This caviar is produced from white sturgeon, a species native to North America (Alaska and Baja California).
It is one of the longest living sturgeons, capable of living up to a hundred years, weighing 800kg and 6m long.
In addition to its lean, high-protein meat, it is particularly appreciated for its generous production of large sized eggs (2.9 to 3.4 mm), which range in colour from dark grey to black. Its taste is particularly delicate and elegant.
It takes an average of 11 years to harvest this caviar.