Farmed American White Sturgeon Osetra Caviar of Acipenser Transmontanus, produced in a controlled environment of the aquaculture farms in San Francisco and Sacramento Valley of California, recently gained popularity with gourmands all over the United States. 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.
For export of sturgeon caviar and paddlefish caviar CITES permit is required. We are happy to assist you in obtaining the permit.