What does caviar taste like?

Historically referred to as “Black Caviar” in Russia and other Eastern European countries who enjoyed caviar regularly just like the Tsars, caviar is actually not always black.

True caviar comes from any one of 7 sturgeon types, Sterling Caviar raises 1 type exclusively, California farmed White Sturgeon.

While tasting caviar, consider, each sturgeon type has different facets in flavor that is affected by feed, water, the type of farm etc.

At Sterling Caviar, Bocuse and Michelin chefs from all over the globe, have touted our flavor. While pop became a factor in some sturgeon types, flavor is extremely important as much like a fine wine and it is as complex a growth cycle and production and processing cycle.

If you like fresh fish, you will enjoy caviar. Fresh caviar from a trusted source should be an enjoyable experience, here’s some tasting notes for our caviar.

Classic California White Sturgeon- if you have ever tasted an oyster (we recommend Hog Island Oysters locally), you have a sense of what umami or briny is, classic white sturgeon caviar has these facets coupled with oceanic flavors, this caviar is used on top of anything from French fries to oysters, to fried chicken or pasta. Remember as our caviar is preserved naturally with only salt, no salt additions are needed when using it on dishes.

Royal California White Sturgeon-this is our most popular caviar, and has won in blind taste tastes against other farmed caviar as its consistent in a fatty, buttery and creamy profile, its delicious on its own or paired with creative dishes (please follow our Instagram for innovative dishes from our Chef friends).

Supreme California White Sturgeon-this is a sommeliers caviar, as ageing adds to its nutty and almost vegetal note, with minerality on the finish. It has a nice round mouth feel.