Idaho Springs White Sturgeon Caviar from Filer, Idaho


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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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The beads are a bouncy, glossy black that snap like the drupelets of a just-ripe blackberry. First bite reveals a bright clean salt with notes of delicate white cheddar [Smartfood popcorn, anyone?], and a fresh finish that dissipates after your first sip of Grüner Veltliner. It's an accessible White Sturgeon caviar that is simply easy to love.


Acipenser Transmontanus

Why We Love It

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.

About Idaho Springs Caviar

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.

⚠ 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


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 us.