Osietra Kaviar and Roe

Posté 2022-10-17 12:20:06

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Osietra Kaviar is a high-quality salted Malossol, produced by Desietra GmbH at its Fuldaer Aquacultureanlage. It has a high salinity and a fresh taste throughout the year. Some consumers compare it to Wildstor. Here are some facts about this roe:
Osietra sturgeon

The Atlantic Sturgeon, also known as the Shortnose Sturgeon, is a fish that inhabits the waters off the eastern coast of the US. It is a late-maturing, bottom-feeding species that can grow to be over 4 meters in length and weigh about 350 kilograms. The species has a long life expectancy of over 50 years and is protected by law. Over the past century, the species has faced significant threats to its habitat, including the development of hydropower projects and dredging.
Osietra caviar

Osetra caviar has been prized for its smooth texture, golden sheen and clean finish. It is the favorite delicacy of the Imperial families of Russia and Iran. The caviar has an excellent flavor and is best served with vodka.
Osietra roe

Osietra roe is very versatile. It can be used in salad dressings, dips and sauces. Its delicate texture is perfect for adding flavor to eggs and seafood dishes. Its mild flavor is also ideal for garnishing dishes Kaviar bestellen.
Osietra roe is a type of caviar

There are many varieties of caviar, including Osietra roe. The roe of this type of fish ranges from a dark amber to a rich gold color. This roe is often combined with poultry, shellfish, or pasta, and is a wonderful addition to any meal.
Osietra roe comes from a sturgeon

Osietra roe comes from the yoke of a sturgeon, the species native to the Caspian Sea. Though the roe of this fish is quite expensive, it is also renowned for its pure taste. While many producers try to ensure that it has no off-taste, some may use artificial ingredients to mask it.
Osietra roe is a rare delicacy

Known for its great nutritional value and exquisite taste, Osietra roe is cultivated and harvested using traditional methods. This process was developed by the Ancient Persians and is still followed today. It requires time, skill, and dedication to successfully harvest the roe.