Our Story
A Legacy of Leadership in Caviar
IKRAA Caviar traces its heritage to one of the most influential figures in the American caviar world: Eugene Dozortsev.
During the 1980s and 1990s, Eugene was one of the largest importers of Russian black caviar to the United States, holding some of the highest CITES quotas for sturgeon importation nationwide. He played a defining role in shaping the early luxury caviar market in America—introducing discerning palates to authentic Caspian sturgeon—and went on to become a founding force behind Caviar Russe, now a Michelin-starred destination in New York City.
After building and ultimately selling that business, Eugene stepped back—but the passion endured. Years later, his son Arty, along with Arty’s wife Anna, chose to carry that legacy forward by founding IKRAA Caviar.
The Name Behind the Tin
The name IKRAA is derived from the Russian word “ikra”—meaning caviar—and ends in “AA” as a quiet tribute to Arty and Anna. It symbolizes both tradition and renewal.
Caviar, Reimagined
IKRAA is a modern revival of excellence—offering ethically farmed, meticulously curated sturgeon caviar from the world’s finest aquacultures across Europe and Asia.
- Purity – no preservatives, never pasteurized, and always chilled
- Sustainability – sourced only from responsible aquaculture
- Elegance – luxury service, modern packaging, and unforgettable gifting
From the bold imports of the 20th century to the refined tins of today, IKRAA is more than caviar—it’s a family legacy, beautifully reimagined.
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