Sevruga Caviar (Aquaculture, USA) by the half ounce
- Product Form Upon Delivery: cured and jarred
- Size: 1/2 Ounce ea., jarred
- Species: Acipenser Stellatus, Sevruga caviar (sturgeon)
- Temperature History: held at 31 degrees F
- Taste: very similar to Beluga caviar but the eggs are smaller and darker with notes of caramel and nuts. The finish has a light brine flavor and a fresh fish taste is left on the palette.
- Texture: distinctive pops of an oily, caramel ocean brine
- Origin: USA
- Catch Method: aquaculture
- Availability: year-round
- Sustainability Rating: Best Choice - Monterey Bay Aquarium Seafood Watch (Aquaculture)
- Recommended Preparation: Lemon wedges, sour cream, crème fraiche, hard-boiled egg with yolks and whites chopped separately, and minced onion are the common accompaniments. The caviar jar should be sunken in ice when presented in order to retain its temperature. Crackers or a blini are good options for mild-tasting delivery devices for the caviar from plate to mouth. Our recommendation is to eat the Sevruga caviar as is, and with a caviar spoon, so you can experience the complexity of flavors in their raw form.
- Nutritional Info (serving size 1/4 ounce) Calories 5.6, Fat 1g, Cholesterol 9.7mg, Sodium 85mg, Carbohydrates 0g, Fiber, 0g, Sugars 0g, Protein 1.5g, Calcium 0mg, Iron 0mg, Vitamin A 0mcg, Omega 3's < 20mg
Sevruga caviar from the Caspian Sea is a thing of the past because of fishing pressures and high international demand for the Sevruga roe. However, a multitude of sustainable sturgeon farms are coming into maturity with incredible product that almost matches that of the Caspian. The flavor is delicate with notes of fresh fish, and it is nutty and lightly briny. The texture of the roe, as it pops the taste of fresh ocean into your mouth, is creamy as it passes by, leaving a fresh fish and slightly earthy finish.