Monday, November 20, 2006
American or Imported Caviar - What Suits Your Fancy . . .
We like American because it's fresher, providing a cleaner taste and firmer texture. The burst is noticeable in your mouth and the clean flavor reminds you of the sea without being fishy or salty.
But, I know a lot of traditional customers like the buttery flavor from aged imports, and the sweetness of preservatives.
Tell me what you crave or what turns you off and we can incorporate it into our next product line.
Friday, September 01, 2006
New Operating Facility
LPP Caviar continues to prepare our new warehouse in Boston. We will continue to improve the science behind our packaging in this location, and try our best to delight customers.
Look for our opening next month and Enjoy!
Monday, July 17, 2006
Next week we will be producing trout caviar by hand in the picturesque rivers around Cold Mountain, NC. Smaller eggs, rich in omega-3 from organic feed are superb alone, in buerre blanc, or as a garnish on smoked salmon.
Thursday, June 29, 2006
4th of July Caviar
Is it possible to celebrate the 4th of July without American caviar?
Most people would probably say yes, but don't overlook the excitement consuming the ultimate luxury food provides, especially when it's sustainable.
Monday, January 23, 2006
We launched this blog to develop on online caviar community to discuss the world of caviar and sturgeon.
Ask questions about products, politics, and any related topics.
Please refrain from using profanity or offensive language. We reserve the right to delete objectionable material.