Sturgeon mainly from the Caspian Sea region, also called Russian sturgeon

Latin name

Acipenser gueldenstaedti

Production method

Malossol (slightly salted) traditionally prepared caviar

Grain diameter

2,9mm to 3,4mm

Sturgeon age

At least 9/10 years

Colour of the eggs

Varying from olive to dark green, sometimes even amber-coloured


Pleasant mouth feel with salty and typical nutty flavour followed by touches of minerals

Available in

10g, 30g, 50g, 125g, 250g, 500g & 1,000g



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Tasting advice

Tasting & serving tips.

Tasting advice