Home Collections Caviar & Roe Island Creek California White Sturgeon Caviar
Island Creek California White Sturgeon Caviar
Island Creek California White Sturgeon Caviar
Island Creek California White Sturgeon Caviar
Island Creek California White Sturgeon Caviar

Island Creek California White Sturgeon Caviar

$109.00

( / )
Unavailable

DON'T FORGET!

Our Farm
Two Dozen Island Creeks
$95.00
Our Farm
Island Creek Oysters from Duxbury, MA
from $131.00
Island Creek Oysters Caviar Key
$4.00

SAVE 50% on ANY 30g or 100g tin of Caviar with purchase of any perishables. Choose from Oysters, Live Clams, Frozen Lobster or Scallops, Live Lobsters, or any other Caviar.

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Tin Size: 30g

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A chorus of "WOAH!" echoed around the table when we first tasted this White Sturgeon. Subtle hints of ocean air and parmesan cheese rind. Salty and fatty like browned butter on your lobster roll. Rich yet not overpowering.

Species

Acipenser Transmontanus

Process

The sturgeon are raised in tanks fed by water from the super clean and renewable Sierra Nevada Mountain range. The water flows out of these tanks and into an extensive series of ponds that are used for the production of other pond/tank fish. Gravity carries and cleanses the water through these ponds and ditch systems for many days before being pumped back into a large holding reservoir that then circulates through the system again. Excess water from the fish farm is directed to neighboring produce farms, providing a positive offset to their water irrigation needs.

The Sacramento River region where the farm is located is central to the southern population of native white sturgeon and has an abundance of agricultural land and water. Thirty plus years ago, sturgeon gametes [aka sperm and eggs] were collected from released wild fish in this population [as well as the Columbia River], to start the farm's fully domesticated strain.

⚠ Prop 65 Warning

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.

CAVIAR FAQ

How much should I buy?

30g (serves 1-2)
100g (serves 5-8)
250g (serves 10-15)
1000g (serves 20-40)

Ok, I bought it. Now what?

Congrats! You made a great choice, pal.

The caviar is totally fine if it is unopened for 4-6 weeks from receipt in the refrigerator. Once opened, the caviar should be eaten within 2-3 days. The longer the tin has been opened, the more the caviar degrades in quality so we suggest eating right away after the tin has been unsealed.

How do I open this damn thing?

Pros know to use a caviar key (a tool made for this very purpose). Real pros will use anything within arms reach—a screwdriver, a shucking knife, anything that gives you leverage to pry the lid open.

How do I store caviar?

The caviar tin should be kept as cold as possible. Pull your tin out of the packaging and put it in a bowl filled with ice. Place in the fridge and continue to replenish the ice so that it stays chilled. The caviar is fine for 4 weeks if it is unopened. Once opened, the caviar should be eaten within 2-3 days. The longer the tin has been opened, the more the caviar degrades in quality so we suggest eating right away after the tin has been unsealed – that should be easy.

How do I know if it's bad?

Oh you'll know...trust us.