ABOUT THIS EPISODE
I am pretty sure you don't eat caviar every day, but when you do, you will want to know HOW you know it's raised sustainably and that it IS actually what they say it is! This episode is your guide.
Beyond that, the caviar business and the prehistoric fish that delivers the most prized shiny little eggs are fascinating. Dive in!
Many thanks to Chef David DiSalvo of Bowery Meats for the introduction to Matteo Pozzi of Adamas Caviar, as well as Jordan Beeman of HeartBrand Beef featured in this episode about Akaushi wagyu.
You can find Adamas Caviar here: https://www.adamasusa.com/
And you can indulge in this caviar at Bowery Meat Co: https://www.bowerymeatcompany.com/ If you go make sure you tell Chef David that you heard this episode! ;)
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