Pioneers of Sustainable California Caviar www.tsarnicoulai.com
As pioneers of farming Sturgeon for caviar, our mission is to provide a quality caviar that rivals the traditional imported varieties. By offering an alternative to the caviar harvested from wild Sturgeon, we can alleviate the demand for imported caviar, thereby ensuring an abundant and consistent supply of caviar from around the world for generations to come. Equally important for us, and for the survival of wild Sturgeon, is to educate our consumers on the importance of choosing sustainable caviar. We have seen top chefs and gourmet aficionados switch their loyalty from Caspian caviar to California farmed Sturgeon caviar, thus embracing and supporting this crucial movement. The more successful we are in educating our consumers, the more we can help change the paradigm for how America's professional and amateur chefs perceive and eat caviar.
I'm Elliot, Vice President of Seafood at Whole Foods Market, and I'm here with Elie from Sarnicolai. And tell me what we're looking at here. Thank you Elie. We have three grades of our white sturgeon from our Wilton, California farm. We grow all of these grades at our farm here. There's a lot of differences that you're going to see. You're going to get a nice linear progression from our entry level to our very exotic grades. All three of these are thankfully featured at Whole Foods Market. And so the enthusiasts can find some of the best caviar in the world right in their backyard local store. We grade caviar. There's You want to look at color, consistency, grain size, texture, and finally flavor. We'll start with the classic. This is kind of one of our original grades of white sturgeon. We're 3. 5% salt to weight. And so this one's going to be a little bit more delicate on the mouth feel. You kind of have the way that you should enjoy it. You kind of j But that's okay. You want to enjoy a scoop pressing against the roof of your mouth. But it kind of dissolves back. There's a difference between the initial flavor and the finishing note. One other fun way you can enjoy it if you want, there's a traditional caviar enjoyment where you put it between your th And what this does is think of it as a decantor to wine. You kind of bring up the caviar to ever so slightly ambient temperature from that warm webbing in your hand and then you kind of enjoy that m Is there a countdown? Obviously. I went too fast on the second one. You cut on the first one, I cut on the second one. But it should have a little bit more refined version of the first one. And then we'll get to the last one is the golden reserve. This is a very limited aspect of our production. This should really be the most impactful in terms of that salted buttery flavor which we're known for. And this is used at some of the best Michelin restaurants in the United States. And again, you can find it at Whole Foods because It's none of them bad in any way but that one might be a favorite. And that's, What else do we have here? So we have, this is a smoked salmon tzatziki. This whole foods is salmon that we smoke at our smokehouse and then work it in with a mirror to be over at some pills. Kind of treated as the ultimate super bold dip. There's just a lot to It's an everyday dip. It has a lot of, That's great. Is this wrong? This is a super bite. No, this is a, Yeah, it's acceptable. On a very high level. So, So, We treat all of them with the same local respect. Here's just some of the natural biology that goes into kind of what we end up with. Well, thanks for having us. Awesome. I think that would be the tasting. Absolutely. It was a, it was volunteering to gather it. Thank you.