Starting farming operations in Northern Israel with Caspian Oscietra brood stock (Ascipenser gueldenstaedtii), Caviar Galilee uses water from the Dan River, which flows into the Jordan, to produce a caviar with all the classic characteristics of wild-harvested Oscietra sturgeon. With a medium bead size and a color ranging from dark to golden brown, this Oscietra Caviar has a well-defined clean flavor with rich hints of hazelnut.
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More about sturgeon and caviar:
There are 27 species of sturgeon each native to a different location around the world, but all in the Northern hemisphere. There are now farms in the Southern hemisphere, but oddly no sturgeon is native in this region. In 1900 the USA was the world’s largest producer of caviar, exporting 600 tons, mostly harvested from Pacific White Sturgeon and Atlantic Sturgeon with an average weight of 450lbs. Today total world consumption of caviar is approximately 360 tons. Sturgeon yield about 10% of their body weight when they are harvested. The are dispatched to harvest the caviar. About half of world production is from the Siberian sturgeon, Acipenser baerii. This species is used because they can be sexed in about 1 year whereas other species can take 5-6 years before the farm knows if the fish is male of female. Male fish are then used for meat while female fish are raised to maturity. Siberian sturgeon can be harvested in 7-9 years, whereas Oscietra or Ossetra (A. gueldenstaedtii) and white sturgeon (A. transmontanus) take approximately 12 years and Beluga (Huso huso) and Kaluga (Huso dauricus) can take even longer. Notice that most of the sturgeon mentioned are Acipensers, 25 to be exact are vegetarians. Beluga and Kaluga are the only Huso sturgeon because they will eat little fish, worms, and clams. For this reason they are the largest sturgeon.