PASSMORE

We love trying new caviar and have had many, including most of the local producers in California. The large, firm beads and subtle, balanced flavor make this by far the best quality we've ever had. Cannot recommend it enough.

Was never a fan of caviar but a friend talked me into trying Passmore Ranch caviar and WOW, loved it! It is so delicious and goes with anything you want to pair it with. Its amazing in salad, chicken or beef dishes, and amazing just plain and simple with crackers or potato chips! We ordered caviar for a family celebration last minute and there wasn't time for them to ship it to me, so a Passmore Ranch employee drove it to our house personally. Talk about GREAT service!!

Amazing Caviar!!! My husband and I are big fans of caviar so we had to try the Passmore Reserve. The most delicious caviar we have tried yet! We were equally excited to see that Passmore is local business as well! Top notch caviar! Excellent customer service!! You cannot go wrong.

Received my fresh beautifully packaged order as scheduled. Thank you so much! Loved your card and the smoked sturgeon sample. Your customer service is SUPERB. I'm so happy to be a PASSMORE subscriber~the free shipping is awesome. Yes, you've definitely sent a comfort food favorite, and eased my longing for fresh California sturgeon, one of my favorite fish.

I was introduced to Passmore caviar at a special event hosted by Kru. I got to meet Michael Passmore and the boss lady over bumps of caviar. I fell in love with the product and jumped at the chance to join the caviar club. It is an extra special indulgence to have caviar and champagne in my home, especial given the current pandemic! Highly recommend the product and the experience!

I am a member of the Passmore's Caviar Club, and all I can say is thank you thank you thank you. Having a shipment of caviar show up at your front door right when you need makes me feel like royalty! My family and friends love when I open some up for a meal or even just a snack. From mimosas and caviar in the morning, to some bite-sized bruschetta with creme fraiche and caviar for lunch, and finishing the day with risotto and caviar, it can add flare to a meal anytime of the day. Recently, we've have had the ability to get some of Michael's Smoked Sturgeon which makes my mouth water just thinking of it! I love following the tasting notes that accompany each shipment. It's really fun to be able to follow some really great recipes and drink pairings! Can't wait for my next shipment!!

Attended a virtual caviar tasting of Passmore Ranch caviar last night. What a blast! Chefs who use the caviar, who also happen to be Top Chef alums, were also on the zoom talking about how they like to eat the caviar and sharing recipes! I learned a lot about the process of making caviar too. If you ever get the chance to attend one of their events, do it!

***************************** 1,044 ******************************* Found out about them via some of my favorite chefs in the Bay Area. Passmore Ranch is a premium freshwater, sustainable fish ranch in Northern California. They started selling live fish at farmers' markets, and the quality and great service made them premier purveyors for top restaurants and Michelin-starred chefs through out the country such as: - Monterey Bay Aquarium's Culinary partner and James Beard Awardee Napa Valley chef Cindy Pawlcyn. - Top Chef Master Rick Moonen, RM Seafood and the Broiler Room at Mandalay Bay, Las Vegas. - 3 Michelin starred chef Christopher of the Restaurant at Meadowood in Napa Valley. - Dallas and Top chef John Tesar, former the Mansion, Spoon Bar & Kitchen Dallas, now open Knife, a modern steakhouse in Dallas, TX - 2 Michelin starred chef Dominique Crenn, Aterlier Crenn, San Francisco - 2 Michelin Starred chef Cory Lee, Benu, San Francisco - 1 Michelin starred chef Ken Frank, La Toque - 1 Michelin starred chef Peter Armellino, Plumed Horse - 1 Michelin Starred chef Matthew Accarrino, SPQR - Restaurants: Ad Hoc Napa, One Market SF, WaterBar SF, e"Toile Domain Chandon Napa Just to name a few, with 80 million gallons of fresh water pumped up from the pristine cosummes aquifer. The ranch has a variety of open lakes and tanks to increase the variety of sustainable fish as they grow. I got to talk to the man behind it all Mr. Michael Passmore and his team, such a wonderful team. They do everything themselves with focus on environmental responsibility for the fish, the water, mother earth, and the community. Passmore Ranch also offers fish to "Home Chefs", they come in 2 sized boxes, Little Bounty and Big Bounty, they also add their produces from their garden and sometimes recipes too. They also offer special dinner with guest chefs and wine pairing from wineries around the country. This special dinners are only offer less than 10 seating, and it sold out almost immediately. You got to come early, watch the guest chefs preparing the food for you, plating, telling the story, and serving you. It's very intimate, fulfilling and delicious. I feel like a queen the last time I was there at the ranch. Chef Kelly McCown of Goose & Gander on the recent Supper at the Ranch with guest chefs Chef Billy Ngo of Kru Contemporary Japanese Cuisine, Chef Pajo Bruich and Chef Tyler Bond helping out. What an amazing feast it was. I got to try the bass, trout, sturgeon, catfish and probably more, pairing with J.Lassale Champagne and Sobon Estate Wines. I also got to taste their American Sturgeon caviar. It was delicious. They got like 8 tanks of these 110-120 lbs sturgeons, they are bigger than me!!!! The ranch also has goats, chickens, ducks, and a donkey. What an AMAZEBALLS time I had there, and hether you are a chef, a home chef, or just a fish lovers, for sustainable, healthier choice of fish and produce, Passmore Ranch is the choice, and look out for their monthly SUPPER, a MUST TRY. Thank you Passmore Ranch, follow them @PassmoreRanch on Twitter and IG.

I was introduced to Passmore caviar at a special event hosted by Kru. I got to meet Michael Passmore and the boss lady over bumps of caviar. I fell in love with the product and jumped at the chance to join the caviar club. It is an extra special indulgence to have caviar and champagne in my home, especial given the current pandemic! Highly recommend the product and the experience!

If you're familiar with the fish at say French Laundry or Meadowood, you've most likely had fish from Passmore Ranch in the forms of Black Bass and Sturgeon. "Oysters & Pearls" the signature dish of TFL? Im guessing that caviar is from them too. You wouldnt think of an aquaculture outfit in Sacramento somewhere but it's true. If it's good enough for Chefs Keller and Kostow, it's certainly good enough for me.

Tried this at a wedding recently and can't wait to buy a tin! An EXCELLENT product! Straight up on a spoon or with blinis-the bomb!

Fish so good you will be spoiled. And that's okay because it's easy to get more! We had the sturgeon fillets for a just about Thanksgiving family dinner and they were a huge hit. My MIL kept saying "Where did you get this fish?! It's delicious!" Happy MIL = happy wife. Thank you Passmore Ranch. Thank you too for your friendly helpfulness and all around goodness. It's becoming more and more important to us to put our dollars where we feel good about putting them and Passmore Ranch is a win/win. See you at the Farmers Market!

I'd never had sturgeon before, and never cared much for catfish, but got a whole new perspective on both after tasting Passmore Ranch's oh-so-fresh fish. They're farmed right here in Sloughhouse and taken alive in the Fish Bus to local farmers' markets. They also sell at the ranch on Meiss Road on Fridays from (I think) 3 - 6pm. If you're not into cleaning a whole fish, you can buy fresh fillets. Many high-end restaurants around the area are preparing Passmore's fish in innovative ways as well, including Stonehouse Bistro in Rancho Murieta. Mmmmm!

Tried some of Passmore's white sturgeon as sushi. This was at a Stanford University event and it was fantastic. To be in sushi fish must be in perfect condion and this was. Light, fresh and clean. It was a pleasure meeting Michael as well, it is clear he has a deep concern for how his fish is cared for and received by his customers.