With a quality recognised by many of the most prestigious outlets such as the review in ABC´s travel and gastronomy section, Sterling Caviar, for more than 30 years, has been a pioneer in the production of farmed caviar in the world. In the face of the difficulty of obtaining caviar from the Caspian Sea, the business decided to set up its farms on the Sacramento River (California) and obtain product from the white sturgeon Aicpenser Transmontanus, the river’s native species. Sterling Caviar has developed its own breeding facilities, ensuring the self-sufficiency and environmental sustainability of the project since there is no need to capture wild sturgeon to be able to produce caviar. In addition, the sturgeon are fed a special diet to ensure that the colour, texture and taste of their eggs are exceptional.
Since 1985 the prestigious caviar brand has grown continuously and today produces 12 tonnes of caviar and 300 tonnes of sturgeon meat every year. Its whole production chain uses craft techniques, the eggs are matured for three months before going on sale and we only use salt. And Sterling Caviar’s product is 100% natural, unpasteurised and with no artificial preservatives. In this way, Sterling Caviar ensures an authentic product, with commitment to quality and sustainability and a strict traceability system.
In function of the size of the eggs, their colour and texture, the business classifies its caviar into three categories: Classic, with small pearls with darker colours and a firm texture that offers a smooth but prolonged taste; Royal, which presents larger grains with lighter colours and produces a whole taste explosion on the palate, leaving a more intense flavour; Imperial, Sterling Caviar’s most exclusive product, has pearls with a range of shades from grey to golden, which present an intense and unctuous taste.
Anyone wanting to enjoy the pleasure of this product can find 30, 50, 125, 250 and 500 gramme tins on our website.