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Classic Oscietra from Acipenser gueldenstaedtii, produced from fish aged around 14 years in Natura 2000 protected open water systems. Medium to large grain, golden to deep brown, nutty and complex. No borax, single fish origin, not pasteurized.
Oscietra is one of the most celebrated sturgeon species in fine dining. Its reputation rests on depth and complexity, a layered character that distinguishes it clearly from Baerii and has made it the reference point for serious Caviar service in Michelin level kitchens.
At Antonius Caviar, Oscietra sturgeon are raised across four farm locations in Poland, inside Natura 2000 protected areas, in open lake and water systems with naturally flowing river water. Our Oscietra 5★ comes from fish of around 14 years. That is not a production detail. It is what makes the product what it is.
The 5★ is the full expression of the species: medium to large grains from golden amber to deep brown, a firm and satisfying texture, and a flavour that moves from a clean, open brine through to a long finish of toasted nut and mild umami.
Malossol method, a single female per tin, never pasteurized. No borax (E285), no additives. CITES documentation with every delivery. Natural colour and grain variation between tins reflects natural origin, not inconsistency.
Suggested use
Seafood tasting menus, Michelin level à la carte service, premium retail, and hospitality gifting. An excellent step up from Baerii. Pairs naturally with champagne, aged Burgundy whites, and classic accompaniments.
Key specs
- Species: Acipenser gueldenstaedtii (Oscietra)
- Grade: 5★
- Fish age at harvest: approx. 14 years
- Available sizes: 30g / 50g / 125g / 250g / 500g / 1000g
- Farming: Open water, Natura 2000 protected areas, Poland
- Production: Malossol, handmade
- Single fish origin: Yes
- Pasteurized: No
- Borax / additives: None
- CITES certified: Yes