What is Transmontanus caviar?

Transmontanus caviar comes from the Acipenser Transmontanus sturgeon.

It has medium to large grains, just like those of the Beluga, as they are both large fish.

The grains are dark gray in color. On the palate, they are particularly smooth and creamy.

Transmontanus caviar offers buttery flavors with notes of undergrowth.

Taste this caviar at our tasting workshops, or at home with a bamboo or mother-of-pearl spoon, accompanied by blini.

History and origins of white sturgeon

The white sturgeon, better known as caviar Transmontanus, is a majestic freshwater fish.

This anadromous species is native to the great rivers of the American West Coast and the Pacific Ocean, from California to Alaska. It comes specifically from the pure, cold waters of the mountains. Nestled in transmontane regions, these waters offer an ideal environment for the Acipenser Transmontanus sturgeon.

Transmontanus caviar is the result of rare patience. Each roe is carefully selected, then expertly processed to preserve its delicate texture and exquisite taste.