Farmed in China and Uruguay, the golden grains are of such quality that it is ranked with the very best wild caviars.
• Grain size
• Grain texture
• Taste
• Color
• Aromatic notes
Free delivery from 150 € of purchase!
OSSETRA caviar (also known as Oscietra) comes from several sturgeons in the Acipenser family (such as Acipenser gueldenstaedtii, Acipenser persicus). The grains vary in colour between gold and silver. This medium-sized fish (1 - 2 metres long and weighing about 20 kilos) develops in its natural habitat in the Caspian Sea. The Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES) strictly controls export quotas as a result of the regrettable overfishing and poaching which have critically damaged the reproduction of wild species. This explains why CAVIAR PASSION, in strict accord with current regulations and its own ethical principles, no longer supplies Ossetra caviar fished wild from the Caspian Sea. Instead CAVIAR PASSION now offers OSSETRA GOLD SELECTION. This exceptional farmed caviar has the very finest taste and quality.
Ossetra Gold Selection is a farmed caviar (Acipenser Gueldenstaedtii). The fish matures in its natural habitat of extremely deep lakes producing caviar of a quality comparable to that of sturgeon fished in the wild in Kazakhstan and Azerbaijan. The eggs are light-coloured, with hints of gold. In the mouth, the caviar develops nutty and citrus tones.
Kept in the refrigerator between 0 and 4°C (for not more than 3 months) and your caviar will always be ready to be eaten. Once opened, a tin of caviar quickly loses its quality. So have just enough for all your guests – allow 20 – 50 grams per person.
When serving and eating caviar, always use mother-of-pearl cutlery, rather than metal. Serve cold, preferably on a bed of ice.
Do not add either lemons or gherkins. Caviar is best enjoyed on its own. Take your time and enjoy the caviar in your mouth. Your taste buds are mainly on your tongue, so just crush the grains slowly against the palate and let them melt.
As for quantity, a few grams per person is enough. Of course a 100 gram tin, or even 250 grams, creates an impression. But 30 grams, say, between a few blinis or on lightly-toasted bread would be a wonderful appetiser!
When serving and eating caviar, always use mother-of-pearl cutlery, rather than metal. Serve cold, preferably on a bed of ice.
Do not add either lemons or gherkins. Caviar is best enjoyed on its own. Take your time and enjoy the caviar in your mouth. Your taste buds are mainly on your tongue, so just crush the grains slowly against the palate and let them melt.
As for quantity, a few grams per person is enough. Of course a 100 gram tin, or even 250 grams, creates an impression. But 30 grams, say, between a few blinis or on lightly-toasted bread would be a wonderful appetiser!
