Idaho Springs White Sturgeon Caviar from Filer, Idaho

Acipenser Transmontanus

It takes eight years to raise a sturgeon for caviar—and about two seconds to mess it up with careless packing. That's why we do things the hard way. Just like we built our own hatchery instead of buying oyster seed, we created our own caviar packing room instead of slapping a shiny label on a product that we've never seen. It's the next best thing to running a sturgeon farm ourselves. Texture is one of the most important markers of quality in caviar. If you crush the beads with careless packing, you're fundamentally damaging the product. So by packing every tin ourselves, we are able to preserve its integrity and then share that with you. The closest comparison would be being able to taste every single bottle of wine or pre-shucking every oyster before selling it. While most caviar brands will only occasionally taste and never handle what they sell, we source original tins directly from the farm which allows us to better collaborate with our caviar producers and provide feedback on product quality, ultimately getting our customers better caviar order after order.

As farmers ourselves we take great pride in working with other farms that are doing things the right way. Through deliberate visits and multiple rounds of sampling, we have been able to hone in on some of the best caviar in the market. All of the farms we work with raise sturgeon in one of two ways - via Recirculating Aquaculture System [RAS] and Flow-through System (FTS). These techniques create the ideal conditions for animal welfare, lowering the environmental impact, and produce the creme de la creme of caviar.

Consuming this product can expose you to chemicals including lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov.