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 The Russian name for a
Sturgeon that grows to 440 pounds and beyond from the Caspian Sea
and produces up to 45 pounds of eggs.
The caviar has a rich, nutty flavor and dissolves silkily in your mouth. It takes only 12 to 14 years for an osetra sturgeon to mature as opposed to the 18 to 20 years for a beluga, for this reason this type of caviar is more common and less costly. The eggs have a gray to yellow appearance. This variety makes up the majority of the Russian and Iranian production. Mainly consumed in Russia one has to look hard to find it in western markets.
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