Siberian Osetra Caviar

Bold, clean, and confidently elegant. The chef’s caviar. The variety reached for when the dish calls for caviar to lead the plate, not whisper from the side. On a single oyster. Atop scallop crudo. On a warm baby potato with a knob of cold butter.

Origin & Species

Aquaculture-raised Siberian sturgeon (Acipenser baerii), the variety chosen by many top European farms for its consistency and clean flavour profile. Cured malossol, never pasteurised, finished by hand.

Tasting Notes

Flavour: Bright. Clean. A distinct oceanic minerality that announces itself immediately, then gives way to a long, balanced finish.
Texture: Firmer bead of 1.8 to 2.2 mm. Holds shape on the spoon. Releases cleanly.
Finish: Crisp and savoury, with no lingering richness, an excellent pairing for raw seafood and lighter wines.

The Serving Ritual

Open chilled. Garnish a freshly shucked oyster with a small spoonful and let the caviar replace the mignonette. Top a thin slice of scallop crudo with a generous dollop and finish with a drop of olive oil. Or serve simply, on a blini, with crème fraîche and chive.

Pairing

Champagne: Blanc de Blancs from Côte des Blancs. Salon, Pierre Péters, or a Krug Clos du Mesnil for the once-in-a-lifetime evening.
Wine: Bone-dry Chablis, Sancerre, or a high,acid German Riesling Trocken.
Spirits: Premium chilled vodka, an unaged eau,de,vie, or a clean dry gin served straight from the freezer.
Accompaniments: Raw oysters. Scallop crudo. Warm new potatoes with butter. Black bread with unsalted butter.

Sizing

50g for the chef’s sample. 100g for the entrée course. 500g for the restaurant station that goes through caviar nightly.

Storage

Refrigerate at 28 to 38°F. Hold up to four weeks unopened, 48 hours opened. Never freeze.

What is included

One mother of pearl spoon. Complimentary Brut Champagne on orders over $250. Overnight cold-chain shipping. Same-day hand-delivery in New York. Backed by the Pearl Roe Freshness Guarantee.