The best caviar comes fresh from the fish! Located in North Carolina, Marshallberg Farm raises superior quality Russian sturgeon for Osetra caviar. The U. S. imports most caviar (over 80%) from China. Imported caviar can sit in storage for up to a whole year before being sold. The result is a fishy, black, “ooze-like” substance barely resembling sturgeon roe. On the contrary, Marshallberg Farm harvests caviar weekly. Fresh Osetra caviar has glossy, round, distinct eggs that have a nutty, buttery flavor accompanied by a hint of the sea.
Make sure to try the Classic and Superior grades for the freshest Osetra caviar the US market has to offer. The Everyday Osetra from Marshallberg Farm differs from the Classic and Superior. It is traditionally aged in bulk tins for about one month. During this time, the caviar darkens and softens. Imported caviar contains borax to help “firm up” older caviar. Borax is illegal to use in food production in the United States; the FDA deems it a health hazard.
As the producer, Marshallberg Farm aims to offer a consistent supply of fresh caviar by harvesting small batches every week. We pack these batches directly into small tins, resulting in beautifully preserved, distinctively round beads. Classic Grade is darker than Superior Grade. However, both exhibit the nutty, buttery flavor that for which fresh Osetra is known. Osetra comes from the Russian sturgeon, whose species name means “golden” in Persian. About one out of 12 fish produce lighter, golden eggs.
We repack the Everyday Grade from bulk tins, so the appearance is not quite as pretty. However, it is an excellent accompaniment to toast, chopped egg, onions and the like. So, for the freshest caviar on the market, skip the middle man. Buy direct from the producer; Marshallberg Farm in North Carolina, USA.