Wall Street Journal – Pointy Snout “Caviar Without Caveats”

“Named for the sturgeon’s legendary proboscis, Pointy Snout Caviar sells white sturgeon (or Acipenser transmontanus) caviar to clients like Manhattan’s Restaurant Daniel. The product is sourced from a Sacramento, Calif., farm that is something like a sturgeon spa, where the fish live in sparkling well water and eat a diet of wild fish, and it is distributed in glamorous and unlikely places: Bergdorf Goodman, the jewelry shop LJ Cross, the boutique Five-story. The brand ages its Caviar Avancé a minimum of 90 days and up to a year, rotating the caviar in its tin so that it absorbs the oil more effectively. The medium-size gray eggs have a delicate consistency and slight sweetness.”

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