The Iranian fishermen from the village of Shilat are sailing at first light to world’s largest inland with a coastal line of up to 7.000 kilometres; the Caspian Sea. They are casting their nets in the peaceful silence waiting for the catch. The sturgeons caught on ten to twenty metres depth are brought to land via transfer points.
The wooden buildings above the water are where the caviar experts are processing the catch. The process is carefully executed with utmost respect for the animal and to maintain the quality. The prepatory work to obtain the highest quality is an ancient and secret family tradition.
However, to ensure the best quality the previous tradition is done in less than nine minutes. The freshness, hygiene and perfection decide how the caviar is labelled. The Iranian government is supervising and verify the quality in accordance with their strict laws.