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Iranian caviar · Caspian Sea

HTT Caviar is real Iranian caviar from the Caspian Sea. We raise beluga, ossetra, sevruga and Siberian sturgeon on farms in Iran. We pack every tin by hand. Then we send it cold from Dubai — with the right papers.

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The HTT Story

For a thousand years, the best caviar has come from one sea — the Caspian. HTT Caviar continues this story today: clean water, slow fish, and care in every tin of Iranian caviar.

Our sturgeon live on the south coast of the Caspian Sea, in Iran. The HTT team follows every step — from small fish to the closed tin. Good Iranian caviar takes time. We never hurry.

From our office in Dubai, HTT caviar goes to hotels, restaurants and shops in Europe, the Gulf and Asia. We keep it simple: the same top quality, in every tin, every time.

10+

Years of waiting

A beluga on an HTT farm grows for more than ten years. The fish decides. Never the clock.

0–4°

Cold chain

HTT caviar stays ice-cold from the farm in Iran to your table. Heat never touches the pearls.

<4%

Malossol salt

Malossol means "a little salt". We add only a little, so you taste the Caspian — not the salt.

100%

CITES ready

Every HTT tin can travel with CITES papers. Legal. Clear. Ready for export from Dubai.

Dawn over the Caspian Sea, home of HTT Iranian caviar — The Caspian Sea. Home of *HTT caviar* — and of the world's finest pearls.

The HTT Journey

From the Caspian Sea, to your table

Five slow steps. This is how HTT makes real Iranian caviar.

The Caspian Sea at dawn — home of HTT farms

01 — The Sea

The sea — our home

The Caspian is one of the oldest and cleanest seas in the world. The best Iranian caviar grows here. This is where the HTT story starts.

Southern Caspian · Iran

The fish — ten years of waiting

Beluga, ossetra and sevruga grow slowly on HTT farms. We wait more than ten years for one harvest. The fish decides — never the clock.

HTT farms · raised with care

The harvest — by hand

Our team takes out the eggs with care and checks every pearl by eye. Only the best pearls go into an HTT tin. No machine decides this.

Hand-made · small batches

The salt — just a little

We add only a little salt. This is called malossol — it means "a little salt". Then we close the tin fast and keep it very cold.

Less than 4% salt

The trip — Iran → Dubai → you

HTT caviar flies from Iran to our Dubai office. From Dubai it goes to Europe, the Gulf and Asia — cold all the way, with CITES papers.

0–4°C · CITES papers

Our Caviar

Four kinds of HTT caviar. One sea.

Every HTT tin is real Iranian caviar — raised on farms in Iran and packed by hand.

The Star

Beluga

Huso huso

The star of HTT. Big, light-grey pearls — soft, creamy, with a taste that stays. The rarest Iranian caviar we make.

3.2–3.8mm egg
10–12years
< 4%salt

Taste notes →

Lovers' Choice

Ossetra

Acipenser gueldenstaedtii

Golden pearls with a soft "pop". Nutty and warm — like walnut and butter. Many chefs ask for HTT ossetra first.

2.7–3.2mm egg
8–10years
< 4%salt

Taste notes →

The Classic

Sevruga

Acipenser stellatus

Small grey pearls. Fresh, salty and strong — the real taste of the Caspian Sea. The classic Iranian caviar.

2.2–2.6mm egg
7–9years
< 4%salt

Taste notes →

Start Here

Siberian

Acipenser baerii

Small dark pearls, soft and mild. The easy way to start with HTT caviar — and a favourite for daily menus.

2.4–2.8mm egg
6–8years
< 4%salt

Taste notes →

Taste Guide

Find your HTT caviar

Big or small? Creamy or salty? Compare HTT beluga, ossetra, sevruga and Siberian.

Ø 3.2–3.8 mmthe biggest eggs of all

FishHuso huso
ColorLight silver-grey
Years to grow10–12
Salta little (< 4%)

How it tastes

Creamy95

Nutty70

Sea taste45

Firm eggs35

Long taste90

Taste notes

The king of Iranian caviar. Big, soft pearls — creamy like butter, with a light hazelnut taste. The taste stays long in your mouth.

Drink & eat with

Champagne · cold vodka · blini · bread and butter

Keep at 0–4°C. Use a pearl, wood or plastic spoon — not metal.

