According to the definition presented in some valid sources, "caviar is the processed eggs of the female fish of Sturgeon family". This definition of extracted from reliable sources proves that the processed eggs of other fishes like Carp, Trout, Tuna or any other fish is not caviar.

With respect to the drastic decrease of population regarding the aforementioned species, the Convention of the International Trade of Endangered Species of Wild Flora and Fauna (CITES) included the Sturgeon species in the list of endangered species in 1998 and with the continuation of the severe decrease of the fish population, finally banned commercial fishing of caviar fish and global trade of products derived from them, especially caviar.

After declaration and execution of this ban some local farms were established for production of caviar in different parts of the country. They started harvesting of caviar since some years ago and introduced the product to the market.




Nutritional values of caviar

In addition to protein and fat, caviar contains 1-2% nutrient elements such as phosphor calcium, magnesium, iron and selenium (not mentioning chloride sodium). Caviar is rich in vitamin, vitamin groups, acid folic, biotin and niacin. The main fatty acid in caviar is arachidonic acid, which is highly needed for desirable functioning of cardiovascular system.Caviar can easily be transported in cool boxes along with any kind of ice packs without any risk of quality change. We have the necessary provisions for those who decide to carry Iranian caviar as a precious souvenir of Iran to the other parts of the world and provide them with especial cool boxes, carrying bags and ice packs which preserve the quality of caviar during long journeys.