Caspian Tradition has forged over the years a reputation more than enviable, in the small very closed world of caviar marketing.

This dynamic and successful company has managed to find a place in Belgian gastronomy and other world markets.
A real challenge when you know the complexity of this type of international exchange.

A family story ...

Founded in 1995 at the initiative of Ahmad and Arya Razavi, Caspian Tradition SA has quickly gained momentum in the world of caviar trading and has won the trust of its gastronomic and international clientele by their Iranian expertise in the field of caviar. material.
In 2009, a shareholding started with JIK GmbH in Düsseldorf and, in 2011, Caspian Tradition acquired La Maison du Caviar in Brussels, which is currently part of the team.

This success was made possible by the constant presence of this couple with their team as well as with their producers in the field.

Over the years, the caviar market has undergone profound changes.
Traditional wild caviar has become a forbidden commodity.
To the point that the wild sturgeon fishery in the Caspian Sea has become illegal for export, but unfortunately the countries bordering the Caspian Sea do not respect these restrictions!
So, how are we going to protect these prehistoric species?

Fortunately, Caspian Tradition has managed to negotiate this shift by exploring the caviar breeding of all origins and thus contributes to the preservation of these species.

Since its incredible packaging laboratory located in Waterloo, meeting the most severe international standards that can be imagined, the company imports, packs and distributes this luxury par excellence by keeping high gastronomy in constant focus.

Morning markets

For example, after buying a German company that specializes in importing Japanese sushi products, Caspian Tradition took over in 2011 the Caviar House, formerly Bemka, to make it what is now called "La Maison du Caviar". Caviar by Caspian Tradition ».
Thus, the activity takes place naturally at the mother house of Waterloo but also at the Morning Market - Mabru, headquarters of Bemka.

This acquisition led the Razavi couple to develop the activity in which the House of Caviar had hitherto best illustrated, namely the development of foie gras, smoked salmon in their highest quality.

If today caviar remains of course the heart of its business, Caspian Tradition has also become, through its distribution center "The House of Caviar by Caspian Tradition", a real showcase of all that makes the charms of the exceptional food, with an incredible variety of rare and precious products, each time offered in their most noble version.

Sturgeon Caviar

For the record, only sturgeon produce unfertilized eggs which, once processed by a developed process, will have the right to call themselves caviar.
Caviar, also known as "the pearl of gold", is the most expensive commodity in the world and has always been considered the luxury commodity par excellence.
Caviar is now produced all over the world.
Since 2009, following the CITES final decision to ban wild fisheries for export, sturgeon farming has become global and has grown enormously.
The production and quality of farmed caviar have steadily increased and improved over the years thanks to the possibility of controlling their growth.
After having been scrupulously selected and prepared by the experts of Caspian Tradition in the country of departure, the caviar is then tested and conditioned by the experts of the laboratory of Waterloo to guarantee a quality impeccable and unequaled.

Acclimatize and breed Breeding Caviar

Caspian Tradition has its own fish farm in Iran on the shores of the Caspian Sea.
This one is unique because the sturgeons are always raised with the water of the Caspian Sea, which guarantees the authenticity of their taste. The Iranian Beluga offered by the house comes from their own fish farm in Iran.

The other breeding caviars proposed come from the best fish farms worldwide who accept their way of proceeding.
This includes the presence of Iranian specialists in the production chain, in order to make their own recipes.
These are caviars of different species and origins that are selected according to rigorous criteria.
In addition, the core values ​​of the company combine ecology and sustainable development, which guarantees the highest quality and purity of the products.
Arya and Ahmad Razavi stock up in most countries where sturgeons are raised.
Caspian tradition house offers a whole range from the best producers in the world.

Tradition and Modern Technology

Unique in Belgium, the 1000 m² laboratory covering a total surface area of ​​3800 m², equipped with new equipment in 2012, is one of Caspian Tradition's facilities and is undoubtedly the best in terms of hygiene and performance.
Multiple double-door refrigerators, work rooms and cold rooms within three degrees comply with the most stringent European rules allowing the establishment to be in possession of the Self-checking System Certificate Guide 32 and 39 of the Ministry of the Environment. the health.
The Waterloo laboratory is the best example of packaging and is equipped with all the tools to ensure the traceability of products, one of Caspian Tradition's priorities.
Thanks to strict handling where each step of the work is recorded in a reference manual, linked to a particularly powerful computer tool, each batch can be identified easily thanks to its reference numbers.

Cold chain

First of all, remember that caviar is a delicate and fragile product that can withstand very little of the break in the cold chain and that it is therefore important to consume it as soon as possible once its packaging has been opened.
A little trick to check that the caviar has been well preserved: the test of the nose.
Crush a few grains on the back of the hand at the base of the thumb and bring them to the nose.
The caviar thus treated must have no smell !

Service

Avoid as much as possible spoons or other metal utensils and certainly eliminate the silver, which provides an oxidized flavor in contact with the caviar.
Favor small teaspoons horn, or better still, nacre, which provide an optimal tasting.
Regardless of conservation requirements, always serve very fresh caviar, for example by putting the box on a bed of crushed ice.
If you want to stage it in a hot preparation, think of "isolate" it.
So, for a traditional Moscovite potato, think of covering it with a layer of lightly whipped cream, which will isolate the fresh caviar from the hot potato.
It is precisely the contrast of hot and cold that will make all the charm of the preparation.

All these exceptional products would be nothing without the quality know-how and the impeccable follow-up of Caspian Tradition!
As we can see, Caspian Tradition does not stop innovating.
This house which ensures the top quality of its products leaves nothing to chance and certainly deserves its success with the gourmets of the planet !

Caspian Tradition

Avenue des Pâquerettes 55 box 36/37
1410 Waterloo - Belgium
+32 2 354 97 90

info@caspiantradition.com
www.caspiantradition.com