G stands for:

Iranian caviar

The history of Iranian caviar only really began in the 1950s. Indeed, until 1953, all the shores of the Caspian Sea were exploited by the Russians, including those of ancient Persia, renamed Iran.

With all Caspian fisheries and fishing rights belonging to the Soviet Union, caviar was entirely Russian-produced. The prior agreement that Iran had signed with the Russian Empire was continued by the Soviets until that date. Iran received only 15% of the profits generated by its “PerseRiba” caviar!

In 1952, the Shah of Iran took back the fishing rights and nationalized all the fisheries under the control of SHILAT (the state monopoly in charge of producing and exporting Iranian caviar). This marked the beginning of wild Iranian caviar.

Little by little, Iranian caviar, which is distinguished by a slightly lower salt content than Russian caviar, and by production on the sea, along the coast, in the famous stilt fisheries, became a benchmark. And it’s no coincidence that Iranian caviar has long held the world’s top spot.

Ideal living conditions for sturgeon (temperatures in the southern Caspian Sea are milder for sturgeon), extreme care in catching and processing, and the excellent skills of Iranian masters give Iranian caviar its incomparable appearance, delicate aroma and divine flavor.

Iranian caviar was light, shiny and ranged in color from light gray (beluga) to deep black (sevruga). For a long time, it was considered the best!