Here’s Why You Have No Excuse to Not Serve California Caviar This Holiday

The jet-black sturgeon roe known as caviar has historically been associated with Champagne-laden soirées and the Caspian Sea, but recently California has claimed the title of sustainable caviar capital of the world. Sturgeon can take up to 10 years to reach the age of egg production, making their populations susceptible to over-fishing, but several California companies are following eco-friendly practices that support the perpetuation of the 200-million-year-old species.

In Wilton, just outside Sacramento, Tsar Nicoulai prides itself on eschewing antibiotics, growth hormones, pesticides, biocides, bio-engineering, ionizing radiation, or fertilizers and takes a whole-animal approach, adding smoked sturgeon, whitefish dips, and even jerky to their repertoire. “Approximately 90% of what we yield from each sturgeon is not caviar, but high-quality meat,” says Marai Bolourchi, co-owner of Tsar Nicoulai Caviar. “That’s driven us to actively push ourselves to create a market for sturgeon meat products, ensuring a more holistic way of maximizing resources and simultaneously establishing a sustainable profit model that benefits both our company and farm.”

Thomas J. Story

San Francisco-based The Caviar Co., founded by sisters Petra and Saskia Bergstein, is similarly minded. Their boutique in the Marina District educates consumers about the oft-misunderstood product. Their mission is to dispel the idea that caviar should simply be reserved for fine dining, and to push cooks to make more daring pairings like vanilla ice cream with hackleback caviar or fried chicken topped with white sturgeon.

California Caviar Company’s founder and CEO Deborah Keane also highlights transparency and traceability within the industry at their Bump Bar in Sausalito. Keane has innovated their harvesting process to be the world’s first no-kill sturgeon farm. Incidentally, the innovative process also makes for caviar that stays shelf-stable for longer, and has incredible flavor to boot. “It’s more than just caviar,” says Bolourchi. “It’s about supporting a farm, a place that embodies that spirit of quality, terroir, and genuine agricultural roots.”

PARTY PAIRINGS

Thomas J. Story

Take it beyond the blinis and bumps with these nostalgia-inducing caviar combos.

Fried Chicken: Briny and crunchy, it’s the ultimate high-low application.

Scallion Pancakes: Chinese cakes flecked with herbs are a delightfully flaky, fun touch.

Tater Tots: Salmon roe is a particularly great combo with tots and hash browns.

Banana Pancakes: Inspired by Angler restaurant, this sweet and savory version is a real treat.

Crinkle-Cut Chips: Dip in crème fraîche, top with a bump, and prepare to want more.