- Product Form Upon Delivery: cured and jarred
- Size: 1 Ounce ea., jarred
- Species: Acipenser Transmontanus, American Osetra White Sturgeon Caviar
- Temperature History: held at 32 degrees F
- Taste: very similar to Beluga caviar but the eggs are smaller and the flavor is slightly more earthy and less creamy. Its taste is commonly described as being rich, nutty, earthy, light brine and fish flavor on the finish.
- Texture: distinctive pops of buttery ocean brine
- Origin: Belgium
- Catch Method: aquaculture
- Availability: year-round
- Sustainability Rating: Best Choice - Monterey Bay Aquarium Seafood Watch (Aquaculture)
- Recommended Preparation: Lemon wedges, sour cream, crème fraiche, hard-boiled egg with yolks and whites chopped separately, and minced onion are the common accompaniments. The caviar jar should be sunken in ice when presented in order to retain its temperature. Crackers or a blini are good options for mild-tasting delivery devices for the caviar from plate to mouth. Our recommendation is to eat the Osetra caviar as is, and with a caviar spoon, so you can experience the complexity of flavors in their raw form.
- Nutritional Info (serving size 1/4 ounce) Calories 6.6, Fat 1.3g, Cholesterol 10.7mg, Sodium 96.1mg, Carbohydrates 0g, Fiber, 0g, Sugars 0g, Protein 2g, Calcium 0mg, Iron 0mg, Vitamin A 0mcg, Omega 3's < 25mg
Osetra caviar from the Caspian Sea is a thing of the past because of fishing pressures and high international demand for the Osetra roe. However, a multitude of sustainable sturgeon farms are coming into maturity with incredible product that almost matches that of the Caspian. The flavor is delicate with notes of fresh fish, and it is nutty and lightly briny. The texture of the roe, as it pops the taste of fresh ocean into your mouth, is creamy as it passes by, leaving a fresh fish and slightly earthy finish in its wake.