The Iranian Caviar and its Substitutes in the World Market

Abstract

“Roe” is a general term for fish eggs (hard roe) or the milt of male fish (soft roe), but “caviar” refers to a valuable and rare food item that is obtained by processing of ova from some fishes, the most valuable of which is from sturgeons (Martin et al., 2000; Keyvan, 2004). Roe is marketed fresh, frozen, in brine, smoked and canned (Monfort, 2002). In the international market, only salted roe of about 20 species among sturgeons (Acipencer and Huso) and paddlefish (Polyodon and Psephurus) are sold as caviar (Monfort, 2002). Roes from fishes other than sturgeons are sometimes referred as “caviar substitutes”. However, the term “roe” and “caviar or kaviar” are sometimes used synonymously. For instance, salmon roe (red caviar) and lumpfish caviar (Bledsoe et al., 2003). At present, the eggs of more than 38 species other than sturgeon are used to produce substitutes (Bronzi and Rosenthal, 2014). Having the valuable fatty and amino acids needed for body general metabolism and especially nervous system (Motallebi and Ahari, 2011) as well as being effective in prevention of diseases such as arthritis, gastrointestinal disease and cancer (Behbahani, 2010). Caviar is considered as tonic food that can relieve the effect of anesthesia needed in surgical operation as well as patients with infectious diseases (Motallebi and Ahari, 2011).