Caviar is an energetic nutrition with a unique pleasant taste and smell. The proteins available in caviar include Histamine, Isoleucine Arsine, Lysine and Methionine. The fat available in it is also divided into two major parts; 25% cholesterol and 75% lecithine.
Over 93% of the sturgeon resources of the word are in the Caspian Sea and Iran is responsible for managing the conservation, reproduction ,and releasing the fish. Iran releases 20-22 millions of sturgeon genus in the sea annually and is the only country that has legislated severe penalties for illegal fishing of this genus.