Osetra Caviars
The Widest Range of Eggs
Osetra sturgeon, a Caspian Sea native, provides the roe that makes up Osetra caviars. Osetra Caviar comes in several varieties, all of which are usually produced in Iran and Russia for export. However, you will also find that other countries, including France and Uruguay, are producing Osetra caviar that is being farm raised.
Slightly smaller than Beluga sturgeon, Osetra can live up to 50 years. The diameter measurement of an Osetra egg is around 2.5 mm. Its color can range anywhere from dark brown to a gold color, and can sometimes even be slate gray. Many caviar connoisseurs consider Osetra caviar the best of the elite caviars because of its flavor, which is slightly "walnuts and cream" and very distinct.
It has been debated as to where the most flavorful Osetra caviar originates. Some would say they prefer that which is farm raised, while other prefer the varieties from Iran or Russia. However, if you truly want to know for yourself, you should taste each one. But, be aware, it won't be easy on your wallet since Osetra caviars are very expensive. Costs usually range anywhere from $50 for one ounce of the caviar, and become greater as the package weight increases.
Osetra also comes in another popular type, referred to as imperial caviar. Imperial caviar is provided by very mature Osetra sturgeon, which is also very rare. Caviar connoisseurs greatly covet this type because its valor is nutty, fruity, and earthy, and its eggs are golden and firm, although it can also be found in a greenish hue. Imperial caviar originates from what is called the Sterlet sturgeon, a fish that is now almost extinct. You will also find this type of caviar marketed as Golden Imperial Caviar and Royal Osetra.
When storing Osetra caviars, you should do so in an environment whose temperature ranges from 28 to 30 degrees F. If stored properly, their shelf life is around 4 weeks. But, be aware, they are highly perishable. Once the container has been opened, it should be consumed within two or three days.