Procured by local fishermen and hand processed by Clay and Christel Young Traceable Location: Paris, Tennessee
Key Information: In 2018 we had the pleasure of traveling to Tennessee and meeting a family that, collectively, has been in the fish and caviar business for over 70 years. Clay was kind enough to take us out on his boat to give us a first-hand look into the fishery. With his lovely wife Christel, the couple hand process the Hackleback eggs, a skill passed down by Christel's father Ken, using only the finest salt in their state of the art facility in Paris Tennessee. As we watched the eggs turn into world-class caviar, it was immediately clear that a collaboration between their family and ours was inevitable. And so, X-Caviar was born.
What you’re *NOT* getting: Most commercial caviar companies use farmed sturgeon to produce their roe. Conventionally farmed fish feeds contain: traces of heavy metals, PCB's and plastics, artificial dyes, GMO corn/soy/wheat, chicken byproducts, hormones/antibiotics. These products are not only terrible for us, but for the environment as well.
*Products are shipped frozen and arrive fresh and ready to serve!
Tasting Notes: Hackleback Caviar, also known as Sturgeon caviar, has a dark gray, almost black color and a medium sized pearl. The flavor is unique with an intense nutty, buttery taste, which is similar to the Osetra and Sevruga caviar from the Caspian Sea.
