Ossetra, from past to present

The Ossetra sturgeon was once found in the Caspian Sea. Now an endangered species, it is protected: since 2008, fishing has been banned. Caviar producers have therefore turned to sturgeon farming in controlled natural environments, preserving wild natural resources.

It took time before farmers succeeded in producing caviar from Ossetra sturgeon. It is a difficult fish to raise, requiring the expertise of biologists and skilled professionals. However, farmed Ossetra caviar has continued to improve in quality. Today, it is mainly produced in Italy and Bulgaria.

Tasting tips

If the essential golden rule is to enjoy the moment freely, beyond codes and rituals, a few simple tips can nonetheless make the experience even more exquisite:

Take your caviar out of the refrigerator about ten minutes before serving. It should be at the ideal temperature—neither too cold nor too warm—in order to reveal the full subtlety of its aromas.
Handle the caviar gently and avoid temperature fluctuations to preserve the texture of the eggs and their delicate flavours.
Prefer a bamboo spoon or a mother-of-pearl spoon, which will respect the refined taste of the roe. Metals such as silver should be avoided, as they may oxidise the caviar and alter its aromatic profile.

Caviar is best enjoyed on its own, to fully appreciate its richness. To accompany it delicately, opt for warm blinis and a light touch of crème fraîche.

Its iodised, saline nuances also lend themselves to bolder pairings for more adventurous palates. Explore our Kaviari recipes for inspiration!

Composition and nutritional values

Ingredients: sturgeon roe “Acipenser gueldenstaedtii”, salt, preservative: E285.

Average nutritional values per 100g: energy 242 kcal / 1009 kJ, fat 15g, of which saturates 3.7g, carbohydrates 1.7g, of which sugars 0g, protein 25g, salt 3.1g.

Allergen: fish

Best-before date (DLC/DDM) guaranteed upon receipt: minimum 2 months before opening.

Storage: between 0°C and +4°C. Once opened, consume within 3 days.