What is caviar?
The term caviar, from the Turkmen “Khaviar” or the ancient Persian “Chav-jar”, is used for the eggs or roe of sturgeon (acipenseridae) – fish that only live in the northern hemisphere and are nocturnal, omnivorous predators. They represent a particular moment in the evolution of fish. The strange appearance of their plate like scales, called ganoids, make them seem true living fossils.

Beluga and Beluga Imperial

Beluga or hausen is the name for the caviar of the great white sturgeon (Huso huso o Acipenser huso), which is the largest of all the varieties and can weigh over one ton. Today it is only found in the Caspian-Danube area and no more than about one hundred are caught a year. The reproductive stage is somewhat infrequent, once every 3 years and the eggs are approximately %20 of the weightof each female.

Asetra and Asetra Imperial
The roe of several species of sturgeon (Acipenser sturio, Acipenser gueldenstaedti) are called by thisname. It takes from 10 to 11 years for the fish to reach maturity.

Asetra Garabrun Royal and Royal Gold
These are eggs coming from a very rare species of sturgeon (Acipenser Persicus). It is famous for the well-defined size and the typical dodecahedral shape of the eggs. The flavour with a slight aftertaste of nut is famous.

Sevruga and Sevruga Classic Grey
These are the names given to the roe of the sturgeon Acipenser stellatus. It is smaller than the other species, reaching 30-25 kilograms and lives in the Black Sea and the Caspian area. It is quite rare nowadays. Their taste is particularly refined.

Properties

Caviar is considered an aphrodisiac. It contains vitamins A, C, B2, B4, B12, folic and pantothenic acids, as well as the proteins arginine, histidine, isoleucine, lysine and methionine. It has a high calorie value, 2800 Kcal every 100 g. Caviar is therefore a nutritious food with a high protein content.