The freshest caviar comes directly from the producer to your doorstep. Marshallberg Farm harvests small batches of caviar weekly and delivers directly to you. When you buy from Marshallberg Farm, no middle man is involved. On the contrary, caviar bought from distributors may be 6 months old or more. Unlike freshly harvested caviar, old caviar may have a black “ooze” on the top of the tin and may taste fishy or stale.
How importing effects the freshness of caviar
Did you know that 80% of caviar is imported from China? Due to strict regulations on endangered species, the process of importing wholesale Osetra caviar may take weeks or more. By the time you get your caviar from a U.S. distributor, it has most likely been handled or repacked multiple times. Opening and repacking caviar exposes it to air, causing oxidation. This severely degrades the freshness of caviar. It may also have been sitting in storage for months before being sold to the consumer. The freshest caviar is only packed once, and ideally sold within just 2 weeks after being harvesting from the sturgeon.
The freshest caviar on the market
At Marshallberg Farm, we aim to offer consumers the freshest caviar on the US market. We hand pick the best sturgeon and harvest small batches. We pack the fresh caviar immediately into vacuum sealed tins and promptly refrigerate. These Classic and Superior tins are added to our online inventory and sold within just 2-3 weeks from caviar harvest day. We keep close track of our inventory so we only have the freshest caviar in stock.
Check out this video on how we make caviar.