Odessa Sturgeon Complex is a world-class aquacultural facility at the forefront of fine caviar and
sturgeon conservation. Founded in 2006, OSC operates under unique license from the Ukrainian
government. In exchange for stocking the Danube Delta with thousands of young sturgeon each
year, OSC is allowed rare access to take a limited number of wild Black Sea sturgeon for their
broodstock.

These fish are the foundation of OSC’s outstanding caviar. Most sturgeon farms have no access
to wild genetics. Over time, isolated farm-raised populations become genetically homogenous,
with negative consequences on fish health and resilience. Maintaining wild genetics in caviar
sturgeon leads to stronger fish yielding higher-quality roe.

Furthermore, Odessa Sturgeon Complex is famous for its expertise in live-harvesting caviar. This
method gently induces ovulation, rather than slaughtering the fish before conventional malossol
processing. It requires deep expertise to keep the fish calm and healthy while preserving the
quality of the roe. The benefits are profound: an endangered species is saved to produce again!

These technical details add up to a big difference in your caviar service. Achieving multiple
harvests from each fish allows superior economics and top quality. Even better, older fish
naturally produce larger eggs! Odessa Sturgeon Complex’s expertise extends to a full suite of
classic caviars like Osetra and Sevruga, modern favorites like Sterlet and Siberian, and even
exotics like Bester and Albino Sterlet. Odessa Sturgeon Complex is a single-source for all the
wonders of modern caviar.

Bester is a hybrid sturgeon created by cross-breeding a Beluga mother (Huso Huso) with a
Sterlet father (Acipenser Ruthenus). This breed was developed in the 1950’s by the Ministry of
Fisheries of the Soviet Union. Even at this date, it was clear that wild Beluga populations could
not sustain heavy fishing. The Queen of Caviar was an international symbol of Russian prestige,
and a sustainable alternative had to be found.

Unfortunately, Beluga is a very difficult fish to farm. It is extremely large and slow growing.
Captive Beluga typically take 10-12 years to produce caviar. It requires ample water volume and
will try to eat any fish it can fit in its mouth, including other sturgeon. Crossbreeding with Sterlet
reduced these challenges. The resulting hybrid has Sterlet’s small mouth, which makes it easier
to raise with other fish. Even better, Bester produces caviar in as little as 7-8 years.
The result is not identical to pure Beluga. Bester retains the mother fish’s large egg size, but the
hybrid has a much more intense flavor, in addition to a lower price. What began as an
environmental contingency has become a symbol of caviar’s bright future and new possibilities
in the aquacultural age.

Albino Sterlet is a Sterlet (Acipenser Ruthenus), which has been specially bred with albinism.
These delicate fish are extremely vulnerable to light and disease, and can only be successfully
raised by elite aquaculturalists.
Albino Sterlet produces a legendary lucid golden roe. Unlike ‘Golden’ caviars which have a
natural yellow pigment, Albino caviar’s visual presence comes from a lack of pigment. This
allows light to pass through and create a luminous effect in the tin.
This caviar is the ultimate centerpiece of a fine celebration. Outstanding on its own or in elegant
canapes, Albino Sterlet is a true flex.

Caviar refers to the salted roe (eggs) of certain species of fish, most commonly sturgeon. The eggs are harvested by carefully extracting them from the fish, then they are lightly salted to enhance flavor and preserve freshness. The process is meticulous and requires expertise to ensure the highest quality product.

Sustainable caviar production is a growing concern within the industry. Many producers are committed to responsible harvesting practices and conservation efforts to ensure the longevity of sturgeon populations. Look for caviar from reputable suppliers who adhere to sustainable fishing practices and support conservation initiatives.

Caviar comes in various types, primarily categorized by the species of fish it comes from. Some popular types include Beluga, Osetra, and Sevruga, each with distinct flavor profiles and textures. Additionally, there are alternatives like salmon caviar and trout roe for those seeking different tastes.

Proper storage is crucial to maintain the delicate flavor and texture of caviar. It should be kept in the coldest part of the refrigerator, ideally between 28°F to 32°F (-2°C to 0°C). It's best to store it in its original packaging or transfer it to a non-metallic container, tightly sealed to prevent exposure to air.

Serving caviar is a luxurious experience often associated with special occasions. It is traditionally served chilled on a bed of ice to maintain its temperature. Use non-metallic utensils, such as mother-of-pearl or plastic, to avoid altering the flavor. Accompaniments like blinis, crème fraîche, and finely chopped onions can complement the caviar's taste.

Caviar's distinctive taste comes from the flavor of the fish roe itself, influenced by the species of sturgeon it's sourced from, as well as the salting process used during production.

Several factors contribute to caviar's high price, including the scarcity of sturgeon, the labor-intensive harvesting process, and the lengthy time required for sturgeon to mature and produce roe.

While freezing caviar is possible, it can alter the texture and flavor. It's generally recommended to consume caviar fresh or store it in the refrigerator at optimal temperatures for short-term preservation.

Caviar is rich in omega-3 fatty acids, vitamins, and minerals, which may support heart health, brain function, and overall well-being when consumed as part of a balanced diet.

Fresh caviar should have a clean, briny aroma and a glossy appearance. The eggs should be firm and intact, with no signs of mushiness or off-putting odors. Always purchase from reputable suppliers to ensure freshness.

Once opened, caviar should be consumed within a few days to maintain its freshness. To prolong its shelf life, cover the tin tightly with plastic wrap or transfer the remaining caviar to an airtight container and store it in the refrigerator.