Oscietra Caviar

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Oscietra Caviar (also spelled Osetra Caviar or Ossetra caviar) is a type of sturgeon roe that comes from the Acipenser gueldenstaedtii sturgeon, also known as the Russian sturgeon. It is considered one of the finest and most luxurious types of caviar, highly sought after for its delicate flavor, texture, and color variations. While not as rare as Beluga caviar, Oscietra is still considered a premium product, and its production is limited. The sturgeon takes several years to mature, with some fish reaching harvestable age at around 10–11 years old. As a result, it is more expensive than Sevruga and has a reputation for quality.

• Standard Roe Size: 3.0mm

• Harvestable age 10-11 years

• Flavour: It has a unique aroma of algae, with a rich and intense flavour. The saltiness is just right, which can well reflect the flavour of the ocean. The taste is well-balanced with a buttery richness that is not overpowering, which makes it a versatile choice for both connoisseurs and newcomers to the caviar world.

• Texture: The texture is relatively firm, and the egg membrane has a certain elasticity but is slightly less elastic than that of Schrenckii-Dauricus caviar. 

• Colour: The eggs of Oscietra caviar typically range in colour from golden brown to deep amber, sometimes with a hint of green or gray. The eggs are slightly larger than Sevruga, with a firm, smooth texture. 

Serving Suggestions

Caviar is typically served chilled, often on a mother-of-pearl spoon (to avoid any metallic taste from spoons) or as part of an elegant appetizer. It pairs wonderfully with blinis.