Sevruga Sterlet Golden Black Caviar – Rare Malossol Delicacy

Sevruga Sterlet Caviar comes from the rare Sterlet sturgeon (Acipenser ruthenus), one of the smallest and most historically prized sturgeon species. Once reserved for royalty and the elite, Sterlet caviar was ranked alongside Beluga as one of the most sought-after delicacies in the world. Its small, golden to light amber pearls offer a visual allure matched by their refined taste profile.

The flavor is reminiscent of classic Sevruga, delivering a rich, briny essence balanced with delicate nutty undertones and a clean, lingering finish. Its firm texture provides a satisfying pop with every bite, making it a true connoisseur’s choice. Prepared in the traditional Malossol style—meaning “little salt”—the caviar retains its natural complexity and freshness, with a subtle hint of the sea.

Lightly pasteurized for enhanced shelf life while preserving its signature taste and texture, Sevruga Sterlet Caviar is a versatile gourmet indulgence. Perfect served on blinis or toast points with crème fraîche, or enjoyed directly from the tin with a mother-of-pearl spoon, it pairs beautifully with champagne or ice-cold vodka.

Q&A – Sevruga Sterlet Caviar

What is Sevruga Sterlet Caviar?

It is caviar harvested from the Sterlet sturgeon (Acipenser ruthenus), a rare species known for its small golden pearls and flavor similar to classic Sevruga.

What does it taste like?

Sevruga Sterlet Caviar has a bold yet refined briny flavor with subtle nutty notes and a clean finish, complemented by a firm, satisfying texture.

Is it pasteurized?

Yes, it is slightly pasteurized to extend freshness while maintaining the caviar’s natural taste and texture.

How should it be served?

Serve well-chilled with a non-metallic spoon. Enjoy on blinis, toast points, or on its own with champagne or vodka.

What does "Malossol" mean?

"Malossol" means “little salt” in Russian, referring to the traditional preparation method that uses minimal salt to preserve the caviar’s true flavor.