Today is March 5, 2019
Welcome to our first ever blog post. This blog is dedicated to our customers in order to familiarize them with our company. While it is true, we want to branch out and grow our company, we feel it is extremely necessary to reach our customer base and further educate them on the handling of our product, where it comes from, how it is harvested, and so on. We will periodically be updating our blogs with pertinent information that allows our model of consistency to be passed down to our customers. For over 7 years now, we have been one of the most successful wholesalers of Wild-caught American Caviar(paddlefish and hackleback) in the U.S. and we feel like we can transfer that success on the retail level.
Today, I would like to discuss handling procedures once your product arrives. Most of the time, while in season, your product will be sent to you as fresh as possible. For most of the season, thee will only be a handful of days in which we will not process caviar. The season in KY runs from October 15th-May 15th. During these months, the fishermen are required to harvest once every day to ensure the fish are humanely taking care of and harvested alive. Out side of these months, your caviar is frozen and will arrive to you partially thawed and ready to consume unless you specify otherwise.
Once your product arrives, to ensure top quality, and no compromised product, safe handling instructions are included with a date you should consume by. Since the quality is fresh, the product CAN BE frozen to use at a later date, and the faster you freeze, the better quality the caviar will be once its thawed and consumed at a later date. There should be no compromise in taste, but the texture will be just a bit softer with less of a "pop", but again the taste should be exactly the same. The sturgeon seems to handle the freezing process better than the paddlefish, but we sell thousands of pounds a year of frozen product with no complaints from our wholesale customers.
If you are going to store is, it is best to store the product in your refrigerator in the "coldest" section. I even suggest placing your product in a container with ice in the refrigerator. This product is so delicate, there is a huge difference in storing it at 36 degrees vs 32 degrees and since most household refrigerators are well above 32 degrees, this "ice bath" storage seems to work best. The picture below represents an example of an ice bath used to store caviar. Once you remove the caviar from the fridge ready for consumption, it will be completely chilled, and at its finest.