Osetra

Osetra, also spelled Ossetra or Asetra, is a category of caviar consisting of the salted roe of sturgeon. It is not a single species; rather, Ossetra caviar can come from several sturgeon species, and is typically valued for its range of egg sizes and flavors.

Historically associated with the Caspian Sea basin, traditional Ossetra was sourced from species such as Acipenser gueldenstaedtii (Gueldenstaedti sturgeon) and Acipenser persicus. In contemporary markets, Ossetra is produced by farms across Iran, Russia, Azerbaijan, Kazakhstan, and elsewhere, including North America and Europe.

Appearance and flavor: the eggs are medium to large, about 2.5 to 3.2 mm in diameter. Colors span golden to dark brown, sometimes olive or gray. Flavor is often described as nutty and briny with a creamy or butter-like finish; texture tends to be firm and subtly crisp.

Processing and grading: caviar is salted and cured; high-quality Ossetra is often sold as Malossol (low salt). Grades vary by egg size, color, aroma, and freshness. Packaging and labeling may indicate origin, species, and farming method.

Serving and sustainability: commonly served chilled as an hors d’oeuvre, on blinis or toast points, with butter or crème fraîche. Given sturgeon conservation concerns, many Ossetra caviars are from farmed stock or certified sustainable sources; consumers are advised to look for reputable certifications and accurate labeling.