Sevruga

Sevruga sturgeon, commonly found in the Caspian Sea, is the smallest of the sturgeon species. It reaches maturity and is ready for spawning in a relatively short span of 7-10 years, with a lifespan extending up to 30 years.
Compared to beluga and Oscietra sturgeons, roes harvested from the sevruga sturgeon are smaller in size. The roes are olive green, dark gray, and almost black in colour. Sevruga caviar is characterized by a strong, buttery, and slightly salty taste.

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 appetiser when accompanied by a selection of complementary ingredients such as scallions, hard-boiled eggs, cheese, miniature toasts, 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.