Adamas White Sturgeon Caviar from Pandino, Italy

$240.00

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Unavailable

In the words of our tasting team “These beads are INSANE”. Distinct, onyx beads with enough body for you to pop them on the roof of your mouth. There’s a pleasant, clean fat that stays on the pallet like a sip of fresh olive oil, reminiscent of a Castelvetrano. The salinity is fresh and refined thanks to the farms’ connection to the pristine Torno River. Imagine a smear of Adamas White Sturgeon on toasted bread rubbed with fresh garlic? Pure Italy, baby.

Species

Acipenser Transmontanus

Why We Love It

The Lombardy region is the one of the best for caviar production in Europe due to the pristine water sources coming from the Alps and natural aquifers.  

About Adamas Caviar

After letting go of his strong hold on retail sales in Europe, Sergio Nanini was finally able to spend more time exploring his true passion, fishing. With his new found flexibility Sergio found himself at a Sturgeon fishing camp. The caviar was great but he ended up falling in love with the Sturgeon species itself. He believes that fishermen are the best people to operate fish farms because they truly respect the animals. His partner Matteo Giovannini is a fish farmer by trade and with this partnership they’ve created something truly special.  Like ICO, they are a family affair. These folks love the Sturgeon species and treat their caviar production as a luxurious by-product to their efforts of maintaining a species that probably would no longer exist without the help of their sustainable fish farm. As ICO continues to be at the forefront of aquaculture innovation it only made sense to work with a group that shares the same ideals in regards to producing caviar.

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Tin Size: 30g (serves 1-2)

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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.

How can I learn more about where this stuff came from?

[Let's do a video/blog post about this with real info]

Check the CITES number on the back of the label. Type it into Google.