Kaviari Oscietra Prestige Caviar

Tast­ing Notes from the Curator

When it comes to taste, the Osci­etra stur­geon is in a class of its own. Every sin­gle pearl crum­bling inside your mouth releas­es sub­tle marine fla­vors eas­i­ly that out­class those of oth­er fish roe/​egg, like those of salmon or tuna. This sig­na­ture food comes with roy­al-grade roe; the old­er and larg­er eggs are of daz­zling amber hues and much rich­er fla­vor. Good length of extreme­ly del­i­cate hazel­nut can be tast­ed as well. 

Prepa­ra­tion

As a rare del­i­ca­cy, this caviar is prefer­ably enjoyed with a pearl or wood­en spoon. You can enjoy it with warm toast­ed bread, or just on its own which is ide­al to ful­ly appre­ci­ate its flavours. Enjoy caviar in small amounts, let­ting the grains explode against your palate. Its del­i­cate­ly-scent­ed flavour will then free itself! Don’t for­get to pair it with cham­pagne for an unfor­get­table lux­u­ry experience.

Eco-Respon­si­ble Caviar

Osci­etra Caviar takes firm roots in roy­al­ty. Leg­end says it orig­i­nat­ed from the roy­al ini­tia­tives. A Russ­ian Princess cross­ing the Gironde was appalled when she saw fish­ers keep­ing the fish but dis­pos­ing of the eggs, which were used for expen­sive del­i­ca­cies in her home coun­try. Thus, stur­geon caviar pro­duc­tion was set up on the shores of the Gironde, South­west France in 1920.

Although threats of over extinc­tion of the stur­geon species were promi­nent back in the day, new ways have been adopt­ed to pre­serve the fish. Caviar pro­duc­ers then turned to breed­ing the stur­geons in open-net fish farms in their nat­ur­al environment.

Kaviari was one of the first hous­es to adopt this eco-respon­si­ble approach while con­tin­u­ing to devel­op the exper­tise they are known for today. 

Storage Instructions

Can be kept in the fridge for 3 months before open­ing. After open­ing, must be con­sumed with­in 48 hours.