he female beluga sturgeon takes up to 18 years to mature and produce eggs. The most highly priced caviar of all is Beluga.
Beluga roe is the largest of 3 types and is the rarest. It has a delicate skin, considerable texture and a visible eye in the middle of each individual egg. Typical Iranian beluga caviar are lighter in color and a subtle creamy flavor with a hint of sweetness on the palate.
Fish farmers around the world begun importing eggs and fingerlings of Caspian sea sturgeon to raise in their regions. Fish farmers mention the fact that sturgeons travel long distances and vary in flavor regardless of where ending up in Caspian waters.
Most farms access natural resources available in their area, but keep a controlled environment for better consistency, a long time mark of quality caviar processing.
The very limited supply of these caviars from the Caspian sea are found in Europe and other regions either on the open or black markets.
Beluga caviar has two kinds of wild and farmed.