"It is a product that can only exist thanks to ancestral know-how, in which there is the intrinsic quality of fish of course, but for which the place of man is central"
Karin Nebot, Managing Director of Kaviari
Once upon a time ... Iranian wild caviar
Caviar comes from the eggs of the ascipenser sturgeon. This ancestral fish lives mainly in the wild in the waters of the Caspian Sea, which bathes the shores of Iran and Russia.
The production of wild caviar has long been most famous in Iran. Three of the best varieties of caviar were produced there: the beluga, the ostrich and the sevruga. Thanks to a traditional sea fishing method and the centuries-old know-how of craftsmen, Iranian wild caviar was recognized as the best in the world.
Over the years, the endangered sturgeon has become a protected species. In 2008, its fishing in the Caspian Sea was banned. Caviar producers then turned to the rearing of sturgeons in a natural environment on fish farms, thus preserving the wild natural resource.
Kaviari was one of the first houses to adopt this eco-responsible approach while developing its know-how acquired from Iranian masters, which we have supported with "our" partner breeders in order to pass on this ancestral and unique know-how !
Caviar is a friendly dish that can be enjoyed with ease. Spooning is one of the best ways to appreciate the taste and subtleties of caviar. For absolute pleasure, avoid silver or metal spoons as they oxidize the grains. Prefer mother-of-pearl, porcelain or wooden spoons, the latter having our preference.