Description
Acipenser transmontanus: Light golden, olive green to deep golden brown and black colored pearls, hints of chestnut. Gentle, large beads. The white sturgeon is native to the United States and produces striking black roe that has a delicate and creamy flavor.
Acipenser trasmontanus caviar, commonly known as white sturgeon caviar, comes from a North American species found in the Pacific Northwest, farmed in a fresh artesian environment in northern Italy's Lombardy region. The medium to large-sized pearls range from golden brown to black, with a glossy coat, and boast a light, nutty taste, both smooth and robust.
A few basic rules if you’re truly into the caviar decadence:
▪️ Store your tin of caviar in the back of the refrigerator. Typically, the back of the refrigerator is the coldest part, which will help preserve the flavor and texture of the caviar (26-35 F). It will last for up to 6 weeks in the refrigerator when the container is unopened.
▪️ Use a bone, crystal, or mother of pearl spoon to handle the caviar. To preserve the flavor, only use coated dishes and spoons when you're serving caviar. Avoid serving the caviar with a metal spoon or dish, as the delicacy will absorb the metal flavors.
▪️ Purchase at least 1 oz (30 g) of caviar for every 1-2 people. Although caviar is meant to be served in small portions, you still want to make sure you have enough to enjoy!
▪️ Air is caviar’s largest enemy: if not entirely consumed, please cover the entire surface of the tin with plastic film. The remaining caviar should be consumed within the next 2-3 days