmed well outside the sturgeons natural habitat.
When you consider the clean waters of the southern Caspian Sea, you think of the Sturgeon that have existed there for literally tens of millions of years.
They swam those waters when the dinosaurs ruled our planet and have remained virtually the same over the eons.
Unfortunately, due to a lengthy breeding cycle, the Sturgeon have become endangered. Note: a Sturgeon requires 20 years to reach the age when they can breed.
Because of this, world governments have enacted laws that protect the Sevruga , Osetra and Beluga varieties.
They have put into place serious penalties for violating their protected species laws. Therefore, all the caviar that is now consumed must be farm-raised.
But, only in Iran can you find the farms that actually contain the Caspian Sea waters. Caspian Sea waters contain the phytoplankton that the fish require for their diet.
Transplant efforts have been attempted — but all have failed. It goes against both ethics and the laws of sustainability. In addition, French factory farms can never duplicate the expertise and knowledge of raising authentic Beluga caviar.
However, they keep on trying and, of course, failing and are willing to pass on their failure to the consumer you. It takes a very long time to even initiate Sturgeon farming.
That necessary 20 years cannot be shortened and technology cannot overcome this. Here are the species codes to look for. This will allow you to purchase multiple tins from a particular fish.
If you desire, you may even obtain a DNA report by sending a caviar sample to a testing facility. This way, you can compare the results with those that are permanently on file with CITES officials and scientists.
So you can be assured that every tin is completely unique. There can be tins of caviar from each individual fish. The technique of processing caviar in order to bring out its wonderful flavor has a history ranging back tens of centuries.
This flavor resides in the caviar that we offer. More than a passing fad or some minor delicacy, caviar is fused with great nutritional value.
These families have lived and worked in this region for centuries. Of course, the exact methods of processing have been kept secret. However, the processing is performed under scientific scrutiny.
This ensures that future generations will enjoy the exact same, rich flavor in the centuries to come. Needless to say, foreign producers have no access to these highly-guarded secrets.
Only specifically designated individuals possess the understanding of our Caspian Sea caviar processing. These respected individuals can only consist of Iranians who are immensely proud of their country and heritage!
Just take a moment and ask yourself — would you really want to purchase a delicacy like caviar without any indication of when the caviar was harvested, when it was packaged and when it is ready to expire?
Considerable number of burst eggs and membranes. Over-dried eggs Eggs firmer than non pasteurized eggs, easy to separate; presence of lumps and some juice acceptable Sturgeon and salmon roe are not very susceptible to efforts to redefine good flavor and texture because the perception of what constitutes good taste in these products is well established, see the tables below.
Weak typical sturgeon odor, no off-doors acceptable Slight, sharp, sour, yeasty, stable off-odor acceptable Typical for pasteurized sturgeon.
Egg membranes melt leaving a pleasant viscous liquid impression. Individual egg membranes are slightly recognizable. Some sharpness; grassy or muddy after-taste acceptable.
Weak sturgeon flavour, not offensive, interfering flavours. Over-dried, recognizable dryness and total loss of the membrane melting phenomenon Typical for pasteurized caviar.
Mild, modified yolky a pleasant flavour; egg membrane is tougher than for non-pasteurized caviar, slight chewiness acceptable.
Gordon Ramsay "The Iranians have the better quality controls because their political system is more stable. They're doing a good job of regulation.
The labelling of tins is such you can trace caviar back to the fisherman who caught it. Best Caviar in the World With so many species of caviar out there, it can be challenging to decide which one is the best.Excellent taste, excellent service, exquisite ambiance Paysafe Online o a kind experience. Shockingly good food! First time for my friend had Lucky Lemmings Online Game fantastic experience! Pacific Sturgeon. Will definitely come again.