“Ah, The world’s great caviar. Beluga from Russia, Osetra from Iran. And, of course, Kelley’s Katch from Tennessee… Our Chef’s Favorite. …with a balanced flavor, nice shine, and evenly gray-colored eggs with the right degree of “pop”. 

“Great Caviar… Perfect for Caviar Pie!!”

I’m so glad to see Kelley’s has added hackleback to their offerings. A true Sturgeon, the hackleback is America’s own contribution to the world of fine caviars – when it is done right. Kelly’s is done perfectly. … The hackleback comes very close to black sevruga at a fraction of the price. Kelley’s offering is now complete in my book, white sturgeon, hackleback, and paddlefish. I still have to buy my sparkling wine elsewhere but I’ll suffer through it.

Several years back my wife and I were sitting in a fine hotel in Capri, Italy, and noticed a woman by herself drinking champagne and eating caviar. We struck up a conversation and it turned out she was a doctor from Sloan-Kettering in NYC. I told her about Kelley’s Katch and the Wall Street Journal review. She was incredulous. Two years ago at the same hotel, we ran into her again. She told us how she had a holiday party and had several Russian colleagues over. They raved about the “sevruga” caviar and how it had to be Petrossian or imported Iranian. That it was the best they had ever tasted. Needless to say, they were blown away when she told them it was Kelley’s Katch from Tennessee!