California Caviar Company produces, sources, hand selects and manages the harvesting of sustainable caviar of impeccable quality form around the world. We have been dedicated to sustainability since launch in 2007. One of our main goals was to bridge the gap between Old World traditions and New World innovations, and to protect the delicate resources that allow us this natural gift. With the purchase of the farm, CCC not only closed the vertical integration gap, but has raised the standard for the American caviar industry by focusing on sustainable aquaculture, innovation and education. We are considered a leader by the U.S. Fish and Wildlife Service, who has begun using our model as the template for other farms. Seeking to raise awareness about the benefits and uses of caviar, we have formed a Master Caviar Course for Michelin star chefs, including Jacques Pépin, Dominque Crenn of Atelier Crenn, Matt Accarrino of SPQR, Peter Armellino of Plumed Horse, and Eric Anderson of COI.
Our farm is completely sustainable in its nature and operation without the use of pesticides, herbicides, hormones or antibiotics. We take our natural water source from our aquifers on property to supply our tanks and ponds. After it filters through our farm, our nutrient-rich water goes to our neighbors to irrigate their fields for their cattle the goes back into the ground to replenish our aquifers. It is a perfect loop—what we take out, we put back.