Exceptional quality and excellent value for money.
• Grain size
• Grain texture
• Taste
• Color
• Aromatic notes
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The white sturgeon (Acipenser transmontanus) migrates between the great rivers of the American west coast and the Pacific Ocean. It produces a caviar whose taste is close to Beluga. Since the adoption of the measures taken by CITES, they mature in Californian fish farms, as well as in Italy, in the Venice region.
The caviar of the White Sturgeon (Acipenser transmontanus) has a texture and taste close to both Beluga and Ossetra. In the wild, the sturgeon migrates between the great rivers of the American west coast and the Pacific Ocean, close to the shores of the San Francisco Bay and Vancouver. This fish can attain a substantial size and weight. Being a protected species under the CITES agreement, it is farmed in the United States (in California) and in Italy (in the Venice region). The farmed white sturgeon produces an extremely high quality caviar. Its dark-coloured grains - larger than the Baeri - retain a subtle flavor of the sea.
Kept in the refrigerator between 0 and 4°C (for not more than 3 months) and your caviar will always be ready to be eaten. Once opened, a tin of caviar quickly loses its quality. So have just enough for all your guests – allow 20 – 50 grams per person.
When serving and eating caviar, always use mother-of-pearl cutlery, rather than metal. Serve cold, preferably on a bed of ice.
Do not add either lemons or gherkins. Caviar is best enjoyed on its own. Take your time and enjoy the caviar in your mouth. Your taste buds are mainly on your tongue, so just crush the grains slowly against the palate and let them melt.
As for quantity, a few grams per person is enough. Of course a 100 gram tin, or even 250 grams, creates an impression. But 30 grams, say, between a few blinis or on lightly-toasted bread would be a wonderful appetiser!
When serving and eating caviar, always use mother-of-pearl cutlery, rather than metal. Serve cold, preferably on a bed of ice.
Do not add either lemons or gherkins. Caviar is best enjoyed on its own. Take your time and enjoy the caviar in your mouth. Your taste buds are mainly on your tongue, so just crush the grains slowly against the palate and let them melt.
As for quantity, a few grams per person is enough. Of course a 100 gram tin, or even 250 grams, creates an impression. But 30 grams, say, between a few blinis or on lightly-toasted bread would be a wonderful appetiser!
