About Louisiana Caviar

Our trademark CAJUN CAVIAR® was first introduced to the world by Louisiana Caviar Co. in 1986. This Louisiana seafood delicacy is processed and packed by hand according to a traditional Russian method. The roe used to make CAJUN CAVIAR® is from the Choupique, most commonly known as the Bowfin. This prehistoric ganoid class fish is found in the fresh waters of the Atchafalaya Basin and is one of only three true caviar producing species found in the USA. Cajun-country fishermen harvest CAJUN CAVIAR® from early December through February. The natural black color and delicate taste is not compromised by artificial additives, colorings or preservatives. With less than 5% salt content CAJUN CAVIAR® ranks among the finest Malossol caviars in the world. CAJUN CAVIAR is owned and operated by Amy Hollister Wilson. Her shared love for fine foods and the South makes Cajun Caviar a natural fit. Amy was born in the town of Westbrook, Connecticut, where she grew up surrounded by the culinary influences of her grandfather, mother and brother who all owned restaurants in the New England area. She graduated from Quinnipiac University with her Bachelors Degree in Marketing and a Masters of Business Administration. Amy moved to New Orleans in 2010 where she is raising her two children, Amy decided to use her sales and business experience, as well as her passion for fine foods and champagne to leave her mark on the culinary world and to be able to give back to her community.Read their story