Ossetra Caviar

Regular price$105.00
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Ossetra may be the most popular sturgeon caviar, and it is no wonder why. Ossetra caviar is known for its nutty color and eggs that are more firm than even Beluga. Its medium-sized grain is light to dark brown in color, with golden highlights. The female Ossetra (Gueldenstaedtii) (also known as Osetra or Oscietra) will begin to produce eggs when it is 10 years old.

Experience the delicacy of farm raised ossetra caviar, that pushes the boundaries of taste and will leave you yearning for more. Impress your guests with the premium sturgeon fish caviar that is sure to leave a lasting impression.

1 oz. available in glass jar. All other sizes are in Kolikof's own elegant tins.

INGREDIENTS: Sturgeon Roe, Salt.

ORIGIN: Imported METHOD: Farmed

SHELF LIFE: Four weeks refrigerated. Once opened, use within 72 hours of opening or until the use-by date, whichever is sooner.

STORAGE: Keep refrigerated. Store at 32ºF to 34ºF. Refrigerate promptly upon receipt.

* 1 free spoon and caviar key per order. No caviar key with 28g jar.

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Customer Reviews

Based on 4 reviews Click Here To Leave A Review

"Turn around for shipping and delivery is extremely quick, and the products are packaged with care in a way that keeps them cold and fresh despite 100 degree weather."

Eva T.

"I just had your Triple Imperial 000 Caviar. The texture, flavor and quality is outstanding. Worth the splurge!"

Jennifer L.

“Better than Petrossian by far."

Quentin M.

"The best caviar! Had 000 Imperial Sturgeon and it was perfection!"

Amy T.

“Great, subtle taste - not real salty.”

Rick O.

"My wife loves caviar, and I love salmon. We ordered some of each and both thought it was the best we've had! Highly recommend them!"

J. Porter

"Best place to order gifts. Everything arrives fresh and on time!!"

Jodi N.

"I’ve been a customer at Kolikof for 4 years and have loved their caviar more than my old favorite famous brands. Their prices are the lowest for the highest quality."

L. Hatcher

"Excellent caviar. Would highly recommend to yacht chefs."

Rene V.

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