Ossetra (Osetra or Asetra) caviar comes from the Ossetra sturgeon (Acipenser persicus or Acipenser gueldenstaedtii), weighing 50-400 pounds and living up to 50 years. Ossetra caviar ranges from warm brown to green-gray in color, to dark blue to jet black or even white. Ossetra caviar is said to have a nutty flavour and so is prized as an elite caviar.

The Ossetra sturgeon is slightly smaller than the Beluga sturgeon (Huso huso). As caviar, it is of firmer texture than the more delicate Beluga caviar. Golden Ossetra is a rare form of Ossetra caviar, and is golden-yellow in color. It has a very rich flavor.

As with other caviars, ossetra is traditionally served on buttered toast points with fresh, minced onion. It also is served on blinis, and sometimes cream cheese or sour cream accompanies the caviar on crackers. The lower-graded varieties of caviar are used as stuffings in many seafood dishes and for some meat dishes. Caviar can and is often found in salads as well.

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