Russian Caviar Malossol Online, Imperial Ossetra, Sevruga Caviar

Russian Caviar

Russian Imperial Ossetra Caviar, Caviar Malossol on a tray of ice in caviar bowl, Available for Purchase Online

Russian Imperial Ossetra caviar is amongst the rarest of all caviar. Hand selected when the sturgeon is as its prime, Imperial caviar consists of an exceptionally large roe with earthy-nut flavors and a silky texture that was traditionally reserved for royalty. The color of the roe ranges from a warm brown to a pewter gray, depending on the individual sturgeon's diet. Only five-to-ten percent of all Russian Ossetra caught in the Caspian Sea is given the title “Imperial”.

Long considered the connoisseur's caviar, the Imperial Ossetra caviar has always been, and continues to be, the definitive caviar of choice for those wanting nothing but the finest.

Russian Ossetra Osetra Caviar in a Tin with a Mother of Pearl Caviar Spoon

Considered the most flavorful and elite caviar by some critics, Russian Ossetra (often spelled Osetra or Asetra) is one of the most desired types of caviar in the world. It can look, smell, and taste a little different each time you try it due to abundant varieties (see below). Generally nutty and buttery in taste, the savory roe ranges in color from deep black to light gold and almost white. The texture of Ossetra caviar tends to be a bit firmer than other types of caviar, yet still delicate.

The Ossetra sturgeon fish, found mainly in the Caspian Sea, is usually harvested in Iran or Russia. The sturgeon reaches maturity at around age 15, but can live up to eighty years. Although they are generally smaller than Beluga sturgeon, Ossetra sturgeon can weigh anywhere between 50-400 pounds. Experts conclude that the variations in taste occur because the Ossetra is a bottom-feeder; thus, its eggs acquire the flavor of what the fish eats, which may vary based on time of year, weather, and other environmental factors.

Russian Sevruga Caviar with with dark black colors and green leaf on top

This Caspian Sea caviar consists of smaller roe than that of the other two main caviar varieties. However, what it lacks in size, the Russian Sevruga more than makes up in it’s intense flavor. Sevruga caviar (acipenser stellatus) is saltier and richer in taste, which is why it is often referred to as the “Strong Sturgeon”.

Its relatively affordable price is reflective of the fact that the Sevruga sturgeon is rather common and also particularly quick to reproduce, developing viable eggs as early as seven years of age. Noted as the smallest of the Caspian Sea sturgeons, Sevruga rarely weighs over 45 pounds.

What is Caviar Malossol?

The term "Malossol" simply means that the caviar roe is preserved with a minimum amount of salt. Malossol literally translates to "little salt" in Russian. Due to caviar's highly perishable properties, salt must be added to preserve the delicacy. In addition to acting as a preservative, the salt added provides for a majority of the caviar's classical taste. Without Caviar Malossol (adding salt), caviar is virtually tasteless.

Caviar Malossol must be distinguished from Pasteurized Caviar (which involves a process of partially cooking the eggs) and Pressed Caviar (which is the process of combining multiple varieties of lower-grade or damaged roe). All caviar featured on our website and in stores is Caviar Malossol.