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A rich, nutty, creamy flavor so prized that it sets the standard in caviar. Oscietra Royal exhibits rich and creamy notes of pear, butter and hazelnut and a bright, refreshing finish. Calvisius caviars deliver the most complex flavor profile of all caviars, with a long, delicate and distinctive finish.
Serve on blinis, boiled potatoes, oat cakes or unsalted water crackers to let Oscietra’s beautiful complexity reign. Serve with cuvée champagne or premium Franciacorta.
From the producers:
Oscietra sturgeon (Acipenser gueldenstaedtii) is the original inspiration for all caviars. The Russian sturgeon has beautiful diamond spurs on its dorsal and sides of its body; yet its distinctive short, rounded snout and split lower lip is what makes it so recognizable from other species.
They're of medium-sized, usually weighing between 44 to 132 lbs. They boast medium- to large-sized roe: 2.9mm/3.2mm, which are velvety and firm in texture and range in color from brown to dark brown with warm amber tones.
The Russian sturgeon is known as the Diamond or Danube sturgeon as well, found in shallow sandy or muddy waters in the Black, Caspian and Azov Seas across Azerbaijan, Bulgaria, Georgia, Iran, Kazakhstan, Romania, Russia, Turkey, Turkmenistan, and Ukraine. Cultivated from the Danube species strain, this ancient sturgeon is now flourishing under our successful breeding efforts. The fish is mature at 9 years, but Calvisius waits until 11 years to extract the perfect caviar.
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