What wild-caught means, how it differs from farmed caviar and what to look for in a good tin.
Farmed caviar
Farmed sturgeon are raised in controlled environments and fed a formulated diet. Good farmed caviar exists. It can be clean, firm and well made. Its main advantage is consistency: producers can control feed, water, age and processing to make one batch resemble the next.
Wild-caught caviar
Wild fish eat what is naturally available and move through changing water. Paddlefish filter zooplankton. Hackleback eat insects, worms, mollusks and small crustaceans. The fish, diet, water and season can all affect the roe.
Wild caviar is less uniform. Pearl size, color, texture and flavor vary by catch. We do not see that as a defect. We select lots that meet our standard and keep the variation that makes each species recognizable.
How we judge quality
- Pearls: intact and distinct, not crushed or sitting in excess liquid.
- Texture: firm enough to separate cleanly and give under light pressure.
- Flavor: clean salinity with the natural earthy, buttery or mildly nutty character of the species.
- Salt: enough to season and preserve the roe without covering its flavor.
- Finish: clean and persistent, never muddy, metallic or fishy.
Paddlefish or Hackleback?
Paddlefish has smaller silver-grey pearls with an earthy, buttery flavor. Hackleback is a true American sturgeon caviar with darker pearls, a firm silky texture and a mild nutty finish.
Why direct matters
We work directly with the fishermen who catch it. We are not buying anonymous inventory through distributors. That gives us a clear line back to the catch and a better view of timing, handling and origin.
Wild has to be traceable
The word wild is not enough. Wild harvest must follow the rules for the species and the water where it was caught. Permits, seasons, size limits, harvest reports and lot records are what separate regulated wild caviar from an unsupported claim on a label.
How much should I order?
- Plan on a quarter ounce per person for a taste.
- Plan on a half ounce per person for a full serving.
- Keep the tin cold until you serve it.