Ossetra caviar

What is Ossetra caviar?

Ossetra caviar is the salted roe of the Russian sturgeon, Acipenser gueldenstaedtii, a species in the order Acipenseriformes. Aquaculture farms raise it today, because wild Caspian harvest is closed to international trade. Ossetra sits between Sevruga and Beluga in the traditional grading of Caspian caviars — smaller-pearled than Beluga, larger and firmer than Sevruga.

Grade names for Ossetra describe the fish, not a quality tier. Classic Ossetra comes from standard-age sturgeon. Royal and Imperial Ossetra come from older fish with larger, darker pearls. Golden Ossetra is the rare amber-to-gold roe of mature sturgeon, and commands the highest price of the four.

What does Ossetra caviar taste like?

Ossetra caviar tastes nutty and briskly saline, with a faint sweetness and a clean, non-oily finish. The pearls are firm — they resist the spoon briefly, then release. Ossetra is the flavour most people picture when they think of caviar, which makes it the standard reference point in a tasting.

• Pearl size: 2.8–3.2 mm
• Colour: deep amber to charcoal grey
• Texture: firm, distinct pearls, clean release
• Flavour: nutty, brisk saline, faint sweetness
• Finish: clean, non-oily, medium length

How much does Ossetra caviar cost?

Ossetra caviar at USA Black Caviar spans five products, and the largest tin costs the least per ounce. The 454 g tin works out about 12% cheaper per ounce than the 100 g tin, as of August 2026. Larger tins always cost less per ounce.

Ossetra vs Kaluga vs Beluga

Ossetra and Kaluga are close in price and quality, and Beluga is not legally sold in the United States. Kaluga has larger pearls and a rounder, buttery profile. Ossetra has firmer, smaller pearls and a nuttier, brisker one. Choose Kaluga for a first tin if you want approachability, or Ossetra for the classic reference flavour.

How much Ossetra caviar do I need per person?

Allow 12–15 g of Ossetra caviar per person as an appetiser, or 30 g per person when caviar is the centre of the course. A 100 g tin therefore serves six to eight people as an appetiser, and three to four as a main event.

Where does our Ossetra caviar come from?

USA Black Caviar’s Ossetra is farm-raised, not wild-harvested, and cured malossol — the low-salt method, at 3.2% salt, that preserves the roe without masking it. Malossol means “little salt” and names a cure method, not a quality grade.

All sturgeon species are listed under CITES Appendix II, and every tin we import carries a CITES label recording source, country of origin and year of harvest. [TBD — name farm partners and countries once sourcing confirms what is disclosable.] Contains fish (sturgeon roe).

How to serve and store Ossetra caviar

Unopened, Ossetra caviar keeps for four weeks at 28–32 °F (−2 to 0 °C). Opened, eat it within 48 hours. Never freeze Ossetra caviar, because freezing ruptures the pearls.

1. Chill the tin in the coldest part of the refrigerator, not the freezer.
2. Rest the unopened tin on crushed ice for 15 minutes before serving.
3. Open at the table and serve straight from the tin.
4. Use a mother-of-pearl, bone or horn spoon. Metal reacts and taints the flavour.
5. Serve plain, or with blini and crème fraîche. Pair with brut Champagne or chilled vodka.
6. Reseal and refrigerate any remainder, then finish it within 48 hours.