Ø 2.7–3.2 mmfirm pearls with a soft "pop"

FishAcipenser gueldenstaedtii
ColorWarm gold
Years to grow8–10
Salta little (< 4%)

How it tastes

Creamy70

Nutty90

Sea taste55

Firm eggs65

Long taste75

Taste notes

Golden pearls that "pop" softly. Warm and nutty — like walnut and brown butter. A favourite HTT caviar for chefs.

Drink & eat with

Champagne · white wine · soft eggs · pasta with butter

Keep at 0–4°C. Use a pearl, wood or plastic spoon — not metal.

Ø 2.2–2.6 mmsmall, fine and strong

FishAcipenser stellatus
ColorSlate grey
Years to grow7–9
Salta little (< 4%)

How it tastes

Creamy55

Nutty50

Sea taste85

Firm eggs75

Long taste60

Taste notes

Small grey pearls with the strongest sea taste — fresh, salty and clean. The classic Caspian caviar of Iran.

Drink & eat with

Cold vodka · dry white wine · oysters · bread with butter

Keep at 0–4°C. Use a pearl, wood or plastic spoon — not metal.

Ø 2.4–2.8 mmsmall, soft, easy to love

FishAcipenser baerii
ColorCharcoal grey
Years to grow6–8
Salta little (< 4%)

How it tastes

Creamy65

Nutty60

Sea taste60

Firm eggs70

Long taste55

Taste notes

Small dark pearls, soft and mild. Easy to love — a perfect first HTT caviar, and a smart choice for restaurants.

Drink & eat with

Sparkling wine · smoked salmon · potatoes with cream

Keep at 0–4°C. Use a pearl, wood or plastic spoon — not metal.

HTT caviar served with champagne — how to eat Iranian caviar

How to Serve

A quiet ritual. Not a rush.

HTT caviar is ready to eat. You do not cook it. You just open the tin, keep it cold, and taste.

Keep it cold

Store the tin at 0–4°C. Take it out just before you eat. Never freeze HTT caviar.

Open, then wait one minute

Lift the lid. Let the pearls breathe. The smell should be clean — like the sea, not like fish.

Use the right spoon

Mother-of-pearl, wood or plastic. Metal can change the taste of Iranian caviar.

Eat it the same day

Once open, finish the tin. Champagne, cold vodka, warm blini, or just a little buttered bread.

How HTT Travels

Iranian caviar, cold all the way to you

From HTT farms in Iran, through Dubai, to Europe, the Gulf and Asia.

Harvest & packHTT farms · Iran

Papers & checkshealth · CITES · origin

Dubai officefast & safe

YouEurope · Gulf · Asia

0–4°Ccold, all the way

100%tins with CITES papers

10+years for one harvest

24–48 hIran → Dubai

* Example numbers — the HTT team will add the real numbers.

For shops, hotels & restaurants

Big orders of HTT beluga, ossetra, sevruga & Siberian
All export papers — CITES, health, origin
The same top quality in every box
Private labels and fast answers from Dubai

Get HTT prices

Good to Know

Questions about HTT caviar

Short answers about Iranian caviar, farms, papers and how to serve it.

What is Iranian caviar?

Iranian caviar is the eggs of sturgeon from the Caspian Sea. HTT Caviar is farmed on the south coast of the Caspian, in Iran. It is packed by hand and sent cold from Dubai.

What is the difference between beluga, ossetra and sevruga?

Beluga has the biggest, softest pearls and a creamy taste. Ossetra has golden pearls with a nutty taste. Sevruga has small grey pearls with a strong sea taste. HTT also makes Siberian caviar, which is mild and easy to start with.

Is HTT caviar farmed?

Yes. HTT caviar comes from sturgeon farms on the southern Caspian coast of Iran. Wild sturgeon are protected. Farmed caviar is the legal and kind way to enjoy real Caspian caviar.

Does HTT caviar come with CITES papers?

Yes. Every HTT tin can travel with CITES papers, health papers and origin papers. This is needed for legal export of sturgeon products.

How should I keep and serve caviar?

Keep the tin at 0 to 4 degrees Celsius. Open it just before you eat. Use a mother-of-pearl, wood or plastic spoon — not metal. Eat it the same day you open it.

Where does HTT Caviar ship from?

HTT farms and packs in Iran. The sales office is in Dubai. From Dubai, HTT caviar goes to hotels, restaurants and shops in Europe, the Gulf and Asia — kept cold all the way.

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