Ossetra

Oscietra caviar is harvested from the Acipenser Persicus sturgeon, which primarily inhibits the Caspian, Black, and Azov seas. This sturgeon species reaches maturity after approximately 10 years and can live for up to 50 years. The caviar produced by the Oscietra sturgeon is characterized by medium to large grain size and a firm texture, distinguishing it from other sturgeon varieties. Roes can be found in hues that range from dark gray to golden brown, and even golden highlights. Esteemed for its exquisite flavor and texture, Oscietra caviar presents a subtle nutty oyster flavor.

To maintain the preserved eggs intact, fresh caviar should be refrigerated rather than frozen. When serving caviar, it is essential to use appropriate materials such as mother-of-pearl, wood, glass, gold, or plastic. Caviar could be tainted by reactive metals like steel, silver, and bronze, so it is best to avoid using them. It should be opened immediately before serving while kept chilled with its tin immersed in ice to maintain its pristine condition.

Caviar makes an exquisite appetizer when accompanied by a selection of complementary ingredients such as scallions, hard-boiled eggs, cheese, miniature toast, cream, and lemon wedges. Moreover, caviar serves as an elegant garnish for a variety of dishes, including fish, meat, and potatoes, adding a touch of sophistication and indulgence to any culinary creation.