Leader in caviar production in France, Sturia owns its own fish farm in Aquitaine, southwest of France. They control each step of the process, from sturgeon breeding to caviar maturation.
Sturia rears both Oscietra and Baerii caviar, roes are hand-selected, washed in clean water then lightly salted before reaching maturation. This slow maturation allows caviar to develop its natural hazelnut notes and length on the palate, a stunning luxury addition to any dish - or just on its own!
Acipenser Gueldenstaedtii species, named Oscietra. Refined between 3 to 8 months. Oscietra Caviar is famous for its golden green sturgeon roes that melt in the mouth and unique notes of buttered nut and avocado.
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