Caspian sea caviar history
Sturgeon have survived from the Jurassic period and 93% of them live in the Caspian Sea.
93% of Sturgeon fishes which are producing caviar, live in Caspian seasturgeon caviar
The history of Iranian caviar, however, has a long history and, according to researchers, dates back to the Median era.
But this precious good, which is very famous in the world, has attracted a luxury English breakfast fast.
The Caspian Sea is home to a variety of fish and aquatic creatures, but most people are familiar with caviar.
The protein in caviar is mainly composed of the amino acids arzin, histamine, isoleucine, lysine and methionine.
The fat in caviar is also divided into two main categories, which are 25% cholesterol and 75% lecithin. This amazing food is said to prevent depression and cardiovascular disease due to its omega-3 fatty acids.
Its ingredients include minerals, protein, fat and vitamins so that its protein and fat are easily absorbed by the body.
In fact, it can be said that it is so nutritious that it is even preferable to eating fish meat. Iranian caviar is rich in vitamins A, D and E and minerals such as iodine and phosphorus, which can reduce the recovery period after severe surgery or infectious diseases.
Consumption of caviar is very effective in preventing rheumatoid arthritis (diseases of the joints), gastrointestinal diseases and some types of cancer.
Caviar is also rich in iron, which is why it is recommended for people with iron deficiency anemia.
History of caviar industry in Iran
There is not much evidence of Iranian caviar in the past.
In his writings, Herodotus referred to the caviar of the Caspian Sea.
The Chinese entered the industry in the 10th century and raised fish in the Yangtze River. Some documents show that after being salted, they were taken from the Caspian Sea to Ekbataneh, For the Russians, caviar was also so valuable that the image of a sturgeon was struck on copper coins.
During the Qajar dynasty and the Treaty of Turkmenchay in 1828, the Russians dominated the southern shores of the Caspian Sea and took over the Iranian caviar industry.
In contract of establish a joint fishing company.
According to that agreement, the shores of the Caspian Sea and important inland rivers were assigned to this company for up to 25 years.
This contract was valid until 1331, in which the National Iranian Fisheries was declared. Years of Russian and then Soviet intervention in the Caspian Sea led to overfishing on the southern shores of the sea, which was seen as booty, reducing the generation of many fish.
Iran’s high dependence in recent years has made it necessary for Russia to cooperate to sell Iranian caviar to Europe after the independence of Iran’s fisheries.
The main areas of caviar fishing
As you probably all know, the main place for caviar fishing is in the south of the Caspian Sea, especially Sefidrud. Researchers say that in the past, 500 tons of caviar was harvested from Sefidrud.
Other important areas for Seyed Javiar in Iran include Stara, Kiashahr and Qarasu, where fish stocks were established along their rivers.
The main reason for the migration of fish to the south of the Caspian Sea was the favorable situation for migration and spawning.
However, one of the main reasons for the lack of life of these valuable fish in the north of the Caspian Sea is the severe winter cold, the shallow depth of the northern parts of the Caspian Sea, the construction of huge dams on streams and pollution from factories and ships.
For this reason, sturgeons live mainly on the southern coast and their main catchments are the northern estuaries.
Iranian caviar grains are spherical and vary from golden, brown, gray to black, depending on the type of ozone-boron fish. They may have a spicy and pleasant taste and even the taste of hazelnut seeds.
The caviar is removed from the live fish and after anesthetizing it, tearing the belly of the fish and squeezing it with the hand, is removed from the fish belly (if this is done on the anesthetized fish, the fish secretes a chemical that It makes the taste of caviar bitter and spoils it and makes it unusable.
Fresh caviar is obtained from the seeds of the female ozone boron seed (Starry sturgeon)
After being caught with fishing nets, they are taken to a special laboratory while they are still alive, and empty the bags containing the eggs without killing the fish. In this way, the fishermen skillfully hit a certain point at the bottom of the fish’s head and anesthetize it, and then with a sharp knife they split the side of the fish and take out the bags containing the eggs. The hatched eggs pass through several different nets, each of which separates the caviar with a different size. If the eggs are not separate and remove carefully enough, they may be damaged.