Osetra

Marky's Caviar carries all kinds of Osetra Caviar. Considering the rarity of Beluga caviar, Osetra, also known as the Russian Sturgeon, is the most popular of the highly-prized caviar-producing species. Most of the Osetra at Marky’s is derived from Israel, including Karat Osetra which comes from one of our longtime supplier farms there, and you can find it in a multitude of colors ranging from the more prized gold, to light amber, to black. The medium to large beads of Golden Imperial Osetra makes it a more selective choice, while Special Reserve Ossetra, designated as such by our caviar experts due to its superior taste and quality, makes it one of the most desirable Osetras. Marky’s Osetra Caviar produces medium to large, firm beads in varying colors, with rich tastes of nuttiness accompanied by hints of sea-salt.

Marky's Caviar carries all kinds of Osetra Caviar. This is the most popular of the highly-prized caviar-producing species. Here you can find the gold to light amber of Russian Osetra, the medium to large beads of Golden Imperial Osetra, and the select flavor of Special Reserve Osetra. Only Beluga and Kaluga, both staggeringly expensive, can claim primacy over the far more affordable Osetra Caviar.

Osetra sturgeon caviar holds a special place in culinary connoisseurs and enthusiasts' hearts. However, a fascinating aspect that often bewilders many is the variety in the spelling of Osetra—Ossetra, Oscietra, Osietra, Asetra, Asietra, Asetre, among others. The plethora of spellings reflects geographical diversity and the rich linguistic tapestry of cultures partaking in the caviar tradition. Here is a breakdown:

• Osetra and Ossetra: Often used interchangeably, these spellings are most common in Western countries, capturing the essence of the traditional Russian term.  While "Osetra" might be seen more frequently in American English, "Ossetra" tends to align with British English preferences. Both spellings, however, refer to the same esteemed variety of caviar, known for its distinctive, slightly nutty taste with hints of the sea and a firm and smooth texture. 
• Oscietra: This variant, favored in several European countries, pays homage to the Italian interpretation, acknowledging Italy's storied history with gourmet caviar. This Oscietra spelling, while less commonly seen than its counterparts, carries an aura of sophistication and a nod to Italy's deep appreciation for refined gastronomy. With its rich culinary tradition and emphasis on high-quality ingredients, Italy has embraced Oscietra caviar as a symbol of gastronomic luxury.
• Osietra, Asetra, Asietra, Asetre: Each of these spellings, though not as widely recognized as Osetra, Ossetra, or Oscietra, showcases the fascinating diversity and adaptability of the caviar lexicon across different languages and regions. These variations spring from attempts to phonetically match the original Russian pronunciation within the constraints of local languages, reflecting a global enchantment with caviar that transcends linguistic boundaries. The Asetra, Asietra, and Asetre variations are intriguing for their departure from the initial 'O' or 'Os,' possibly indicating a phonetic evolution or simplification in specific languages or dialects. 

Importantly, no matter the spelling, these variations all refer to the prized delicacy derived from the Osetra sturgeon, celebrated for its deep flavors, texture, and cultural significance. This linguistic diversity is a testament to the universal appeal of caviar, bridging geographies and palates in a shared appreciation for one of the world's most luxurious foods. Whether you call it Osetra, Ossetra, Oscietra, or something else, this caviar represents a world of tradition, luxury, and culinary excellence. By exploring each variant's nuances, caviar aficionados can deepen their appreciation for a delicacy that encapsulates the essence of gourmet dining.

