Species: Acipenser Gueldenstaedtii Oscietra

Bead Size: Medium

Color Variation: Vacillates between shimmering green and rich brown

Texture: Custard-y like a soft jammy egg

Story: Let’s take a trip to the southern hemisphere! Polanco is a family owned farm located in the verdant interior of Uruguay, amongst orchids and hardwoods, along the banks of the Negro River (Rio Negro). The farm was founded in 2009 by Facundo Marquez with the intention of producing something truly special in Uruguay for the rest of the world to enjoy. Locals thought Facundo was wacky, wild, and crazy, but it turns out, San Gregorio de Polanco has ideal environmental conditions for raising sturgeon. They’ve been producing caviar (which they export to more than 30 other countries in the world) ever since. Dream on dreamers!

Process: Polanco spawns their own sturgeon “fry”, selecting the fish that are best adapted to their unique area. Bebe sturgeon spend their first year in a flow-through system until they are strong enough to survive in the Negro River, a 470 mile long rager of nutrient-rich blackwater, where they’ll spend the next 6-9 years of their lives before harvest.

How it tastes: We could eat this all day. These beads give away all of the nuclear codes, with a custardy texture like a soft boiled jammy egg (how meta). A light, pleasant salt, with savory with notes of leafy greens; reflected in its color which vacillates between shimmering green and rich brown. Think roasted chicken jus with a sprig of rosemary thrown in there.

Unique facts: There is a lot to celebrate about this super special farm. They produce their own fish feed giving them 100% control over their production process. They follow incredibly strict sustainability regulations (Uruguay was the first country to produce more than 98% of energy from renewable sources) and power their operations using 100% renewable energy sources. We love to see it.

White Sturgeon Caviar

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