Traditionally, Osetra caviar is known for its golden undertones. In the olden days, Russian Sturgeon flourished in the Caspian. If one was caught with golden roe or large roe, it was immediately reserved for the king. Our Royal Osetra has golden tones ranging from dark amber to deep gold and is accompanied by the nutty, buttery flavor for which Osetra is coveted. It is prepared in the tradition malossol spirit, with perfect salinity and a clean finish. Our Royal Osetra is packed fresh on the day of harvest in its final tin; it is never repacked or exposed to air. Served alone or as an adornment, this is caviar suited for royalty. Limited vendor availability.
The bottom of each tin is labelled with a colored dot:
Everyday Grade: GREEN DOT
Classic Grade: BLUE DOT
Royal Grade: PURPLE DOT
Osetra Caviar Ingredients: Marshallberg Farm Osetra Sturgeon (Acipenser Gueldenstaedtii) Roe, Salt (Malosol technique; 4% salt per volume).
Packaging: Vacuum sealed tin. Storage: 28°-38°F.
Watch Video: How to Open the Tin
Shelf Life: Your caviar will maintain at top quality for up to 6 weeks when stored unopened and properly refrigerated. Although freshly harvested caviar can be blast frozen in vacuum tins for maximum quality and shelf life, the Royal Grade sometimes darkens when frozen. Therefore all Royal Grade is harvested in small batches and sold as soon as possible. We are required to place a 1 month ‘Best Used By’ date on all tins. Once the tin is opened, we recommend consuming your caviar within 24 hours (keep refrigerated and/or over ice during that period).
Marshallberg Farm Osetra caviar does not contain borax, hormones or antibiotics, and is harvested from pure bred Russian sturgeon. Each sturgeon is one-of-a-kind, yielding roe varying in color, size and flavor nuances. Therefore, it is natural to experience some variation within each caviar grade.
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Unlike imports, Marshallberg Farm Osetra caviar does not contain borax or hormones and is harvested from purebred Russian sturgeon. Each sturgeon is one-of-a-kind, yielding roe varying in color and size. Therefore, it is natural to experience some variation within each caviar grade.
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