Fish farming
Caviar, also known as "the golden pearl," was one of the most expensive natural resources in the world and has always been considered the ultimate luxury commodity. It consists of unfertilized sturgeon eggs. These are now produced worldwide. Since 2009, following the decision of the CITES organization to ban wild fishing intended for export to preserve these prehistoric species, the production and quality of farmed caviar have continued to grow.
Our farmed caviars come from the best fish farms in the world that accept the intervention of our Iranian specialists in their production chain to create our own recipes. We prioritize caviars from different species and origins according to our rigorous selection criteria.
Furthermore, the core values of our company combine ecology and sustainable development, ensuring the highest quality and purity of our products.
Our farmed caviars come from the best fish farms in the world that accept the intervention of our Iranian specialists in their production chain to create our own recipes. We prioritize caviars from different species and origins according to our rigorous selection criteria.
Furthermore, the core values of our company combine ecology and sustainable development, ensuring the highest quality and purity of our products.
Production steps
Selection of Sturgeon According to Maturity
Age
Sturgeons are raised in aquaculture farms where the temperature is kept constant throughout the year. It is only after three years that the sex of the fish can be determined, and at that point, males and females are separated into different tanks. Females must then reach a sufficient size and age to produce quality eggs. This can take anywhere from four to twenty years depending on the species.
Egg Harvesting
To ensure that the sturgeon has reached maturity, we perform ultrasounds on the fish. We then conduct a biopsy of the eggs to determine their size and firmness. When we estimate that the time has come, the sturgeons undergo a purification step before harvesting begins.
Sifting
Once the eggs are harvested, they must quickly be sifted to separate the grains from all impurities.
Rinsing
The eggs are then rinsed to remove any remaining impurities that may still exist.
Salting
At this stage, the caviar has no taste. The salting step is crucial to bring out its natural flavor. It all depends on the amount of salt used; it must be neither too much nor too little. This is when Mr. Razavi's expertise is essential. His recipe guarantees our caviar an exceptional taste.
Original Packaging
The caviar is then packaged in original boxes of approximately 1 kg 8. When sealing the box, a weight is placed on the lid to allow the air present to escape, preventing any oxidation of the product. This also prevents excess oil from accumulating at the bottom of the box. Before being sent to our facilities in Waterloo, the caviar is matured in a cold room for a maximum of four months as it is a fresh and perishable product.
Sturgeons are raised in aquaculture farms where the temperature is kept constant throughout the year. It is only after three years that the sex of the fish can be determined, and at that point, males and females are separated into different tanks. Females must then reach a sufficient size and age to produce quality eggs. This can take anywhere from four to twenty years depending on the species.
Egg Harvesting
To ensure that the sturgeon has reached maturity, we perform ultrasounds on the fish. We then conduct a biopsy of the eggs to determine their size and firmness. When we estimate that the time has come, the sturgeons undergo a purification step before harvesting begins.
Sifting
Once the eggs are harvested, they must quickly be sifted to separate the grains from all impurities.
Rinsing
The eggs are then rinsed to remove any remaining impurities that may still exist.
Salting
At this stage, the caviar has no taste. The salting step is crucial to bring out its natural flavor. It all depends on the amount of salt used; it must be neither too much nor too little. This is when Mr. Razavi's expertise is essential. His recipe guarantees our caviar an exceptional taste.
Original Packaging
The caviar is then packaged in original boxes of approximately 1 kg 8. When sealing the box, a weight is placed on the lid to allow the air present to escape, preventing any oxidation of the product. This also prevents excess oil from accumulating at the bottom of the box. Before being sent to our facilities in Waterloo, the caviar is matured in a cold room for a maximum of four months as it is a fresh and perishable product.
