Aquaculture may provide a reliable future source of sturgeon producing caviar, but farming a crop that takes 15 years to bring to market is an awesome challenge. Nevertheless, a few companies in Northern California, with the cooperation of scientists at the University of California at Davis, are starting to bring small amounts of cultured caviar to the marketplace. Conservative estimates predict Wild Caviar will be unavailable in four years. And take pictures. Your grandchildren may want to know what Caviar looked like.
Production is extremely limited.
Its color ranges from brown to black. It has a sweet, nutty flavor, and a firm, crisp texture with a clean finish. Wild American Caviar Wild American Caviar comes from sturgeon harvested in the Sacramento River. It is savory and mild, yet hearty in texture. This is the granddaddy of all Caviar.