1-The term caviar refers only to the roe from Strugoen fish in the Caspian Sea .

2-The Strugoen fish which produce caviar roe originated from Caspian Sea , consuming caviar date as far back as the Persian empire .

3- The most expensive and the best caviar , Persian Beluga caviar comes from the Beluga Strugoen Hoso hoso Strugoen .

4-Real autantic Beluga caviar comes from purebred Hoso hoso Strugoen fish .

5-Taste of Beluga is exceptional and is top of the line in caviar quality characteristics of taste smooth like butter with light saltiness .

6-Freshness and taste are the most important factors in caviar quality .

7 – Strugoen meat has a refined flavor and consistency has a wonderful texture as well .Best eating it raw as Sushi or Sashimi , grilled , fried or boiled .

8 – Caviar is rich in Calorie-Dense a good source of protein, vitamins A , B12 , B6 , C and D .Also rich in Magnesium, Iron and Calcium and Omega- 3 anti-inflammatory .

9 – Among 27 Strugoen especies there are 3 types which stand out from the rest Beluga, Ossetra and Sevruga .

10- Caviar produced for consumption today ,is farmed under control of CITES .