It is also found in Kazakhstan and China in the Irtysh River, a major tributary of the Ob. The species epithet was named for the German Russian biologist Karl Ernst von Baer.
While wild catches of Siberian sturgeon have been generally declining, the Siberian sturgeon is increasingly farmed both for meat and to produce caviar.
French Sturgeon Caviar is a premium quality sustainable alternative to caviar from the Caspian Sea.
As with most Caviars, French Sturgeon is usually handled with a spoon made of mother of pearl, bone, or other non-metallic material, as metal utensils tend to impart an unwelcome metallic taste to the delicate and expensive roe. French caviar, unlike less expensive varieties, is usually served by itself on toast, whereas other caviars can be served in a variety of ways, including hollowed and cooked new potatoes, on a blini, or garnished with sour cream, crème fraîche, minced onion or minced
hard-boiled egg whites.
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