Real Osetra caviar is a treat for a caviar aficionado. Caviar is clearly a matter of personal taste and the differing qualities of various types of caviar is astounding. Of course, many know beluga caviar to be the “gold standard” of caviar, but it has been illegal to fish for many years and no farm-raised beluga is currently available. Osetra caviar is considered to be one of the finest varieties of caviar available. The Osetra sturgeon (Acipenser gueldenstaedtii) is listed as endangered, so after many years several aquafarms are now successfully raising high-quality Osetra caviar.
This Osetra caviar is farm-raised in Israel in Galilee. (See Artisan section below for more details.) The utmost care and strictest guidelines are followed in producing this quality caviar. All caviar imports must carry the CITES label assuring the species, date of processing and many stringent controls to ensure safe, quality caviar for you and protect the wild population. Farm-raised sturgeon are strictly controlled and help to meet the market demands for caviar without further endangering the wild population.
One of the most prized caviar in today’s market, Osetra caviar is best served plain–very cold on a horn or mother of pearl spoon and accompanied by champagne, white wine or ice-cold vodka.
The Acipenser gueldenstaedtii sturgeon is native to the Russian river systems and the Caspian sea. It weighs up to 250 pounds and has a distinctive short snout. Unfortunately, due to overfishing and poor regulation it is now an endangered species in the wild. The formation of CITES has created very strict regulation and controls to ensure both the health of the species and protection for the consumer. This sturgeon was sustainably farm-raised in Israel in the Galilee area with waters from the Jordan River and Dan Springs. Farm-raised sturgeon are raised with exacting standards and live free of ocean pollutants! The very strict CITES guidelines ensure quality caviar for your enjoyment.
Store caviar in the coldest section of your refrigerator. Unopened it will keep for several weeks. Caviar is sold in small amounts and meant to be enjoyed upon opening. If you should have any left over, cover with wrap and consume within one day. It is excellent on fluffy scrambled eggs the next morning!
Serve in a container surrounded by crushed ice. Traditional caviar servers are often silver with a glass bowl which nests in crushed ice. A shrimp cocktail glass works well. I often put a small submergible flower vase light in the ice for added serving appeal. Serve using non-metallic spoon and transfer eggs very carefully so as not to break any. Serve on a small blini with a dollop of creme fraiche topped with the Osetra caviar. Toast to the good life!