Idaho Springs White Sturgeon Caviar from Filer, Idaho

Acipenser Transmontanus

The Lemmons are rootin', tootin', craftsmen who balance producing an easy-to-love caviar, with 11 other fish farms and a custom dairy heifer and beef cattle feed operation. They also operate a 1.5-MW hydropower plant which provides more than enough clean energy to run their entire campus.

Get ready for some real cowboy shit. Idaho Springs is a wild west success story in how communion with the land can be sustained for generations. The Lemmon family of Idaho Springs began farming along the banks of the Snake River three years before Idaho even became a state. They raised livestock and food crops, often trekking 3 days on horseback to deliver their harvest to miners in Idaho's Sawtooth Mountains. It wasn't until the 1960's when George Lemmon [trouting pioneer and water master] first entered the world of aquaculture, growing the state's ubiquitous trout before farming sturgeon in 1984. In 2005 after a government ban on Beluga caviar, the Lemmons saw an opportunity to blast Idaho onto the domestic caviar map, and began producing caviar for the first time with local Idaho White Sturgeon.

These Idaho White Sturgeon take anywhere from 8-13 years to reach maturity. The sturgeon are raised in small batches in long, narrow ponds fed by pristine spring water, resulting in caviar with a brilliantly fresh finish. Idaho Springs' facilities are intertwined with the wild landscape of Southern Idaho—a terrain dotted with hot springs, jagged peaks, and ancient lava flows. This close connection to nature can impact their harvesting window in the case of extreme weather conditions and season.

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.