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In November of 1983 Carolyn Collins turned a hobby into a profession:
her hand-made fresh Salmon and Trout caviars became an exclusive menu
item for a new Chicago area restaurant. She had been making caviars in
her Crystal Lake kitchen for years, but it took the urging of a
professional chef to get her into commercial production. Then as now,
Collins Caviar remains the only processor of hand-made Salmon caviar in
North America. Now as then, Salmon caviars are still made fresh every
week. As clientele grew, so did the need to offer a complete line of
American Caviars. Exquisite, low salt Hackleback Sturgeon, Paddlefish,
and American Golden Whitefish caviars were added to the list. website link 113 York Street Michigan City, IN 46360 |
Collins Caviar is the only processor of hand-made American
freshwater caviars. Salmon caviars are still made
fresh every week. We offer a complete line of
caviars, including our flavor infused and smoked caviars. Exquisite, low salt Hackleback Sturgeon, Paddlefish, and
American Golden Whitefish