Oscietra 5*
Oscietra 5*
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Oscietra comes from the sturgeon Acipenser gueldenstaedtii (Russian sturgeon) and is one of the world's most valuable caviars. The caviar pearls are compact and plump, with a smooth and velvety texture. It is characterized by a creamy taste, with hints of umami, nuts and butter, balanced by a delicate salty note.
Free shipping in Vienna (same-day)
Free shipping on orders over €100 (24-48h)
Free shipping on orders over €300 (24-48h)
We ship our caviar exclusively via refrigerated express shipping. Each order is packed in a specialized insulated box with several ice packs that maintain a constant temperature for up to 48 hours.
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Grain size
2.9-3.0mm
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Color
Gray-Gold / Brown - Olive
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Taste
Buttery with a nutty note
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Flavor
Walnut, butter, algae
How does our caviar arrive?
Features
Oscietra practically melts in your mouth, leaving an unparalleled finish that gradually reveals a complex and refined flavor profile. Its taste is considered delicate and elegant, yet full-bodied, rich, and expressive.
Our Oscietra Select or 5-star Oscietra has medium-sized caviar pearls with a diameter of 2.9 to 3 mm. The colors vary between gray, brown, and olive green with golden highlights.
After the caviar is extracted, it is refined using the traditional "Malossol" method with only a small amount of salt to optimally preserve its pure taste.
Nutrient values
per 100g
Calorific value: 265kcal/1104kJ
Protein: 27.0g
Fat: 17g
thereof saturated fatty acids: 3.7g
Carbohydrates: 2.1g
Thereof sugar: <0.9g
Salt: 3.3g
This caviar is gluten-free!
Frequently Asked Questions
What is Oscietra caviar?
Oscietra caviar – also spelled as Ossetra or Osetra – comes from the Russian Sturgeon (Acipenser gueldenstaedtii), a noble sturgeon species originally native to the Caspian, Black, and Azov Seas. This caviar is one of the three classic "caviar royal classes" alongside Beluga and Sevruga and has been prized for centuries for its particularly complex flavor.
The Russian sturgeon is a medium-sized sturgeon that takes 10 to 12 years to first produce roe of true quality – this long maturation period ensures depth of flavor and a certain "luxury factor."
The eggs are medium to large, depending on the age of the fish, and shimmer in various shades from dark golden brown to hazelnut to anthracite gray. As a rule: the lighter the color, the older and usually higher quality the caviar.
What makes it special is its characteristic taste:
Oscietra caviar is nutty, buttery, slightly iodized, with a delicate marine note. It appears balanced and elegant, yet with noticeable depth – ideal for connoisseurs, but also a favorite for anyone looking for the "true caviar taste" without immediately opting for expensive Beluga.
In short:
Oscietra is the caviar for gourmets – not the loudest, but perhaps the most stylish.
Why is Oscietra caviar more expensive than Siberian sturgeon caviar?
Oscietra caviar comes from the Russian sturgeon (Acipenser gueldenstaedtii), which takes significantly longer to mature than the Siberian sturgeon (Baerii). While Baerii first produces roe after about 6-8 years, an Oscietra sturgeon needs 11 to 15 years – meaning more care, longer rearing, and higher effort.
Oscietra is more expensive because it is rarer, more complex to produce, and more complex in taste. It is caviar for connoisseurs – or for special occasions where you want more than just "good."
Is Oscietra better than Beluga or Baerii?
Not better – just different. Oscietra is the "gourmet caviar": richer than Baerii, but subtler than Beluga. Many connoisseurs say: If you truly understand what caviar can be, you eat Oscietra.
Which wine or champagne pairs well with Oscietra caviar?
A dry Champagne, Blanc de Blancs, or an elegant white wine like Chablis or Riesling are ideal accompaniments. Important: not too sweet, not too dominant – the caviar remains the star.
Can you freeze caviar?
No – please don't. Caviar is a fresh luxury product. Freezing changes the texture and spoils the taste. It's better to store it chilled and enjoy it fresh.
