Dom Petroff Imperial Ossetra Caviar | ūü¶ÜThe Bow Tie Duck Manila

Dom Petroff Imperial Ossetra Caviar

Golden Creaminess

Also known as ‚Äč‚ÄúGold¬≠en‚ÄĚ Osse¬≠tra caviar, this vari¬≠ety was once reserved only for the czars of Rus¬≠sia. Today, Dom Petroff makes this connoisseur‚Äôs prize avail¬≠able for your table. 


Impe¬≠r¬≠i¬≠al Osse¬≠tra caviar comes from the most mature Osse¬≠tra stur¬≠geon (Acipenser guelden¬≠staedtii), a feat that requires 11 years of aqua¬≠cul¬≠ture. This gem among caviars is pale gold¬≠en in col¬≠or, with a smooth, creamy, del¬≠i¬≠cate fla¬≠vor. It car¬≠ries an aro¬≠mat¬≠ic fin¬≠ish with hints of dried fruit and toast¬≠ed grains. The pearls are medi¬≠um in size and are of firm, juicy tex¬≠ture, an expres¬≠sive over¬≠flow of Old-World grace and elegance.


Alexan¬≠dre Pet¬≠ross¬≠ian, third-gen¬≠er¬≠a¬≠tion vice pres¬≠i¬≠dent of Pet¬≠ross¬≠ian Caviar, advis¬≠es hav¬≠ing your caviar with Cham¬≠pagne or ice-cold vod¬≠ka. ‚Äč‚ÄúAvoid a heav¬≠ier red or white wine with caviar,‚ÄĚ he says. ‚Äč‚ÄúIt will com¬≠pete with the fla¬≠vor.‚ÄĚ Use wood, moth¬≠er-of-pearl, or plas¬≠tic spoons with your caviar, nev¬≠er steel. The lat¬≠ter will taint the caviar‚Äôs fla¬≠vor. Though tra¬≠di¬≠tion¬≠al¬≠ly eat¬≠en on its own, caviar can be accom¬≠pa¬≠nied by toast points, cold boiled baby pota¬≠toes, or bli¬≠n¬≠is. Sour cream and chives make an excel¬≠lent bed to serve them on. 


One of the most expen¬≠sive and prized caviar types, Osse¬≠tra (also called Osci¬≠etra, Ose¬≠tra, or Aese¬≠tra) caviar is eclipsed only by Bel¬≠u¬≠ga. They vary in col¬≠or from deep brown to gold and the Impe¬≠r¬≠i¬≠al or Gold¬≠en Osse¬≠tra is the rarest and most fla¬≠vor¬≠ful. The word Osse¬≠tra comes from Russ¬≠ian word ‚Äč‚Äú–ĺ—Ā–Ķ—ā—Ä–į‚ÄĚ, mean¬≠ing ‚Äč‚Äúof stur¬≠geon‚ÄĚ. In the his¬≠to¬≠ry of black caviar, Osse¬≠tra was once only used to refer to fish caught in Impe¬≠r¬≠i¬≠al Rus¬≠sia, then the USSR, and today‚Äôs Russ¬≠ian Fed¬≠er¬≠a¬≠tion. The fish and its roe are made more pre¬≠cious by the year as their num¬≠bers, farmed or oth¬≠er¬≠wise, are in slow decline.

Storage Instructions

Keep your unopened tin of caviar refrig¬≠er¬≠at¬≠ed at a chilly ‚ÄĎ1 to 4¬įC for up to 4 weeks. Take it out of the fridge 10 to 15 min¬≠utes before serv¬≠ing. If you‚Äôre set¬≠ting it out for a long cock¬≠tail par¬≠ty or din¬≠ner ser¬≠vice, leave it in the orig¬≠i¬≠nal tin, nes¬≠tled in a bowl of crushed ice to keep it cool. An open tin of caviar must be con¬≠sumed with¬≠in 2 to 3 days.