From Bone to Broth: How Good Eggs and Tsar Nicoulai Are Redefining Sustainable Luxury
Luxury in food has long been defined by rarity. Caviar. Truffles. The pristine fillet. But what if the future of luxury is not what we extract, but what we choose not to waste?
That question sits at the heart of a new collaboration between Good Eggs and Tsar Nicoulai, two Bay Area companies united by a shared belief: the most meaningful food is rooted in care for land, water, animals, and the systems that sustain them.
Tsar Nicoulai is globally renowned for its caviar and for pioneering sustainable sturgeon farming in California. Every fish is raised with intention. Every step is engineered to minimize environmental impact. Yet even in the most responsible systems, byproducts remain. After the caviar is harvested, the sturgeon carcass has historically had limited culinary use.
Instead of accepting that as inevitable, Good Eggs and Tsar Nicoulai saw a possibility.
“Most of what we produce isn’t caviar, it’s fish. We’ve been focusing on smarter, more sustainable ways to use every bit. That’s where our slogan comes in: farm smart, using every part. From heads to tails and everything in between, we’re finding creative ways to maximize resources and minimize waste. It’s not just good business- it’s the right thing to do..” said Marai, co-owner and VP at Tsar Nicoulai.
The result is a sturgeon fish bone broth, developed exclusively by Good Eggs’ culinary team, led by Chef Anne. After visiting Tsar Nicoulai’s facility and immersing themselves in their process, the team crafted a recipe that transforms sturgeon bones and carefully selected aromatics into a clean and savory stock.
“Restaurant-quality fish stocks are hard to find. Our small-batch fish stock allows our customer and the home chef to make delicious fish and seafood recipes, such as bouillabaisse, chowders, paellas, risottos and so much more!”, said Anne, R&D Chef at Good Eggs.
This is not a byproduct disguised as a product. It is a delicacy.
Fish bone broth has long held a place of reverence in coastal and Asian cuisines, prized for its depth, clarity, and versatility. Yet in the American market, it remains largely unfamiliar. This collaboration brings it forward not as a niche ingredient, but as an everyday essential for thoughtful cooking.
To make the broth immediately usable and inspiring, Chef Anne built two simmering sauces around it:
A Thai coconut simmer sauce, fragrant and vibrant
A classic cioppino base, an homage to San Francisco’s maritime heritage
Both are anchored in the sturgeon broth, letting its clean, mineral character carry each dish.
“By honoring the whole fish, we’re showing that responsible food systems can be both deeply ethical and deeply delicious. This collaboration reflects Good Eggs’ belief that we transform the food system through intentionality, in how we source, how we cook, and how we choose to value every ingredient. This is what the future of food looks like.”
For customers, the experience goes even further. Two curated meal kits, a Thai coconut scallop, and Cioppino invite home cooks to engage with the broth in real meals, transforming a sustainability story into something tangible, edible, and memorable.
What makes this collaboration special is not just the products themselves, but the philosophy behind them. Every jar represents a fuller use of the fish. A quieter kind of innovation. A circular approach to food that honors the entire animal and reduces waste at the source.
In a culture conditioned to equate “premium” with excess, Good Eggs and Tsar Nicoulai are offering a different vision: one where luxury is defined by innovation, respect, and intentionality.
The Tsar Nicoulai Fish Bone Broth, along with the Thai and Cioppino simmering sauces and accompanying meal kits, is now available at Good Eggs and through Tsar Nicoulai.
It is a collaboration that asks us to reconsider what we value, not just on our plates, but in the systems that feed us.
Photo credit: Megan Baggott
