Caviar comes from sturgeon, the most valuable fish of the world. Of twenty five species and sub-species of sturgeons only three species produce caviar, all living in the Caspian Sea: beluga, osetra and sevruga. The best and most delicious (and costliest) is caviar from beluga sturgeons that swim in the Caspian Sea.

Beluga usually weighs between 75-100 kilograms and is 2 meters long. It produces about 20 kilograms of caviar, and has a life expectancy of about 100 years.

To extract caviar in a quality fit for consumption, the fish should always be cut alive, for even in the couple of hours after the fish dies the outer skin of the roe loosens thus making further processing impossible. Well-run processing plants now perform a kind of Cesarean section after which the fish goes back into the river with her belly sewn up. And next year it is good for the same operation again.

In the early 19th century, when caviar was not considered delicacy for the chosen few and was plentiful, American bars served it as a free snack to make customers thirsty.

Caviar is rich in proteins, fats and minerals easily absorbed by the body. It helps to restore strength after sickness.

Caviar should be served with spoons made from bone, mother of pearl or tortoise shell.

Iran currently controls over 80% of the world caviar market.