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Farm-raised White Sturgeon Caviar of Acipenser Transmontanus, produced in a controlled environment of the American 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 Russian Caspian Wild Osetra caviar. Farm-raised white sturgeon caviar production starts with the egg in the hatchery and progresses from fry to fingerling to mature fish. The sturgeon, like their Caspian cousins (beluga, osetra, sevruga), require from 6 to 12 years to mature before caviar can be obtained from them.
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