Marshallberg Farm Osetra Caviar from Smyrna, North Carolina

$150.00

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Tin Size: 30g (serves 1-2)

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The caviar is delicate and nuanced, exhibiting a green tea aroma followed by roasted mushrooms and a buttery brioche sweetness on the finish.

Species

Acipenser Gueldenstaedtii

Why We Love It

Marshallberg farm uses a recirculating aquaculture system (RAS) which accounts for them being a highly sustainable facility for farmed fish. The farm produces fertilizers by recycling waste water with wood chips for a community-supported agriculture garden, and also promotes aquaponics in holding ponds for growing vegetables. They also use every single part of the fish, including the bladder! We really cannot say enough about the farm and how they are doing everything right.

About Marshallberg Farms Caviar

These guys are by the book! With over 80% of Caviar being farmed internationally, they are looking to actively break the mold. Marshallberg farm's main goal is to domestically produce Osetra caviar in a truly sustainable way. As fish farmers by trade, the husband and wife team are using that knowledge to push the domestic caviar industry forward. Lianne and Brian's efforts have not gone unnoticed, their work on the farm has led to a "Best Choice" for sustainability by the Monterey Bay Aquarium Seafood Watch [seafoodwatch.org] award.
The duo consistently refers to their farming operation as a "Water Treatment Facility" rather than a fish farm. As scientists, they take great pride in not only producing an unbelievable product but doing it in a way that benefits the farmer, consumer, and most importantly the environment. Similarly to how we operate at ICO, they take pride in controlling their own narrative. Farming is all about innovation and what gets the duo out of bed every morning is the concept of creating the perfect caviar farming scenario. "We can always be better, and we will be."

Process

It takes a minimum of 10 to 12 years in captivity for a female Osetra Sturgeon to reach sexual maturity and produce eggs. Farmers will use ultrasound technology to determine if the eggs [beads] are at peak ripeness for harvesting. Once harvested, the beads are closely examined and rated in accordance with three things: size of beads, firmness of beads and the color of the beads. They are minimally salted and left to age.

⚠ 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.