THE FISH LIST PORTAL

CAVIAR

Marshallberg Osetra Caviar
Raised right here in North Carolina, but built like a first-class ticket to somewhere colder, older, and steeped in tradition. This is true Osetra, from Russian sturgeon, farmed sustainably at Marshallberg Farm using cutting-edge recirculating aquaculture — no offshore nets, no antibiotics, no shortcuts. Just clean water, expert care, and time.

The result? Deep, buttery pearls with a firm pop and a flavor that lands somewhere between roasted hazelnut and salted cream. Smooth, slightly briny, never fishy — it tastes like ocean air at golden hour, clean and luxurious.

There’s nothing fussy here. No imported hype, no celebrity branding, just quiet excellence in a jar — or tin, if you're going big.

How to eat it:

• Off a chip.

• Off a spoon.

• Off your hand, if you’re feeling bold.
  Skip the fluff. It’s good enough to stand on its own.

What to drink:

• Cold vodka, obviously.

• Or a bone-dry fino sherry — salty, crisp, a little left-field, and exactly right.

No tux required. Just taste that punches way above its polish.