Oscietra Caviar
£33.40 – £1,669.00
Oscietra (Gueldenstaedtii) – Country of Origin: Belgium/China/France/Italy
The shade of the egg can vary, which is quite natural from a dark grey to a golden glow.
Oscietra caviar is simply one of the finest caviars available and is used by some of London’s top restaurants, it has a good-sized egg and the caviar has a wonderful golden sheen, which is typical of Oscietra.
Profile: An earthy flavour with a taste of crustaceans, a buttery sweet bouquet and a saline aftertaste.
King’s Royal Belgian Oscietra Caviar – ‘The greatest farmed in the world’ (exclusively distributed through King’s) – Tom Parker-Bowles
‘Reliability and the finest ingredients work hand in hand with producing superb results at the Waterside Inn, that’s why we only choose King’s Fine Food Caviar’ – Chef Patron Alain Roux.
Please note, that the Mother of Pearl Spoon is not included in the price of the caviar, they are available to purchase separately here
Historically the egg is smaller than Beluga, but with improved farming techniques, the egg size can sometimes be as large as its mighty cousin.
Species
Acipenser Gueldenstaedtii
Age of Fish
9 -10 Years
Egg Size
3mm
Egg Colour
Grey
What to Drink with Caviar
Champagne (chilled), Vodka (chilled), Dry White Wine (chilled)
What to Eat with Caviar
Caviar has a delicate flavour and should be served with accompaniments that don’t overwhelm its flavour (if anything at all).
Traditional garnishes include small slices of toast, blinis, unsalted crackers, Crème Fraiche or sour cream. Quail eggs go well with caviar and potatoes are another traditional accompaniment, either baked or boiled new potatoes.
King’s Fine Food regularly performs DNA-testing of all of its caviar and was the first UK food company to introduce this.
How Much to Serve
If you were serving caviar by itself, we would recommend 30-50g per person as a guide. If you were serving the caviar on canapés, we would work on 5g per canapé.
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