Traditional Russian Osetra (sometimes spelled "Ossetra") was harvested from sturgeons captured in the Caspian Sea. Now that overfishing and poaching have decimated the natural population of Caspian sturgeons, bringing them to the point of extinction, the commercial use of wild-caught sturgeons is strictly regulated. Most of the world's commercial caviar comes from state of the art aquafarms. The largest sturgeon-rearing farms in the world are found in France and Italy, and in Israel, with its world famous brand "Karat".
Suggested use: This top quality product can satisfy the most demanding customer. Marky's Osetra Caviar is the number one suggestion for someone who is looking for genuine Russian Osetra. This caviar will add exclusiveness and sophistication to any event, party or a dinner for two. Russian Sturgeon Osetra is the original and only true Russian Osetra, native to the Caspian Sea and is the World’s most renowned and awarded caviar, due to the current lack of any significant Beluga supply. This is a must have product for any high end restaurant or wine bar that wants to advertise true Russian Osetra Caviar on their menu.
Note: Russian Sturgeon Osetra Caviar is graded by size and color. The larger the eggs, the lighter the color, the more valuable the caviar is. The Gold color is a naturally occurring but unpredictable characteristic of Russian Osetra (Acipenser Gueldentsaedtii). These alterations and color diversity are attributed to the uniqueness of these sturgeons and the reason why Russian Osetra is so highly appreciated by caviar connoisseurs. Gold color eggs will not occur in any other “Osetra” caviar. This is why Russian Sturgeon is also the most valuable among other sturgeons whose caviar is incorrectly called “Osetra”. However, there is a limited availability of the Gold Russian Osetra Caviar due to its genetic variability and the inability to forcibly produce this trait. Out of 100 original tins, there may be only one or two that will be of a gold color.
Russian Osetra is also known as Tsar Imperial Osetra, Golden Imperial Osetra, Russian Osetra, Tsar Osetra and Caspian Osetra. Also, based on mitochondrial DNA analysis, no molecular marker has been found to differentiate Iranian Osetra (Acipenser Persicus) and Russian Osetra (Acipenser Gueldenstaedtii). So when someone is interested in purchasing Iranian Osetra (also known as Assetra, which is not available due to the ban on trade between the USA and Iran), they can be safely referred to Karat Russian Osetra.
Be aware: The most common substitute for Russian Osetra is a cross breed of Adriatic sturgeon (Acipenser Naccarii) and Russian Sturgeon (Acipenser Gueldenstaedtii) and incorrectly labeled as pure Russian Osetra.
There is no dissonance in calling their product "Russian," however, as the farmed fish are raised from fingerlings of the original Caspian sturgeon and their roe prepared in pristine Malossol fashion: preserved with a small, precisely calculated quantity of sea salt. No other preservatives, colorants, or other chemical products are used; when you buy our caviar, you are assured of enjoying a delicious and wholesome natural product.
The world of gourmet food is bursting with bright colors in the forms of various exotic fruits and delicacies. Though not so vivid, the palette of the caviar selection is subtle and refined as befits this exquisite gourmet product. The colors sweep delicately through shades of gray, from smoky pale to charcoal black, with surprising accents of deep browns, natural golds, and subdued greens. This is the dearest and most sumptuous gourmet delicacy in the entire world, and of these gems the crown jewel is Russian Osetra caviar.
Osetra, known in some circles as the Golden Child of the sturgeon family, is surpassed only by Beluga and Kaluga, whose value comes in part from their scarceness. In shape, size, and flavor Osetra caviar covers the middle ground between Beluga and Sevruga. These unique qualities make it the most sought-after and bestselling luxury product in the world.

Osetra caviar is separated into different types by its color and taste:
Osetra Malossol Caviar is the best known and most widely chosen variety, with its large to medium-sized roe, golden to dark brown in color, simply delightful to the palate with its crisp, nutty flavor, light salinity, and perfect tender texture.
Russian Osetra Karat Caviar Amber is the product of one of the oldest aquafarms in the world, an Israeli farm that specializes in raising sturgeons. In the gourmet world "Karat" has long been acknowledged as the herald of sterling quality and unimpeachable taste. This exceptional product is characterized by an incredible color and outstanding flavor. The firm but delicate envelope of the bead is just waiting to burst on the tongue and release its enticing contents.
Russian Osetra Karat Caviar Gold is also a product of Israel's famous "Karat" aquafarm. It is harvested from Osetra fingerlings originating in the Caspian Sea and bred under ideal conditions. This variety is remarkable for its pure golden color, slightly brown in hue. Its flavor is distinctive but shares the traditional nuttiness and crispness Osetra is known for. These unique qualities are reflected in this caviar's price.
Russian Osetra Karat Caviar Black is also farmed in Israel. The deep black color of its medium-sized eggs is emphasized by flashes of subtle gold and golden brown. These juicy, tender morsels deliver a flavor that is fresh, clean, and nutty.
Osetra Golden Imperial Caviar is named for its origins as a delicacy available only to those of royal blood. Now Golden Imperial Caviar is available to all, and anyone can enjoy its unique flavor: clean, sweet, and nutty, with a satisfying crispness. The medium-sized grains of this caviar stand apart from the rest in appearance with their stately golden gloss.
Special Reserve Russian Osetra Caviar is the highest indulgence this assortment of delicacies has to offer. Specially selected by our own Mark Gelman to guarantee the deepest satisfaction and gastronomic thrill, these soft and tender eggs have a rich buttery flavor that sets this product above all other Osetra caviars.
Here at Marky's Gourmet Store we are proud to offer you the best Black Caviar prices. We carry individual selections as well as caviar sets at very special rates.
Russian Sturgeon (Acipenser Gueldenstaedtii), also known as “Diamond Sturgeon” is listed as a “critically endangered” species on the IUCN Red List and strictly protected by CITES. The natural population of Russian Sturgeon declined 90% in the last 45 years and is still declining. There is no record indicating any wild species caught in the Black Sea during the last 10 years, which may indicate their potential extinction from that area. Russian Sturgeon reaches up to 6 feet in length and weighs up to 250 lb. Females reach sexual maturity at the age of 10-16, males at the age of 8-13. Adult females spawn every 4-6 years, males every 2-3 years from April through June. The life span is 38-48 years. Russian Sturgeon are native to the Caspian, Black, Sea of Azov and their river basins. It is an anadromous fish, moving to fresh waters only for spawning. Natural habitats are shallow coastal and estuarine zones at sea and deep parts of large rivers with moderate to swift current. Russian Sturgeon feeds on a wide variety of benthic mollusks, crustaceans and small fish.