"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 washes the shores of Iran and Russia.
It is in Iran that the production of wild caviar has long been most famous. Three of the best varieties of caviar were produced there: beluga, osetra and sevruga. Thanks to a traditional method of fishing at sea and the centuries-old know-how of artisans, Iranian wild caviar was recognized as the best in the world.
Over the years, the sturgeon, threatened with extinction, has become a protected species. In 2008, its fishing in the Caspian Sea was banned. Caviar producers then turned to raising sturgeons in the wild 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, whom we accompanied with "our" partner breeders in order to transmit this ancestral and unique know-how. !
Caviar is a convivial dish that is savored with simplicity. Tasting with a spoon 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. Choose mother-of-pearl, porcelain or wooden spoons, the latter having our preference.