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. With the support of the Chicago culinary community and a resounding, instantaneous demand from restaurant chefs, they decided to launch their company. 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.