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Origin: Russia

Food Facts: Ossetra caviar comes from the sturgeon species Acipenser Gueldenstaedtii which is a smaller species than the Beluga (Huso Huso). Its roe comes in a variety of colors ranging from dark brown to gold. Lighter colored varieties are highly sought after for its rich flavour and rarity as it they are harvested from an older fish. Our Osetra caviar only consists of two ingredients, Sturgeon roe and salt. Processed using the malossol method, this low salt preservation procedure helps prolong shelf life as well as maintain quality and flavour. Caviar is a great source of many essential vitamins, minerals, as well as omega 3 fatty acids. Vitamins A, E, B6, B12, iron, magnesium, and selenium are just a few.

Taste/ Cooking: The taste and texture of Osetra Caviar is similar to the Beluga. Large, dark, glossy eggs with an oily, nutty flavour are some of the attributes found in our Osetra Caviar. It gives off a smooth silky texture after the initial “pop” of the eggs and carries a wonderful brininess and piscine flavour. Common methods of preparation include serving on crackers, toast, or blinis accompanied with condiments such as crème fraise, chives, and/or hardboiled egg whites.

IMPORTANT: Avoid using a silver or stainless-steel spoon as it will alter flavour, instead use plastic, organic material (mother of pearl), or gold-plated utensils.