Our Story

Caviar begins long before the tin. For us, it begins with the Caspian, the place that taught the world what true caviar should taste like, clean, balanced, and unmistakably refined.

 

Our family’s journey started in the 1990s, with a conversation at the dinner table. We saw that relying on the sea alone was no longer sustainable. The old way was changing, and if Caspian caviar was going to remain the standard, it needed a new approach that protected the future.

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So we started sturgeon farming in Gilan, in northern Iran, close to caviar's historical home, Caspian. It quickly taught us a lesson that every caviar producer learns sooner or later, there are no shortcuts. Sturgeon take years to mature, often close to a decade, before the roe reaches the quality we would call caviar and be proud to serve. Over time, we learned to judge what truly matters, grain definition, texture, aroma, and balance. Good caviar isn’t made louder by marketing, it’s earned through careful selection, batch by batch.

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After 2010, we invested more seriously, expanding capacity, improving handling, and building the standards required to supply the world properly, traceability, cold-chain care, and provenance that holds up under scrutiny. In a category where trust matters as much as taste, we focused on doing things the right way, even when it takes longer.

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Today, Artemis Caviar is served far beyond the Caspian region, at private tables, as thoughtful gifts, and in the hands of chefs who care about consistency. We are Caspian-first, not tied to a single flag, but to a tradition of mastery and a straightforward promise, selection over volume, taste over trend, care over speed.

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Let's enjoy the highest quality of caviar together...