Crazy to think that the Hudson River was once so choked with sturgeon that some pubs in New York City gave their roe away on bread to keep people in their seats buying pints. Those days are long gone (even though sturgeon are making a return
to the polluted waters) but our species’ taste for caviar has only intensified. Good to know, then, that the Mote Marine Laboratory
in Sarasota, Fla. has been producing sustainably farmed Siberian sturgeon caviar since 2006.
Mote’s eggs sell for between $1,584 and $4,200 per kilo at market and they harvested 1.5 metric tons of them last year. How good is their product? Meadow Wood in Napa Valley (three Michelin stars) and the Waldorf Astoria Hotel in New York are clients. (nowness)
Photography by Mark Mahaney
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