Almost a decade ago, Dr. Septimiu Pastiu started raising sturgeon as a hobby. He wanted fresh, preservative-free caviar, and once friends and neighbors tasted it, the hobby grew.
Today King Caviar Farms has nine basins and a large pond with more than 30,000 pedigreed European sturgeon, in Woolwich Township, New Jersey, on the Kirkwood-Cohansey Aquifer. Three generations of the Pastiu family run the farm. Our sturgeon eat a nutrient-dense feed from Germany, and we cure with salt from France.
We're not importers. We use no preservatives and no Borax. Every tin is harvested, packed and shipped from our farm, straight to restaurants and homes across the country.
Take a look behind the scenes of our farm.
Our sturgeon are pedigreed European stock, raised on our farm in South Jersey, so wild populations are left alone. The water is filtered and recirculated, so nothing goes to waste.
Every tin is harvested, packed by hand in small batches, and shipped straight from the farm. No importers, no middlemen.
A century ago, the Delaware River was America's caviar capital. We're bringing that heritage back.
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