Sevruga Caviar (Acipenser stellatus)
Sevruga sturgeon roe are the smallest among all caviar varieties, with a diameter of about 2 mm. They feature a uniform color, compact texture, and intense flavor.
The taste is characterized by notes of sea, iodine, hazelnut, and vegetal hints, with a marked freshness. It is the boldest type of caviar, much appreciated by those who favor strong, distinctive aromas.
History of Sevruga Caviar
During the first half of the 20th century, the great transatlantic liners connecting the United States and Europe — such as the Queen Mary, Normandie, Rex, Caronia, Lusitania, and the famous Titanic — epitomized luxury and comfort. On board these ships, frequented by celebrities and high society, restaurants offered exquisite dishes, with Sevruga caviar among the highlights of first-class menus.
It was traditionally served in refined porcelain shells with gilded rims, accompanied by finely chopped onion, crumbled hard-boiled egg, and toasted bread.
Characteristics of Sevruga Caviar
Color: from dark grey to light grey, with rare golden hues in albino specimens.
Appearance: small eggs (approx. 2 mm), compact and uniformly colored.
Aroma: delicate marine notes with light hazelnut and herbal hints.
Texture: compact eggs with a perfect balance between softness and crispness.
Flavor: bold and rich, with notes of sea, iodine, hazelnut, and vegetal nuances, accompanied by refreshing brightness.
Recommended Pairings
Sevruga caviar pairs beautifully with both dishes and select wines. Ideal wines include a white vin de sable from Cap Breton, or sweet wines such as Sauternes and Tokaji Aszú Eszencia.
As for dishes, it can be served on baked potatoes with sour cream and onion, boiled asparagus with melted butter, or oven-baked fish — enhancing its unique, rich taste.