Caviar

Caviar Russe

Founded in 1997, Caviar Russe is one of America's most respected caviar houses, sourcing exclusively from an artisanal German sturgeon farm. Hand-selected Caspian-quality Osetra, graded tin by tin.

Caviar

A Benchmark for Caviar

For two decades, Caviar Russe has been dedicated to capturing the quality and character of renowned wild Caspian Sea caviar. Sourced from a single, meticulously managed sturgeon farm in Germany, their approach prioritizes consistency, sustainability, and flavor above all else.

Every fish is raised in spring-fed waters designed to replicate the sturgeon's natural habitat, resulting in roe with exceptional structure, clarity, and taste. The result is a clean, refined caviar—never muddy or overly soft—with distinct character across each grade.

We carry three expressions of their Osetra:

Classic – balanced, nutty, and approachable
Select – larger pearls with brighter minerality and depth
Gold – rare, luminous eggs with a rich, lingering finish

It's a focused program, done exceptionally well—and that precision is what sets Caviar Russe apart.

How to Serve Osetra Caviar

Classic Blini with Caviar & Crème Fraîche

The traditional Russian way to serve Osetra — warm blini topped with crème fraîche and a spoonful of Osetra. The soft base and cool, tangy cream balance the caviar's texture, nutty, buttery flavor.

The Caviar Bump

No utensils needed. A small mound of Gold Osetra served on the back of your hand between thumb and forefinger — eaten in one bite. The warmth of your skin releases the aroma and amplifies the buttery, briny finish.

Chips & Dip Upgrade

Potato chips topped with crème fraîche and Osetra. The crunch and salt of the chips contrast with the cool cream and delicate roe—simple, indulgent, and surprisingly refined.

FAQ

Frequently Asked Questions

What makes Caviar Russe's Osetra different from other caviar?

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.

Why Osetra is considered the gold standard of caviar?

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.

What does Osetra caviar taste like?

What's the difference between Classic, Select, and Gold Osetra?

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.

How should I store and serve caviar?

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.

How is the caviar shipped?

Caviar Russe

Gold Osetra Caviar

Classic Osetra Caviar

Select Osetra Caviar