Farmed American White Sturgeon Caviar is produced in a controlled environment of the aquaculture farms in San Francisco and Sacramento Valley of California. It comes from native American White Sturgeon and has a slightly firm, but delicate texture, with fine distinguishable eggs. The flavor of farmed caviar has been described as ranging from buttery to nutty, not too salty, and can be compared to the taste of the Caspian Russian Osetra Caviar.
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