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American sturgeon caviar quality

Market Shortage Of Wild Sturgeon Caviar

The American caviar had never fallen out of the market entirely, the industry itself has drastically shifted in the past decade or so. As the top quality caviars from the Caspian sea nearly disappeared, the industry began to change drastically toward sustainable means of supplying the high demand. Fish farming has been around long before the surge of sturgeon farmers begun to spring up in different parts of the world. American sturgeon is still found in its natural habitat, and is fished under strict guidelines only. Historically, American caviar was a popular hor d'oeuvres in abundant supply with exports to other countries. Some were exported to Russia, which is known for the harvesting the best caviars in the world., relabeled and resold the same American caviar as Russian. After measures were taken for better regulation, the caviar market’s supplies were too minimal. As natural sturgeons are rarely found from fishing the Caspian sea, fish farmers, investors, entrepreneurs and anyone with a vision to produce sustainable supplies begun exploring alternatives.


Maturing Global Industry Of Sturgeon Aqua-Farming

Sturgeon farmers believed that quality caviar can be achieved from captive fish. Harvesting caviar from captive sturgeon is a risky venture that does not offer rewards for years. Sturgeons take a long time to mature and do not always adapt to new environments successfully. Susceptibility to changing environment poses one of many challenges since farmers tend to rely on their regions’ natural resources. Caviar’s price has traditionally been based on rarity. The rare Beluga being the most prized is the highest in cost due to its scarce numbers in the wild, not its taste. Some may argue that beluga is the best and worth the premium cost. Due to limited supplies and conservation efforts from the public, farmed caviar has been looked at again, but this time, to compete with wild caviar with quality and taste in mind. Sturgeon farmers from all around the world begun claiming their caviars’ flavors can rival wild caught sturgeon roes. Reviews from taste tests, chefs encouraging sustainable production, food critics and long time caviar consumers begun to revisit and praise the quality of farmed harvests. Tastes are described as clean, smooth and fresh due to their proximity. Caviars sold and consumed fresh contain far less salt as a preservative and more aimed at a better flavor balance. The controlled environment of farmed sturgeons offer better consistency of the caviar’s taste and appearance.


American Caviar Production

The American sturgeon farming industry begun expanding across the United States with the aim of producing a variety of choices in top quality sustainable caviar. Following years of investment, developments in aqua-farming, improved methods have created ideal environments where sturgeon populations can thrive and mature. The controlled environment has even encouraged earlier sturgeon maturity for harvest. Today, American sturgeon caviar comes in a number of different varieties not offered previously. This is due to the ongoing maturation of imported prized species of sturgeons such as Siberian, beluga, osetra and sevruga. Combining the most prized species of sturgeons and sustainable supplies from farm to market, American caviar harvesters have reached a new level of quality. The U.S. is also a producer of wild caught sturgeon caviar. The American Hackleback or Shovelnose sturgeons are caught in Missouri and Mississippi water ways. The United States, known having the most advanced farming and cultivation practices, has established sturgeon farms without the necessity to rely on the access of their region’s natural waters. This has allowed for premium quality sturgeon roe to be produced anywhere in the U.S. such as a small farm in Western North Carolina.