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Ossetra Prestige Caviar

Ossetra Prestige Caviar

This ossetra caviar comes from the sturgeon "Acipenser gueldenstaedtii".The grains are large, with amber to golden hues. Regular in shape, they are firm and soft. Ossetra develops subtle marine and delicate nutty flavors

We talk about it on the blog: What is caviar?

Net weight

30g

50g

125g

250g

500g

€90.00

Or 3000 €/Kg

Quantity

Colis livré « frais » en 24h/48h

Livraison offerte pour tout commande supérieur ou égale à 150€

How to choose your caviar

How much to choose (2 serves)

30g for an initiation
50g for a starter
125g for a meal

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More informations

Size of grains

Medium to large, 2.5 to 3.5mm

Color of grains

Amber to golden

Farming country

Italy Bulgaria China

Ossetra caviar

Ingredients:Sturgeonroe "Acipenser gueldenstaedtii", salt, preservative: E285.

Allergen: Fish.

Nutritional value for 100g: Energy 242kcal/ 1009kJ, Fat 15g, including saturated fatty acids 3.7g, Carbohydrates 1.7g, including sugars 0g, Protein 25g, Salt 3.1g.

Farming country: Varies according to the season, available on request.

Shelf life/ Best before date guaranteed on delivery: At least 2 months before opening.

Storage: Between 0°/+4°C. After opening, consume within 3 days.

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What is Ossetra caviar?

The Ossetra caviar is a type of caviar made from the roe of the ossetra sturgeon "Acipenser gueldenstaedtii". Ossetra takes at least 9 years to produce its first eggs.

The ossetra prestige caviar is a refined, elegant caviar with amber-colored grains and anthracite or golden highlights.

Ossetra caviar is rich and creamy, offering a perfect balance between its marine flavors and its delicately salty, nutty notes.

It is commonly enjoyed on its own or with simple sides such as crackers, blinis or toast.

The Ossetra over of the past

The ossetra sturgeon was once found in the Caspian Sea. Unfortunately, the endangered sturgeon is now a protected species. In 2008, fishing in the Caspian Sea was banned. Caviar producers then turned to breeding sturgeon in the wild on fish farms, thus preserving the natural wild resource.

It was a long time before breeders began producing caviar from ossetra. It's a difficult fish to farm, requiring the expertise of biologists and professionals. Farmed ossetra has steadily improved in quality since its inception. It is mainly farmed in Bulgaria and Italy, but many other farms (Israel, China, Uruguay...) raise it to contribute to the production of the ossetra caviar.