Each year, Americans eat more than 40% of the world’s caviar supply, hence one should imagine that their own caviar would be quite good. And you wouldn’t be wrong.

The American caviar industry in the United States started when Henry Schacht, a German immigrant, opened a business catching sturgeon from the Delaware River. He produced his caviar with German salt and exported much of it to Europe. About the same time, sturgeon fisheries were developed on the Columbia River on the US west coast.

Once upon a time, Caviar was so common in America it was served in saloons and actually given away free with beer, to encourage people to get thirsty and drink more. How times have changed...

London Fine Foods 'Classic American Caviar' is from the American 'Polyodon Spathula', often referred to as the "Spoonbill" and the cousin of the Sturgeon fish. The roe ranges in colour from pale to dark steel-grey and golden "oscietra brown" and the caviar has a smooth, silky, rich flavour.

Sourced exclusively for London Fine Foods, our American caviar is a must for those wishing to serve caviar out of the tin.

Also available in these sizes: