Sevrugas are generally smaller and mature earlier than Osetra after only 7 years, and due to their early maturation.
Sevruga in nature can reach lengths of up to 5 feet and a weight of nearly 150 pounds. They are distinguished above all by the long snout and the elongated shape. Iranian sevruga caviar offers rich flavors of the most sought after crops from the Caspian Sea.
Iran, along with Russia, has historically been at the top of the most loved caviar in the world. The intense flavor of sevruga sturgeon caviar is recommended and considered better than that of the more prized beluga sturgeon. Sevruga bottarga is the least rare of the three. It has delicate skin and its color varies from light gray to dark gray. Since they are the least rare, they are also the least expensive, so sevruga eggs are the most popular of the three prized types of caviar. The beloved natural and robust flavors of sevruga sturgeon are a favorite with caviar lovers, chefs and fine restaurants.
Sevruga caviar has two types of wild and farmed caviar.
A caviar of the Russian sturgeon (Acipenser gueldenstaedtii). It has been won by mature sturgeons for 12 years. The eggs are between 2.9 and 3.1 mm in diameter with a smooth and velvety texture. Rich and complex aromas, color from gray to brown, even golden yellow. The taste is underlined by the delicate and delicate Malossol salting.