Tsar Nicoulai White Sturgeon Caviar from Wilton, CA

$129.00

( / )
Unavailable

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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We know this sounds basic, but this is buttery, cheese-whiz on a Ritz cracker goodness. For higher brow taste buds, this caviar has a serious Parmigiano-Reggiano kick and a Prosciutto di Parma finish. White Sturgeon is known for an incredibly rich, buttery profile, and this variety SERVES.

Species

Acipenser Transmontanus

Why We Love It

Tsar Nicoulai is the only ECOCERT eco-certified sturgeon farm in the United States. They are also currently the only U.S. sturgeon farm with an on-site smokehouse and hatchery.

About Tsar Nicoulai Caviar

Tsar Nicoulai was founded in Northern California in 1984 and now runs in collaboration with the agriculture heavyweights at UC Davis. This system utilizes ⅓ of the energy of a typical RAS system! Sustainability is woven into every inch of their farm:
-Solar power offsets energy usage
-Orchards of lemon, fig, and orange trees surround the property
-Ducks, geese, and swans flock to the happy environment around the outdoor aquaponic system, and return year after year to lay their eggs and raise their babies
-The entire fish is used post-harvest with the vast majority of the harvested sturgeon being smoked onsite. Think: smoked sturgeon, paté, and even sturgeon chicharones!

Process

The sturgeon are raised in a first-of-its-kind aquaponics filtration system which grows organic greens at the surface of the fish tanks, cleaning the water and using nutrients from the sturgeon’s byproducts. The fish are fed an ultra premium NLAP non-GMO fish feed, are never given growth hormones, and do not receive antibiotics. White Sturgeon take around 8 years to reach sexual maturity for egg production. Post harvesting, the eggs are rinsed and salted.

⚠ 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.