Loft Caviar

Traditional Ossetra Caviar

Q: What is Traditional Ossetra Caviar?

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Q: What does Traditional Ossetra Caviar taste like?

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Q: How does Traditional Ossetra differ from Ossetra Reserve?

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Q: How should Traditional Ossetra Caviar be stored?

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$125 $313

Our Traditional Ossetra Caviar from Europe boasts a bold and briny flavor, best enjoyed paired with crème fraîche, pasta or meat dishes to balance it’s intensity and shine through any accoutrements. These dark, mature beads have a robust bite that true brine-lovers will appreciate. Our Ossetra sturgeon fishlings live in aquaculture farms where they are sustainably raised and farmed.

FLAVOR PROFILE

Heavy Cream, Brine, Intense & Mature

SPECIES

Acipenser Guldenstadtii

SHELF LIFE

Freshly packed per order. Unopened, 3 weeks refrigerated. Once opened, consume within 48 hours. For best taste consume within 1 week of purchase.

Complimentary shipping on orders over $245 (except shipping to Hawaii).

Frequently Asked Questions

What is Traditional Ossetra Caviar?

Loft’s Traditional Ossetra is a European-raised caviar produced from Ossetra sturgeon. It features dark, mature pearls and a bold flavor created for customers who enjoy distinctly briny caviar.

What does Traditional Ossetra Caviar taste like?

It has an intense briny flavor with creamy notes and a robust bite. Its pronounced flavor makes it particularly suitable for experienced caviar lovers and diners who prefer stronger caviar.

How does Traditional Ossetra differ from Ossetra Reserve?

Traditional Ossetra is darker, more intensely briny and more robust. Loft’s Ossetra Reserve has a more buttery character with sea-breeze notes and a lingering finish. Traditional Ossetra is the better option for customers seeking a bolder flavor.

How should Traditional Ossetra Caviar be stored?

Keep the unopened container refrigerated in the coldest part of the refrigerator. Loft states that it remains fresh unopened for up to three weeks. Once opened, consume it within 48 hours and keep it continuously refrigerated.