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Sturgeon caviar IKRiNKA

Osetra is a very expensive kind of caviar; only the Beluga caviar lies at a higher price point. 50 grams of the golden caviar start at a price point of more than 30 €. Caviar is sold in different colours, which range from a dark brown to a golden color.

How do you best serve Osetra caviar?

Now the following questions might be dangling in your head: how do I best serve it? How should I eat it? A lot of people describe the flavor of this caviar as earthy, nutty and even rather fruity. You could serve it on a blini with a sprinkle of creme fraiche. Sometimes, chopped onions and eggs are added to that. You should always enjoy your caviar cold because if you serve it hot, the flavor might get lost.

Where is the Osetra caviar produced?

Italy houses the biggest caviar farm in Europe and even produces 15% of the world's caviar. That means they produce 28 tons of caviar every year. There are, of course, many other caviar farms all over Europe that help to create the Osetra caviar that you are enjoying.

What is sturgeon caviar?

Sturgeon caviar is expensive because it takes more time to harvest than regular caviar. This type of caviar uses the fish eggs that still carry the blanket of cells. The sturgeon fish is also the oldest kind of fish on earth! Apparently they already coexisted with dinosaurs. Did you know that a female sturgeon takes twenty years to be mature enough to lay eggs? Another reason for that caviar to be so expensive!

Which sturgeon caviar is the best?

That is probably a question people could fight about because it is all a matter of taste. However, Beluga caviar is the most expensive and Osetra caviar hits a close second. From that perspective, those two types are probably the best. They both excel in quality but in the end, it is all a matter of taste.

Which sturgeon is used for caviar?

Every type of sturgeon roes can be used for caviar. The only exception is made by the poisonous green sturgeon roe, of course. The beluga, Osetra, and sevruga sturgeons are the three most commonly used sturgeons for caviar. Of course, the Siberian sturgeon is popular as well.

Who are the sturgeon caviar exporters in Europe?

China is the country that produces the most caviar. But what countries are great caviar exporters within Europe? Western Europe is actually famous for its caviar exports! And Italy has the biggest caviar farm. Also, the Russian Osetra caviar is really popular.

Gifting Caviar?

Who does not like a gift that comes with a luxury standard? Caviar is one of those! That is why you can even buy caviar gift sets to make someone happy. Did you know it is especially fancy to eat caviar from a pearl spoon? Obviously a lot of gift sets even include a pearl spoon for the full-on luxury experience.

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Häufig gestellte Fragen

1 kg of sturgeon caviar depending on species and quality: Siberian sturgeon - from €1,400-2,500/kg (converted from 50g price at IKRiNKA), Osetra (Russian sturgeon) - €2,500-4,000/kg, Sevruga - €3,000-4,500/kg. Premium Beluga is significantly higher (see separate Beluga category). Regular retail sizes are 30-125g - 1kg is practically B2B only (gastronomy, specialty retail). IKRiNKA offers portions from 20g to 250g for end customers.

In the traditional method: yes, the sturgeon is slaughtered for caviar extraction. In modern ethically-oriented aquaculture, the «no-kill» method is increasingly used: roe is extracted via massage or minimal surgical intervention without killing the fish. This method is more labor-intensive and expensive but animal-friendly. IKRiNKA's range includes both methods - for origin and method details per product, please ask customer service.

Yes, sturgeon caviar from aquaculture is legally tradeable and importable within the EU. All wild sturgeons are protected under CITES (Washington Convention), and wild-caught trade is banned. Every legal caviar tin is traceable identifying origin, species, and batch. IKRiNKA sources exclusively from sturgeon farms.

Sturgeon caviar comes from all sturgeon species - the classic, original 'true' caviar. Sturgeon species include Siberian Sturgeon (Baerii), Russian Sturgeon (Osietra), Sternhausen (Sevruga), Beluga (see sub-category 2.2). Since 2008, all commercially available sturgeon caviar comes from aquaculture - wild-catch is EU-banned.

Sturgeon caviar has a complex nutty-buttery flavor with a delicate marine note and long finish. Profile differs by species: Osetra (Russian sturgeon) - nutty and balanced (golden-brown), Sevruga - intense and savory (dark gray), Siberian sturgeon - mild and creamy. Pearls are firmer than in red caviar. Serve at 2-4°C with a mother-of-pearl spoon.

Yes, aquaculture sturgeon caviar is real caviar. The law makes no distinction between wild-caught and farmed, provided the sturgeon species is correctly declared. Since 2008, wild-catch has been EU-banned (CITES restriction) - practically all commercially available sturgeon caviar is aquaculture-farmed. At IKRiNKA we guarantee CITES compliance.

Yes, mandatory at 0-4°C - in the refrigerator, bottom shelf or on an ice bed. At higher temperatures, aroma and texture change, freshness is lost. Unopened with proper refrigeration keeps 4-6 months. After opening: 2-3 days.

Siberian Sturgeon (Acipenser baerii) is the most frequently farmed sturgeon species in Europe. Its caviar has medium-sized pearls (2-2,2mm), dark gray to black-brown, with mild, subtly nutty flavor - less intense than Russian Sturgeon. At IKRiNKA available in four quality lines: 'Diamant Line' from 33,95€/50g (most affordable), 'Silver Line' 42,90-43,90€/50g, 'Golden Line' 46,90-47,90€/50g, 'Platinum Line' 60,90-61,90€/50g.

Premium sturgeon caviar is processed 'Malossol' style - 3-4% salt. This light salting is enough for preservation without overpowering the delicate natural flavor. Standard production can contain up to 5% salt. At IKRiNKA we prefer Malossol processing for all sturgeon caviar varieties (Baerii, Osietra, Sevruga, Beluga).