At Sturia, roes are carefully selected, cleaned and bathed in slightly salted water. The Oscietra Sturgeon Caviar is left to mature for 3-8 months to allow its flavour to evolve. The end product is an rich black caviar that has a melt in the mouth texture and lasting taste with natural hints of hazelnut and avocado.
Sturia caviar is the first choice for French caviar for some of the best chefs and restaurants around the world.
Sturia are a pioneer in French caviar production, developing its own fish farms in Aquitaine, south west France, they ensure the highest levels of quality in the production controlling the full cycle from breeding to maturation.
Chef’s tip: When serving Oscietra Sturgeon Caviar make sure that is well chilled. To help with this try using Sturia’s frosted glass bowl which you place in the freezer before serving the caviar on it. Avoid using metal spoons to as caviar has a delicate taste and absorbs flavours easily. Instead use Sturia’s mother-of-pearl spoon to serve you caviar.
Enjoy Oscietra Sturgeon Caviar with carpaccio or simply on its own on blinis, for the perfect appetiser.It is also the perfect ingredient to finish your dishes with a little luxury!
Want to get inspired? Try our recipe for Grilled Lobster with Seaweed and Caviar Sauce here.
Discover our full range of Sturia products here, from fish and seafood rillettes to caviar accessories such as mother-of-pearl spoons.