White Sturgeon Caviar is derived from the row of the White Sturgeon, which actually goes by many names, including Pacific Sturgeon, Oregon Sturgeon, Columbia Sturgeon, Sacramento Sturgeon, and California White Sturgeon. This species of Sturgeon is primarily found along the west coast of North America between the Aleutian Islands and Central California.
Although, the White Sturgeon is only the third largest species of sturgeon, it is actually the largest freshwater fish in North America reaching weights up to 1,798lbs and lengths up to 20ft. This species of sturgeon has no scales, but instead, it has large bony “scutes” that cover its long, slender body. Even with the name “White Sturgeon” its body is generally a pale-olive or gray-brown in colour, but its underside is usually a pure, clean white. Just like most species of sturgeon, the White Sturgeon has four “barbels” near it’s mouth, which it uses for sensing food.
White Sturgeon Caviar has a medium-large sized grain and is described as having a delicious, creamy-taste with a colour ranging from dark-brown to grey and lightly amber.