Caspian Caviar: Discovering the Black Gold of Azerbaijan

When it comes to the world’s most refined delicacies, black caviar is always associated with luxury, elegance, and timeless taste — a favorite at royal banquets and diplomatic receptions. Served on crispy toast with a glass of chilled champagne or vodka, black caviar is the crown jewel of haute cuisine. But behind its exquisite flavor lies a centuries-old tradition rooted in the depths of the Caspian Sea — a natural treasure that embraces the shores of Azerbaijan.

Black caviar is not just a gourmet pleasure. It is a symbol of natural wealth, rarity, and cultural heritage, shaped by generations of craftsmanship and eco-consciousness. And if you want to explore its story, taste, and secrets, there is no better place than Baku, the capital of Azerbaijan — your starting point for a true culinary adventure.

The Caspian Sea is more than a body of water — it is an entire ecosystem, larger than some countries, with its own rhythm of life. Among its most valuable inhabitants is the sturgeon, a prehistoric fish species that has survived over 200 million years, outlasting dinosaurs and glaciations. For centuries, sturgeon has played an essential role in the diet and culture of the Caspian peoples.

Azerbaijan has long been a major center of sturgeon fishing and processing. The Kura River delta and Absheron Peninsula have historically been known for their abundant sturgeon harvests. Here, fishers passed down traditional methods of processing sturgeon and harvesting caviar — a craft preserved to this day.

Due to overfishing and environmental pressures, sturgeon is now a protected species. In Azerbaijan, specialized fish farms and scientific programs ensure the preservation and restoration of the population — enabling people to enjoy Caspian caviar responsibly and sustainably.