Osetra caviar is a delicacy prized for its large, lustrous pearls harvested from several species of sturgeon, belonging to the Acipenseridae family. This esteemed family consists of three valuable species: Acipenser nudiventris (ship), Acipenser gueldenstaedtii (Russian sturgeon), and Acipenser persicus (Persian sturgeon), each contributing uniquely to the exceptional taste and quality of Osetra caviar.

The Persian sturgeon, the crown jewel of this family, is native to Iran and the southern shores of the Caspian Sea. The caviar obtained from this sturgeon is considered among the finest in the world due to its unparalleled color, size, and flavor.

The Golden Ossetra  Caviar , the rarest type, is derived from the Persian sturgeon and is celebrated for its exquisite delicacy and unparalleled taste, making it a luxurious and prestigious culinary delight.

The Persian sturgeon, also known as Iranian sturgeon, differs from the Russian sturgeon or Chalbash sturgeon in its elongated body. The color of its caviar and the fish itself is lighter and more transparent compared to the Russian and Ship sturgeon, and the star-like patterns between the bony prominences are distinctively beautiful and clear.

Persian sturgeon reach maturity at 8-12 years old, However, this occurs in Iranian waters. In Russian waters, males mature at 15 years old and females at 18 years old.

Observations show that this fish can reach a maximum length of 228 centimeters and weigh 200 kilograms (440 pounds).

The caviar of the Persian sturgeon ranges in color from dark brown to  olive and, in rare cases, can be golden.

The Russian sturgeon is very similar to the Persian sturgeon in most aspects. One of the differences is the steeper slope of the Russian sturgeon’s head compared to the Iranian sturgeon.