What is Osetra caviar? Flavour, origin and how to enjoy it
What is Osetra caviar
It comes from sturgeon species such as Acipenser gueldenstaedtii. The roe ranges from golden brown to greenish and is medium-sized. Today almost all quality caviar comes from sustainable aquaculture.
What it tastes like
Notes of walnut, hazelnut and butter, with a marine background. The texture is firm, with a small burst when the grains are pressed against the tongue.
It comes from sturgeon species such as Acipenser gueldenstaedtii.
Osetra versus beluga and sevruga
Beluga has the largest grains and a milder flavour; sevruga has smaller, more intense ones. Osetra sits in the middle.
How to enjoy it
Cold, without metal cutlery (preferably mother-of-pearl or wood), in small amounts on blinis, potato or nori. A scallop fritter with Osetra caviar and nori, part of Soluna menus, is a way to pair it with crunch and the sea.
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