marky’s

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At Huso, family meal is an important part of the day. The team comes together to share a meal before service. This week, Chef Lois made a full English breakfast. #HusoNYC #NYCRestaurants #FamilyMeal #Michelin

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caviar service, all dressed up for fall #markyscaviar #nyc #caviar

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Beluga (Huso huso) caviar processing at our Sturgeon Aquafarms facility in Bascom, FL. Native to the Caspian Sea, Huso huso produces the largest and most prized caviar eggs in the world, known for their delicate texture and rich, buttery flavor. Marky’s produces the only purebred Beluga Caviar (Huso huso) available for sale in the U.S., raised and harvested at Sturgeon Aquafarms since the early 2000s. After nearly two decades of work toward the sustainable production of the species in Florida, SAF was granted an exemption to produce this rare caviar domestically. Our caviar makers first gently rub the eggs against a mesh grate to separate them from the mother membrane. Once the eggs are free, we add fresh, clean water and rinse them gently before moving them to a fine mesh pan to strain. We remove any imperfections and repeat the process multiple times before moving on to the salting station. Here, we add a small amount of salt, mix it in by hand, and set a timer to allow it to penetrate. We strain out any remaining liquid, and our Beluga Caviar is ready. It’s packed by hand into original blue kilogram tins and sent to Miami, where our caviar experts further assess it before repacking it into Marky’s tins for our retail and restaurant locations, wholesale customers, and markys.com.