Sevruga caviar is derived from the Acipenser stellatus, commonly known as the starry sturgeon or “ازون برون” in Persian. This species is one of the five primary sturgeon varieties native to the Caspian Sea. Historically, the starry sturgeon was so abundantly harvested in the Caspian that the general public began referring to all Caspian sturgeons by the colloquial name “ازون برون”—a misnomer that persists today. While modern scientific standards emphasize the importance of using precise species names, and commercial labeling of Iranian caviar should now adhere to strict species-specific designations, it is noteworthy that authentic Sevruga caviar originates from the true Caspian starry sturgeon and remains a favorite among traditional connoisseurs and seasoned caviar enthusiasts.

Characterized by small grains (2–2.6 mm in diameter), Sevruga caviar captivates with its subtle sweetness, delicate texture, lustrous appearance, and inherent authenticity, solidifying its status as a highly sought-after variety. Notably, it has historically been—and continues to be—the caviar of choice for American aficionados.

In Iran, following the era of wild Caspian caviar, aquaculture efforts initially prioritized the Beluga sturgeon (Huso huso), prized for its luxurious Beluga caviar. Practical factors such as juvenile availability, adaptability to artificial breeding, cost efficiency, and market demand heavily influence which species are cultivated at industrial scale. Sevruga entered Iran’s commercial aquaculture cycle later due to these considerations, delaying its transition into mainstream production, distribution, and consumption.

Today, however, Sevruga caviar from Iranian farms has begun to emerge, with production steadily rising. Its global appeal, rooted in its storied heritage, ensures sustained international demand. Domestically, its competitive pricing—coupled with its quality, nutritional value, and authenticity—has cemented Sevruga as a beloved and accessible delicacy in Iran’s caviar market.