Farmed Sevruga Caviar is wonderful for a picnic at Glyndebourne, Royal Ascot or at the Polo Club. Ideal for 4 persons, or as a gift. Perfect when served for breakfast heaped on a softly boiled egg or on a Jersey Royal new potato with just a hint of creme fraiche. It's a great alternative to Wild Sevruga and a firm favourite.
The smallest of the eggs (and when wild caviar was available, Laura's favourite), Sevruga always imparts more of a taste of the sea and salt because of the size of the egg. In the wild, Sevruga sturgeon starts producing eggs in its eighth year, is dark grey in colour, fine grained and carries a distinctive flavour.
Most caviar dealers worldwide prefer the taste of Sevruga Acipenser Stellatus. In Russia, nets are laid at the mouth of the deltas of the Ural and Volga rivers as the fish are ready to spawn. In Iran, caviar is caught by small fishing boats laying the nets two miles from the shore.
The sturgeon are caught before the fish would normally swim to the rivers to spawn. Although now farmed mostly in Bulgaria, even the farmed Sevruga caviar is quite difficult to obtain due to its ability to produce eggs under farmed conditions.