A White Sturgeon Osetra, Acipenser Transmontanus, that is farmed in a controlled environment of the aquaculture farms in San Francisco and Sacramento Valley of California. This large American sturgeon produces caviar that can be compared to the taste of the Caspian Russian Osetra caviar and that's why it is often called American Osetra caviar.

Caviar Characteristics:
Golden brown to dark, almost black, shiny and glossy pearls.
Malossol (Russian term for lightly salted).
Slightly firm, but delicate, buttery texture.
Flavor ranges from buttery to nutty, not too salty