Over 175 countries have prohibited the catch, import and export of wild sturgeons during a meeting of the Convention on the International Trade in Endangered Species of Wild Flora and Fauna (CITES) in 2009.
Persian Caviar anticipated quickly before the regulation entered into force. This was possible due to the improvement of the overall quality of the farms. Persian Caviar has sold only farmed caviar from that moment on. Our caviar is currently farmed in China.
Although China is not close-by, the process from sturgeon egg to fish and in the end the caviar is closely monitored by Mr Akef. The quality is already measured during the first step where he selects the best sturgeons for farming.
Furthermore, he is monitoring the surroundings. The farm simulates the original habitat of the sturgeon almost perfectly since the farm is situated in the Thousand Islands Lake. An important detail is that it is an outdoor farm. Unlike the indoor farmed sturgeons outdoor farmed sturgeons’ profit from the natural resources exposed to them. The latter has a positive impact on the quality of the caviar.
The Iranian fishermen from the village of Shilat are sailing at first light to world’s largest inland sea with a coastal line of up to 7.000 kilometres; the Caspian Sea.
They are casting their nets in the peaceful silence waiting for the catch.
The sturgeons caught on ten to twenty metres depth are brought to land via transfer points.
The wooden buildings above the water are where the caviar experts are processing the catch. The process is carefully executed with utmost respect for the animal and to maintain the quality. The preparatory work to obtain the highest quality is an ancient and secret family tradition.
However, to ensure the best quality the previous mentioned tradition is done in less than nine minutes. The freshness, hygiene and perfection decide how the caviar is labelled.
The local government is supervising and verifying the quality in accordance with their strict laws.