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About California Caviar Company

Sustainable Caviar

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As caviar was originally harvested only in the Caspian Sea, sustainable aquaculture has made it possible for imported caviar to come from many areas of the world, yielding Iranian Osetra, Russian Osetra and Siberian Osetra.

Aquaculture is also primary reason domestic caviar is becoming increasingly popular and respected. California Caviar Company uses roe from the best sturgeons such as Hackleback, Paddlefish and White Sturgeon, all coming from different regions in the US.

All of these include their own, taste, texture, color and exquisite experience that give chefs an endless range of options for preparing or perhaps inventing that perfect appetizer.

Vivace — Correct Caviar

California Caviar Company has been dedicated to sustainability since we launched in 2007. Our goal is to bridge the gap between Old World traditions and New World innovations of the 21st century. We have always sourced only responsibly raised farmed sturgeon.

Now we are taking it one step further with the introduction of Vivace (Correct Caviar), the first-ever no-kill caviar. The eggs are extracted from the sturgeon using a harmless massaging technique then delicately rinsed using the Köhler Process. The process was developed by Professor Dr. Angela Kohler, one of Europe's leading marine biologists and eco-toxicologists and head of the research group for cell biology and eco-toxicology for Germany’s Alfred Wegener Institute for Polar and Marine Research. For the first time ever, caviar can be harvested multiple times over the course of the sturgeon's life span.

caviar aquafarm

ON THE FARM Young white sturgeon at a northern California sturgeon farm.


The combined effects of environmental stress and overfishing have depleted the world’s fish supplies by 52 percent since 1989 and are expected to further deplete those supplies by 1.5 percent annually until the year 2020. The increasing demands on wild fisheries by commercial fishing operations have caused overfishing.

As a result, there has been an increasing demand for alternative sources of seafood. Aquaculture — the growing of fish in closed systems that provide the fish with sufficient oxygen, fresh water and food — has offered a solution to the market demand for seafood.

caviar aquafarm

ON THE FARM Young white sturgeon at a northern California sturgeon farm.


Sustainability generally is a characteristic of a process or state that can be maintained at a certain level indefinitely. The term, in its environmental usage, refers to the potential longevity of vital ecological support systems, such as the planet’s climate system, systems of agriculture, forestry and fisheries. Sustainable agriculture refers to the ability of a farm to produce food indefinitely, without causing irreversible damage to ecosystem health.

caviar aquafarm

ABOVE GROUND TANKS Above ground tanks at a California aqua farm.


Organic foods are produced according to certain production standards. For animals, this means that they were reared without routine use of antibiotics and without the use of growth hormones. While industry standards do exist, organic fish farming is not formally regulated in America.

The European Union has a regulatory body that has begun developing such standards and a certification process, but these have not been fully adopted in the United States. While organic farming generally operates without the use of herbicides, pesticides, antibiotics and growth hormones, the organic farming of fish often requires additional limitations of the feed — food that is not derived from animals with hoofs or feathers.

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