Since 1999, House of Caviar & Fine Food, led by Ashkan Mossafaian, have supplied many of Europe’s leading kitchens. Built on long-standing relationships with a small number of trusted sturgeon farms, their work is hands-on, with direct involvement in harvest and grading.
The range spans classic species such as Beluga, Asetra and Sevruga, alongside carefully selected hybrid sturgeon. From the large, delicate grains of Beluga to the nutty depth of Asetra and the more defined character of Sevruga, each offers a distinct expression of the sturgeon and its environment.
All are raised in open-water systems, allowing the fish to develop slowly and naturally. Selection is driven by taste and texture first. Clean flavour, well-defined eggs, and balance across the palate.
