The Caviar

The Caviar

If it’s not from sturgeon, it’s not caviar! Caviar is lightly salted (malassol) roe or fish eggs harvested from female sturgeon. We are currently harvesting Ossetra and Siberian caviar, two of the 27 species of sturgeon. Both are considered premium caviars, the Ossetra comparable to the almost extinct Beluga caviar. Petrossian of Paris and Browne Trading - two of the more prestigious purveyors of caviar - have deemed our current harvest of Siberian caviar among the top in the world in taste and color. See how to order for a list of our distributors.

Ossetra caviar ranges in color from a deep smoky brown to a light gold and has a nutty, buttery flavor. We are currently the only producer of Ossetra caviar in North America.

Siberian sturgeon yields a slightly smaller, dark black to grey egg with a pure, fresh pop and a faintly salty, taste-of-the sea finish.

Our facility is HACCP- approved by the US FDA. By providing a superior supply of sustainable meat and caviar, we positively impact endangered wild sturgeon. Our fish are fed a high quality diet free of added hormones or antibiotics, and are raised in naturally cooled, pure water originating in the Blue Ridge Mountains.