Caviar Russe sources exclusively from an artisanal sturgeon farm in Germany — not from the mass-production operations in China that supply much of today's market. Their sturgeon are raised in clean, controlled conditions that closely replicate the Caspian Sea environment. The result is Osetra with the nuanced, briny complexity of traditional Caspian caviar: firm, well-defined eggs with buttery, nutty depth. Each grade — Classic, Select, and Gold — represents a distinct flavor profile and egg size, selected by hand.

Osetra caviar comes from the Acipenser gueldenstaedtii sturgeon, prized for its firm, glossy eggs and nuanced flavor. It’s considered the best because of its balance—rich and buttery, with a clean, nutty finish and just enough brine. When raised in carefully controlled conditions, the eggs develop consistent size, structure, and clarity, resulting in a more refined eating experience.

Osetra is known for its clean, layered flavor—nutty, buttery, and lightly briny. The eggs are firm and distinct, delivering a gentle pop followed by a smooth, almost creamy finish. Higher grades tend to be more delicate and complex, with less salinity and a longer, more refined aftertaste.

The difference comes down to egg size, color, and flavor intensity. __Classic__ features smaller, darker pearls with a balanced, nutty profile. __Select__ offers larger eggs with lighter tones and a more pronounced buttery depth. __Gold__ is the rarest—bright golden pearls with a silky texture and a richer, lingering finish. Each is graded by hand, with subtle but meaningful differences as you move up.

Store caviar in the coldest part of your refrigerator, ideally between 28–32°F. Unopened, it can last several weeks when properly chilled. Once opened, it’s best enjoyed within 2–3 days for optimal freshness and texture. Always keep it cold and avoid unnecessary exposure to air.

Serve chilled — set the tin on a bed of crushed ice and let it rest for 5–10 minutes before eating. Use a mother-of-pearl, bone, or glass spoon (metal can alter the flavor). Classic pairings include blini, crème fraîche, and chilled vodka or dry Champagne.

Your caviar ships overnight in insulated packaging with gel ice packs to maintain proper temperature throughout transit. Each tin is vacuum-sealed to preserve freshness. We ship Monday through Wednesday to avoid weekend transit delays, ensuring your caviar arrives cold and in peak condition.