Michigan City, Indiana
In 1985 Carolyn and Rachel Collins, a mother and daughter team, taught themselves how to make fresh caviar by hand, with roe from the Great Lakes fish they themselves had caught. The creative pair discovered a way to infuse the delicate, low-salt caviar with all-natural flavors featuring fruits, chilies, truffles and more. They also began cold-smoking the caviar with a blend of Midwestern fruit woods. Almost three decades later, Collins Caviar remains avant-garde in the industry, and has loyal fans across the U.S.
Cream cheese and caviar spreads that can be used in place of crème fraiche or sour cream. Store in your freezer for prolonged shelf life prior to opening.