Fished by net on the Caspian Sea shores in the spring and autumn, the sturgeons are directly washed. The eggs are delicaltly taken from the females before being filtered, washed and sorted. Once sorted, the caviar is weighted and salted until the consistence gets firm. It rests for a little moment before being conditioned in 1.8 kilo cans.
Imported directly from Iran by refrigerated transport, those cans are opened, and the caviar is tested and selected by us and reconditioned in commercial cans.
