Caviar is an energetic food that has a high nutritional value and a very pleasant taste and smell. Caviar has protein, fat, sugar, vitamins, mineral salts, and water. The nutritional value of 100 grams of caviar equals 2800 kcal of energy. The main proteins in caviar are histamine, isoleucine, lysine, lysine, arginine, and myotenine.
B12, B6, B2, PP, E, D, C, and A are among the vitamins found in caviar. Consumption of caviar prevents depression and cardiovascular disease because the concentration of omega-3 fatty acids in caviar is very high.
In addition, caviar is rich in a compound called cetaceans, a type of fatty alcohol with a long chain that is converted into fatty acids in the body. It also contains folic and pantothenic acids and minerals such as iodine and phosphorus, which restore the lost energy to the person during the recovery period and infectious disease.
The presence of omega-3 fatty acids in caviar prevents the increase of blood cholesterol and thus prevents cardiovascular diseases. In addition, caviar consumption is very effective in preventing rheumatoid arthritis (joint inflammation), gastrointestinal diseases, and some types of cancer.
Caviar is also rich in iron, so it is recommended for people suffering from iron deficiency anemia. Consumption of caviar significantly impacts children’s intelligence and helps their mental development, so it is recommended during pregnancy.
Consuming caviar is very useful in preventing the loss of elasticity and weakening of skin cells, resulting in wrinkles and sagging skin, and keeps your skin soft and fresh. Caviar is a rejuvenating extract due to having sufficient and expensive proteins.
Considering that the largest amount of caviar fish is found in the Caspian Sea, the largest producers of canned caviar are Russia and Iran, followed by Azerbaijan, Kazakhstan, and Turkmenistan to a lesser extent.
However, this type of fish is not specific to this region, and several species exist in the Northern Hemisphere. It can also be found in North America, China, and France. However, the biggest consumers of canned caviar are the United States, Switzerland, Japan, and the European Union (mainly Belgium, Germany, and England).
What is caviar?
The strange fish whose caviar brings so much excitement to the table is from the sturgeon fish family. Sturgeon toothless fish is one of the few remaining species of cartilaginous fish that has preserved its prehistoric shape. There are more than twenty different species of sturgeon in the world, five of which live in the Caspian Sea, and their caviar is produced under the names of three species: beluga, astra, and servuga.
Types of caviar:
1: Beluga sturgeon
It is the only sturgeon that can reach up to 4 meters long. Its standard weight is between 50 and 300 kilos, but some exceptionally reach up to 1000 kilos. Caviar obtained from such fish is 15 kg on average.
2: Ostera sturgeon
Some of their exceptional cases weigh up to 300 kilos and reach 2 meters long. Their standard weight is between 20 and 80 kilos, and the resulting caviar is between 3 and 12 kilos.
3: Sevruga sturgeon
This fish reaches 1.5 meters in length and weighs 25 kilograms at its maximum. Its caviar yield is between 1 and 3 kg.
Caviar production:
1. Our biotechnical experts take all the necessary measures to keep the caviar in ideal conditions until it arrives. It is impossible to distinguish whether the fish are male or female. After about 3 to 4 years old, sturgeons can undergo an ultrasound with the help of a bio-technician to determine their gender. They are transferred to the respective pools after determining whether they are male or female.
2. After that, informational chipsets are injected into the right part of the female fish’s snout. These information chipsets remain with the fish until the end of the course and life. By scanning this chipset, our experts obtain and record a report on the health of the fish every period.
3. During each time, according to the age and weight of the fish, they receive appropriate food for that period. After the necessary period of time, a detailed examination of the fish and ultrasound data by the company’s biotechnique experts and an examination of maturity charts and graphs, the next steps will be taken.
4. This period takes place in the last stage of sturgeon maturation when the fish with the above conditions are transferred to the respective pools with suitable water temperatures. During this period, the fish do not receive food for a while, so the fat around their caviar disappears. With periodical reviews by our experts and the caviars reaching the desired stage, the necessary measures are taken at this stage. After determining the right time, the caviars are removed from the pool and transferred to the production and processing department.
5. After the fish’s arrival, the processing and blood collection section, the final cut of the belly of the gonad fish, and the caviar are separated from the inside of the fish.
After that, the gonads and caviar are placed in cool water cubes. In this part, our expert caviar maker separates the caviar seeds and the gonad by placing the gonad along with the caviar on special sieves.
After frequent but sufficient draining, all the suspended components are separated and cleaned from the caviar with careful inspection. After that, the caviar maker adds salt to it according to its weight and specifies the necessary formula. Interestingly, these processing steps are very complicated at the same time. One of the factors complicating processing is the size, consistency, and type of caviar, which a skilled caviar maker must recognize, and all steps, such as salting and mixing, should be done according to the special rules of that caviar.
After caviar production, the caviars are classified according to color, consistency, and size, placed in original tins, and then transferred to the cold store at -4 degrees Celsius to enter the sales cycle after passing the quarantine period.
