Caviar House Oscietra
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Caviar House Oscietra is the entry to the Caviar House Finest Selection — and the most accessible way into Oscietra at the level the house is known for. Produced from Acipenser gueldenstaedtii sturgeon, hand-graded and prepared malossol under the Caviar House Finest Selection programme that has defined the brand since 1950. The grain is medium to large, ranging from dark amber through to bronze, with the firm pop and clean break that marks well-handled Oscietra. On the palate it is buttery and balanced, with the long aromatic finish that separates Oscietra from Baeri — dried fruit, hazelnut, a clean iodine note, and a finish that develops rather than fades.
Where Imperial is the pale, hand-selected top grade and Prunier Osciètre Supérieur is the French farm at its peak, Caviar House Oscietra is the working Oscietra of the range — the tin to reach for when the occasion calls for Oscietra character without the rarity premium of the proprietary grades above it. The benchmark Oscietra in the line-up, classified by Caviar House to a standard the rest of the trade still measures itself against.
Origin: Caviar House Finest Selection
Species: Acipenser gueldenstaedtii (Oscietra sturgeon)
Ingredients: Sturgeon roe, salt
Storage: Refrigerate at 0–4°C. Once opened, consume within 48 hours
Allergens: Fish
