How Sacramento, California, Became America's Caviar Capital | Bon Appétit
"A long-running California sturgeon producer that has grown into the country’s largest farm: after acquiring a rival in October, the operation expanded from a single 40-acre site to five properties totaling nearly 250 acres and aims to scale annual caviar output from about 8.5 metric tons toward 25–30 metric tons within the next decade. The family-run company emphasizes sustainable, tank-based aquaculture with continuously filtered and recirculated water, holds ECOCERT certification, and partners with agricultural researchers to refine husbandry; its California white sturgeon caviar is described as rich and creamy with a salty edge and a ‘‘sea-butter’’ umami. It supplies high-end restaurants and retailers across the country, plans to keep legacy labels while reducing white-labeling, and is positioning Sacramento as a premier region for domestically produced caviar." - ByBecky Duffett
