What they’re saying about us
For more than a decade, Mote has been perfecting Earth-friendly techniques and systems to farm raise Siberian sturgeon caviar. Our idea was to create a sustainable source of seafood that would provide an alternative source to wild-caught fish and remove fishing pressure from those wild stocks in the process. And it all had to be done while meeting the demands of discerning customers focused on quality and taste.
Mote Caviar has been featured during Monterey Bay Aquarium’s “Cooking for Solutions” highlighting the importance of sustainable farming and fishing methods. And we received the Cordon d’Or Gold Ribbon International Culinary Academy Award for Sustainability on the Florida Scene in 2009.
But for us, sustainability also means savor-ability. We knew we wanted to be Earth-friendly and we knew we had to be delicious to diners with exquisite tastes.
We know we’ve hit our mark. But don’t just take our word for it…
Watch it: Ritz Chef Features Mote Caviar
Dwayne Edwards, the Executive Chef at The Ritz-Carlton Sarasota recently featured Mote Caviar in a tasty pasta preparation… yum!
Read More »Famous Chef Praises Mote Caviar During Food & Wine Fest
Mote Farm-Raised Caviar was well received recently during the Palm Beach Food & Wine Fest, a premier event that includes foodies, all-star chefs and some of the best food... Read More »
From the Sarasota Herald-Tribune…
The Sarasota Herald-Tribune newspaper featured Mote Caviar in this article from April 2012.
Open publication – Free publishing – More business Read More »“Just the right balance…”
For fine purveyors like Browne Trading Co. of Portland, Maine, having the ability to offer sustainable, farm-raised caviar that meets high quality standards is important. President Rod Mitchell selected... Read More »
“A fabulous treat…”
World-famous cooking authority and author Guiliano Hazan is definitely a fan of Mote Caviar. “Sturgeon caviar from Mote is a fabulous treat,” he says. “I like it served simply... Read More »
“Hats off to Mote…”
Mark Baker, one of the original chefs with Roy’s Hawaiian Fusion restaurant in Honolulu and now executive chef of Ocean Harvest Market in Bradenton, says: “The sturgeon and caviar... Read More »