Sturia Oscietra Caviar
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Oscietra caviar from Sturia — golden-green grains, a creamy texture, and a flavour that stays well away from anything aggressively marine. This is the caviar most often recommended to anyone who finds traditional caviar too fishy or too salty. The profile is gentle and rich: notes of butter, hazelnut, and avocado, with a finish that leans sweet rather than briny. For many, it is the most immediately enjoyable style of caviar there is — and the one that pairs most naturally with food.
The roe comes from the Russian sturgeon (Acipenser gueldenstaedtii), a larger, rougher-skinned species than its Siberian cousin. Oscietra sturgeons on Sturia's farms are raised for up to nine years in the freshwater ponds of Aquitaine, south-west France. The grains are larger than Baerii (a minimum of 2.7mm), with a distinctive light colour ranging from golden to green. After harvest, the roe is hand-selected, lightly salted in the Malossol tradition, and aged for 3–8 months in Sturia's maturing rooms, where it develops its characteristic creaminess and aromatic depth.
Sturia is not a caviar trader. They are one of a small number of producers worldwide who control every stage of the process — breeding, farming, harvesting, selecting, salting, and refining — on their own French farms. Every fish is born and raised in France. Every tin is fully traceable. The caviar is produced without antibiotics, growth hormones, processed terrestrial animal proteins, or GMOs. This level of control is the reason Sturia's caviar is consistent from tin to tin, and it is why professional kitchens rely on it.
Baerii, Oscietra, or Beluga — which caviar?
FINE & WILD carries all three of Sturia's caviars, each from a different sturgeon species with its own character.
Oscietra (Acipenser gueldenstaedtii) is the mildest and creamiest. Large golden-green grains (2.7mm+) with notes of butter, hazelnut, and avocado. Less overtly marine than Baerii — the natural choice for those who want richness over salinity. Particularly good with scrambled eggs or on its own.
Baerii (Acipenser baerii) is the most assertive. Smaller, dark grains with a pronounced marine flavour — notes of oyster, fresh grass, and black olive, and a clean, briny finish. This is the caviar for anyone who wants bold, traditional flavour.
Beluga (Huso huso) is the rarest. The largest grains (3–4mm), a silky texture, and a delicate flavour with notes of butter, almond, and lime. Sturia's Beluga is the first 100% French Beluga caviar — each fish is raised for 15–20 years before harvest. This is caviar at its most refined, best enjoyed alone or with nothing more than Champagne.
Producer: Sturia, Aquitaine, France
Ingredients: Russian sturgeon roe (Acipenser gueldenstaedtii) (fish), salt, E285 preservative (borax)
Storage: Refrigerate at 0–4°C. Once opened, consume within 2–3 days.
Net: 30g / 50g / 125g
Allergens: Fish (sturgeon)
