White Sturgeon (Acipenser Transmontanus) are an American variety of the famous caviar fish that is farm-raised. An ancient, prehistoric species, white sturgeon have sharp, boney plates (“buttons”) rather than scales, cartilage instead of bones, and are extremely slow growing (taking 10-12 years to reach market size).
They are prized both for their delicate flavored meat and their flavorful golden roe, which is usually salt-cured into fine caviar. While wild sturgeon is extremely rare, these white sturgeon have been sustainably farmed in closed-system tanks, minimizing their environmental impact.
Sturgeon fillets change color from pink to white when cooked, developing a veal-like finished texture. Because sturgeon are very large fish, these fillets are sold in portions rather than as whole sides.
White sturgeon caviar (aka golden caviar) is also available.