Our history


VERTEA was created in 2009 in France and specializes in the maintenance of diesel locomotives.

It was not until 2019 that VERTEA decided to diversify its activities in the distribution of  Beluga caviar

by creating VERTEA Caviar.

The company works in close collaboration with the best Beluga breeding farms and guarantees the authenticity of products, made using traditional methods. The eggs are chosen with great care in order to meet customer satisfaction, which remains VERTEA’s first priority.


Iranian caviar

It is a production of farmed caviar. Faced with the gradual decline of sturgeon populations in their natural environment, all species of the family are declared threatened by the Washington Convention. That’s why in the early 90s, sturgeon farming started around the world. They account for 90% of world production.

Beluga caviar comes from the eggs of the  Beluga sturgeon, Huso Huso, also called “Great Sturgeon”. The female Beluga produces a high quality caviar with the largest eggs.

The Beluga lives mainly in the basins of the Caspian Sea and the Black Sea, but can occasionally be found in the Adriatic Sea.  It is the largest sturgeon (3-8 meters) but also the rarest. Its eggs can represent up to 10% of its weight! Their lifespan is between 50 to 200 years.

Caviar produced in the purest tradition

Raised in breeding farms not far from the Caspian Sea, the female sturgeons are pampered until their maturity : between 8 and 14 years depending on the species. There is a wait of at least 8 years before extracting the eggs from the belly of the female sturgeon. For this, a biopsy is performed to check the maturity of the eggs.

A meticulous operation follows : the sieving of the eggs. The goal is to separate the eggs from the ovarian envelope. The eggs are washed, rinsed and drained so that they are free from impurities. The eggs are sorted according to their firmness, size and colour, then salted by hand. The amount of salt must be very precise, according to the weight of the caviar, to prevent the distortion of the grain. It is then stirred gently, so as not to burst the grains, which will absorb the salt and reject a little water.

Caviar is put into their original blue boxes. During closure, the boxes are then pressed to extract the air and liquid overflow. The product is ready for consumption without any additional treatment.

“Enjoy the caviar! ”