Sometimes labeled as American osetra caviar, this caviar is actually not from the osetra variety of sturgeon, but the American White Sturgeon (Acipenser Transmontanus). The white sturgeon is native to the American west coast, far from where true osetra sturgeon live, but its buttery, nutty flavor is similar to Russian Caspian Osetra Caviar.
 
White sturgeon caviar has finely grained eggs and a delicate yet slightly firm texture. This caviar has been harvested from white sturgeon raised in closely controlled Californian aquaculture farms.

Storage: Refrigerate sturgeon caviar. Do not freeze it.

Shelf Life: 4-6 weeks unopened, 2-3 days opened.

Sturgeon caviar is most commonly served on top of salads, soups, blinis, toast, and potato dishes. As a rule, it is never cooked. Flavors it is traditionally paired with include crème fraiche, sour cream, and lemon.
 
If serving caviar as part of a canapé or as a garnish, expect to get about twenty 1/4tsp servings from a single ounce. However, if you’re serving a caviar course to people who love it, expect to need a half to a whole ounce per person.
 
Though there is some debate, it is widely believed that serving caviar with non-gold metal utensils (particularly silver) can cause it to oxidize and take on unpleasant metallic flavors.