Aquaculturist Leo Ray began raising the White Sturgeon (Acipenser transmontanus) in southern Idaho's Snake River Valley a little over 10 years ago. The output of this modest operation is small, but is steadily growing.
Idaho is famous for its crystal clear spring water – and this area also includes geothermal springs that feed into the Snake River aquifer. Mixing this hot artesian water with cold spring water creates an ideal environment that naturally stimulates the growth of the sturgeon.
The high quality of the fish – and subsequently the caviar - is no accident: superior flavor, texture and overall quality are results of the clean, clear rapidly flowing water. Neither antibiotics nor growth hormones are administered to these fish.
Idaho White Sturgeon Caviar is distinct from other domestic White Sturgeon caviars, due to its exceptional size, coloration and crisp, clean flavor. Snake River White Sturgeon Caviar consists of large to medium sized eggs with a delicate texture, with color ranging from slate grey to light amber to black. The flavor is reminiscent of fine osetra with a very clean, pure finish. The supply of this superb caviar is still extremely limited.
1 oz Snake River White Sturgeon Caviar
Product of USA