Text and photos by Kent Priestley
- Introduction
- 10,000 pounds of rainbows per week
- The caviar
- How to get Sunburst trout
- Download the full article
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The caviar
About 16 years ago, Eason’s father finally
grew tired of seeing his trout’s golden eggs go to waste. Then
as now, demand was increasing in the U.S. for alternative sources of
caviar, as stocks of European sturgeon dwindled. Sunburst, it turns out,
had long been discarding its most valuable product.
“We began to experiment with, gosh, I can’t even tell you how many
recipes for caviar. So much trial and error,” says Eason. “Today,
caviar is probably our flagship product.”
Caviarteria, a major wholesaler in New York, offered to buy whatever Sunburst produced. Then four years ago, an out-of-the-blue phone call from New York chef Rick Moonen, a standard-bearer for ecologically sustainable caviar, brought the company a torrent of new business.
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