From the Snake River Valley in southern Idaho, where white sturgeon are raised in cold inland water. The stock traces back to a state program that cultivated these fish to return the species to the wild, and the farm that produces this roe came up through sustainable trout and catfish work before turning, quietly, to caviar.
The pearls run dark, a deep charcoal to black, with a firm texture that holds its shape and gives a clean pop. The flavor is sweet and buttery, finishing pure and clean. A domestic caviar with nothing to apologize for next to the imports.
Serve it well chilled with a mother-of-pearl spoon, on its own or over a warm blini. It pairs naturally with a glass of Champagne, or with a few cold Siren Coastal oysters when you want the full table.
+ Caviar FAQ +
How is the caviar shipped?
Temperature-controlled overnight with gel packs. Keep refrigerated and consume within 2–3 days of opening.
How should I serve it?
Always use a mother-of-pearl or bone spoon — metal oxidizes the roe and dulls the flavor. Serve over ice, with crème fraîche and blini if you like.
How long does it keep?
Unopened: up to 2 weeks refrigerated past the ship date. Once opened, consume within 2–3 days.