Karat osetra caviar is available in two varieties.. Both varieties are medium-large sized eggs.
 
Classic Amber: Olive-light brown in color with a rich, nutty flavor.
 
Imperial Gold: Golden with a hint of brown. Offers similar flavor to the amber, but with a hint of sea salt and a creamy finish.

Osetra caviar (aka ossetra, oscietre) is considered one of the top three caviar varieties (the other two are beluga and Caspian sevruga caviar). Osetra caviars come in a wide variety of colors, flavors, and sizes depending on their origin.
 
This caviar is harvested from farmed wild sturgeon. Captured wild as young fish (fingerlings) in the Russian Caspian sea, these fish are then brought to Israel and raised in conditions similar to their natural environment. This method produces caviar approaching the quality of wild osetra caviar, but at a significantly reduced cost.

We also offer wild Caspian Osetra Caviar, and farmed Italian Osetra Baerii Caviar.

Storage: Refrigerate sturgeon caviar. Do not freeze it.

Shelf Life: 4-6 weeks unopened, 2-3 days opened.

Sturgeon caviar is most commonly served on top of salads, soups, blinis, toast, and potato dishes. As a rule, it is never cooked. Flavors it is traditionally paired with include crème fraiche, sour cream, and lemon.
 
If serving caviar as part of a canapé or as a garnish, expect to get about twenty 1/4tsp servings from a single ounce. However, if you’re serving a caviar course to people who love it, expect to need a half to a whole ounce per person.
 
Though there is some debate, it is widely believed that serving caviar with non-gold metal utensils (particularly silver) can cause it to oxidize and take on unpleasant metallic flavors.