PASARGAD CAVIAR
PASARGAD CAVIAR is prepared by a special Persian recipe from sturgeons of the most famous farms in Europe and Iran.
PASARGAD CAVIAR is prepared by a Persian artisan who has many years of experience in this field.
PARSTRADING guarantees fresh product, careful selection, good quality and prompt delivery through its exclusive Pasargad Caviar brand.
The process
In the Persian (Iranian) tradition, the sturgeon must be alive during the process of extracting the eggs, so the processing and packaging of the caviar takes only a few minutes and it is possible to keep maximum freshness.
The sturgeons are caught in large nets set by the fisherman. When a female sturgeon of egg-bearing age is brought into the treatment room, a precise incision is made in the fish’s abdomen and the egg sac is completely removed. The eggs must be removed quickly because the stress of death could cause the sturgeon to put a chemical into the eggs that will spoil the caviar by making it better.
Once the egg sac is freed from the fish’s cavity, it is placed over a large wire grid. The eggs are gently rolled back and forth over this “sieve” to separate the berries from the placenta. The eggs are then rinsed with fresh water to remove dirt. Once they are cleaned, the master salt blender will come to the salt and salt and classify the eggs. Both size and color are taken into account in the classification. The traditions and skills of the salt mixers are passed down from father to son in every generation.
In recent years, the threat of extinction of sturgeons has arisen. This implies a more sensitive policy to grant the conservation of these precious species through agriculture. Besides the unique quality of the caviar, there is a magical touch that has made Persian (Iranian) caviar famous all over the world: the art of the caviar master salt blender.
PASARGAD FARM CAVIAR is the result of the finest Persian caviar artisans. It is their secret art, handed down for three generations, that makes the difference in the superior quality of Persian caviar.