the world has not tasted in over a century.
Caviar from Acipenser Brevirostrum, one of the rarest of the 26 species of sturgeon left worldwide, isn’t available anywhere else. At last, through smart, sustainable methods and a patient, artisanal approach, our company has developed this delectably unique caviar with its distinctive explosion of flavour.
Our hand-reared, mature sturgeon produce a rich, golden brown roe, which we harvest at the peak of perfection. Preparation involves fresh, icy Canadian water and a hint of natural sea salt from the world famous Bay of Fundy: that’s all. We personally inspect the eggs, and apply stringent standards to grade our caviar on an absolute scale, so only the very finest caviar receives our highest grades.
Our hand-rearing, exclusive stock and attention to detail make the availability of Breviro caviar extremely limited. The natural, rich intensity of our caviar will be unlike anything you have ever tasted.
Well, we know you’ll agree it has been worth the wait.
History
The period from 1873 to 1905 was known as the Black Gold Rush of the east coast of America. Sturgeon were being fished extensively, primarily for Black Caviar – however, the smallest and most valuable part of the fishery was for caviar from Acipenser Brevirostrum, whose large egg size and warm golden-amber coloured roe were prized, and reserved for export to Europe and Russia. These desirable eggs were frequently packaged as high quality Caspian Ossetra caviar, and were even re-exported back to America as such.
By 1905, after annual catches had peaked at over 3 million kg, the fishery had collapsed. American Black Caviar and the prized golden caviar of the Brevirostrum were no more.
This history tells why the prized caviar from Acipenser Brevirostrum has not been truly available for more than a century. Even when the breed was added to the Endangered Species List in 1967 it was too late: the stock had been nearly destroyed.
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