Oscietra Caviar
The Oscietra sturgeon, of Russian origin, belongs to the Acipenser gueldenstaedtii species and is among the most renowned for the production of fine caviar.
Various Names
On the market, this type of caviar may appear under different names — Asetra, Oscietra, or Osetra — but they all refer to the same product.
Sensory Characteristics of Oscietra Caviar
Species: Acipenser gueldenstaedtii
Color: shades ranging from dark grey to light grey, with golden tones in older specimens.
Egg size: 3.0 – 3.3 mm, uniform color, firm texture.
Sturgeon age: 10–12 years.
Texture: Silky, with compact eggs and a slightly firmer membrane compared to Beluga.
Flavor: Dominant notes of hazelnut and butter, with a delicate sweetness reminiscent of lobster and fresh butter.
Royal Oscietra vs. Oscietra
The CaviarEat catalog offers two main types of Oscietra caviar, which differ in egg size, sturgeon age, and overall quality:
Royal Oscietra: sturgeon aged 12–13 years, with eggs 3.2 – 3.3 mm.
Oscietra: sturgeon aged 10–12 years, with eggs 3.0 – 3.1 mm.
Additional Sensory Traits
Color: from dark grey to light grey, up to golden (more prized, as it requires longer production times).
Appearance: eggs around 2.5 mm, compact and homogeneous in color.
Aroma: subtle fruity and hazelnut notes, with gentler sweetness compared to other caviars.
Texture: smooth and silky, with a slightly thicker membrane than Beluga.
Flavor: hazelnut, buttery richness, with light earthy and marine undertones.
Hybrid Oscietra varieties, obtained from cross-breeding different sturgeon species, offer unique sensory nuances.
Recommended Pairings
Oscietra caviar pairs beautifully with champagne or other premium sparkling wines. For still wines, excellent choices include Puligny-Montrachet Premier Cru, Chablis Grand Cru, or dry Zibibbo.
Ideal dishes range from blinis and thinly sliced boiled potatoes to gourmet pairings such as lobster medallions with browned butter and Oscietra caviar, or flambéed scallops with Armagnac, foie gras, and a spoonful of Oscietra.
Oscietra Caviar and Famous Figures
Oscietra caviar has always been synonymous with luxury and refinement. Silent film diva Gloria Swanson loved preparing canapés with toasted bread, Oscietra caviar, crumbled hard-boiled yolk, finely chopped onion, a lemon slice, and a thin slice of tomato.
Cary Grant, renowned for his elegance, was known to enjoy Oscietra at five in the afternoon while staying in Monaco for the filming of To Catch a Thief (1955).
In 1956, at the wedding of Grace Kelly and Prince Rainier III, Oscietra caviar was served to guests alongside champagne.
Monte Carlo, a symbol of luxury and glamour, remains an emblematic location for caviar consumption, carrying on the Riviera’s and the Principality’s historic tradition of elegance and sophistication.