Following 20 years of research the caviar farms have mastered the rearing of Sturgeon and contribute to the preservation of this majestic Fish.

The total worldwide production of aquaculture caviar is now similar to that of Wild caught caviar of 10 to 15 years ago.

Our sources of aquaculture Caviars are known to us personally; we visit the farms and production facilities, so that we are able to select the finest caviar whilst balancing that with the welfare of the Sturgeon.

For instance we prefer that the captive Sturgeon to be reared in as close to their natural habitat as possible. After 7 to 8 years the eggs are then harvested.These farms comply with all the relevant standards governing the well-being of the fish and also of environmental health.

The quality of the caviar bears testament to the selection of the right fish at the right time, by teams of experienced and highly qualified technicians.

The Caviar is then packed in the fish farms ultra modern laboratories which comply with all stringent requirements of European health standards.

A Farm of modest proportions near Venice Italy, benefiting from artisan well water, producing an Osietra Baerii. This is the only farm in Europe to draw from the talents of the renowned Iranian Fisheries caviar master (Mr. Toofani) during the harvest periods to process the caviar. Creating a product with real depth of flavour, using age old salting recipes similar to that of wild caught Iranian caviar. This Sturgeon is of Russian origin.

Located in the south west of France this farm is in a vast natural and ecological environment, enabling the team to produce the Osietra Baerii species from Russia, however utilising traditional Russian caviar salting methods, which bring out the full expression of creamy hazelnut on the palate.

Oscietra Royal sturgeon weighs around 20 kilos and has 5 kilos of Caviar which can be dark grey brown to light golden with a firm texture having a creamy flavour on the plate with a fine hazelnut after taste.

Oscietra Gold formerly reserved for the palace of the Shah of Iran, weighs around 25 kilos, it nurtures larger firmer eggs with a renowned deep golden roe and creamy sumptuous taste. Some experts believe this is caviar from a mature Caraburun Oscietra Sturgeon. This caviar has one of the most interesting flavours.

Royal Beluga being the largest member of the family and can weigh over a ton, however typically between 100 to 250 kilograms and having 30 kilos of truly exceptional Beluga Caviar that are light to dark steely grey, a product of its own rarity and exquisite flavour, the age may be about 20years old. This Beluga Sturgeon lives in a semi wild environment in closed off sections in the Black Sea.

Reserve Beluga is a term given to a particularly rare Beluga Caviar with large steely grey roe, this is the ultimate luxuary in gourmet food. Classified by the fisheries as ‘000’, that it is the best on all three counts, which are roe size, colour, and texture. With a very fine and creamy smooth taste.

Almas is Caviar from an Albino Beluga Sturgeon with roe almost white in colour it resembles un-cut diamonds, hence the name Almas (Diamond in Persian) it has a light and delicate flavour. It is the rarest and most unique of all caviars, Good Almas may come up once every 5-10 years, and we currently have a waiting list for this caviar. This is the ultimate Caviar.