Sturia Oscietra Caviar

Enjoy the exquisite taste of Sturia Oscietra Caviar—an excellent combination of flavours crafted with care. Sturia is a leader in ethical caviar; they are committed to the traditional caviar process while upholding sustainability, traceability, and transparency. Sturia's fish are born and raised on their French farms, ensuring exclusive French origin and excellent quality in every tin.

Unlike most other caviar brands, they have complete control over the production process, ensuring the caviar is free from antibiotics, growth hormones, processed terrestrial animal proteins, and GMOs. The Oscietra from Sturia is a premium caviar that offers a remarkable experience, consistently delivering high quality and peace of mind.

Acipenser Gueldenstaedtii, also known as Osetra/Oscietra, is recognisable in the Sturia ponds because it is bigger than its Siberian cousin and has rough skin. This impressive fish is also darker, ranging from beautiful charcoal grey to black mottled with yellow. Its eggs are light in colour and at least 2.7 mm, making them bigger than Baerii eggs.

Sturia's Oscietra Caviar is refined between 3-8 months and is famous for its golden-green sturgeon roes that melt in the mouth and unique notes of buttered nut and avocado. Often the mildest of the caviars, with a flavour that ranges from gently rich and briny to delicately sweet and buttery. Oscietra sturgeons are known for their ability to adapt to changing environments. This adaptability is reflected in the taste of their eggs, so it's important to remember that the caviar's quality will depend on where it's sourced from. If you're not a fan of the taste of fish, Oscietra caviar is a good option. This caviar contains no more than 5% salt and a tiny amount of preserving agent (borax) to keep the caviar fresh for up to 3 months. For a stronger marine taste, try the Sturia Baerii.

The traditional way to enjoy caviar is to sprinkle these glistening pearls on blinis with a dollop of crème fraîche. Caviar is delicious on its own, but it also works well with other foods as long as they don’t have overpowering flavours. Potatoes make a perfect neutral vehicle for delivering caviar, and crisps are now often used as an accompaniment. When it comes to seafood, caviar works well with scallops, and we also recommend smoked salmon canapes or a Tuna Tartare topped with caviar (see our recipe here). For those who enjoy eggs, hard-boiled eggs are often recommended, with the white and yolk separated and chopped up and served with the caviar. For Oscietra, we like scrambled eggs.

In the tradition of having caviar alone in a caviar tasting, it's customary to have a second spoonful. The first spoonful allows the palate to acclimate, while the second is where one truly savours this exquisite delicacy's scent, flavour, and texture.

Proper storage is crucial when handling caviar. Your caviar tins should be stored in the coldest section of your refrigerator, typically the bottom shelf. When you're ready to indulge, allow the tin to sit at room temperature for 5 minutes before opening it. Once opened, it's best to enjoy the caviar within 2-3 days.

Using a metal spoon to serve caviar is not recommended, as it can alter the taste of the caviar at a chemical level. A mother-of-pearl spoon is an excellent alternative often preferred by caviar enthusiasts. Shop here.

Ingredients: STURGEON EGGS (FISH), salt, E285 preservative (borax).

Origin: France