Osetra – also known as Russian Sturgeon, Oscietra, or Ossetra – is one of the most famous sturgeon caviars in the world and the preferred choice of chefs and connoisseurs who appreciate complexity of flavors over prestige alone.

Farmed from Acipenser gueldenstaedtii – the Russian Sturgeon – in sustainable Italian aquaculture farms, our Osetra delivers consistent quality year-round. The eggs are medium to large (3.0-3.2mm), glistening and firm, with a nutty, buttery flavor layered over notes of toasted grains and dried fruit.
Perfect for tasting flights, fine dining, or gifting. Pairs beautifully with blinis and crème fraîche, or exceptionally consumed straight from the tin.

What is the difference between Osetra, Ossetra, and Oscietra caviar?

Same caviar, different spellings. Osetra is the common English spelling, Ossetra is an older transliteration from Russian, and Oscietra follows Italian/French influenced spelling. All three refer to Acipenser gueldenstaedtii, the Russian Sturgeon.

How does Osetra compare to Beluga caviar?
Beluga is milder and more buttery – often described as the purest caviar experience. Osetra is more complex, with more nutty, earthy notes and a longer finish. Most caviar experts and chefs prefer Osetra for its depth of flavor. Beluga is the name everyone knows for its large, beautiful gray pearls.

What does Osetra caviar taste like?

Osetra has a rich, nutty, and buttery flavor with notes of toasted grains and dried fruit. The finish is lightly briny without being salty. The texture is firm and slightly creamy – each pearl pops cleanly in the mouth.