- Sturgeon species: The Beluga is the most prestigious (large grains), while the Ossetra offers balanced notes.
- Aromatic profile: Choose the Baeri for its woody mildness or the Daurenki for its golden and buttery reflections.
- Visual criteria: Observe the firmness of the grains, the shine and the uniformity of the colour of the eggs.
- Occasion: Plan tins of 30g to 50g per person for a comfortable and festive tasting.
- Maturation: Favour the "Tsar Impérial®" selections for optimal ageing guaranteeing a unique complexity of flavours.
Choosing caviar is no simple matter. Each sturgeon species produces its own caviar typicity. And even each individual fish is different. Maturation and selection develop further aromas, making each tin of Petrossian caviar unique.
Choosing caviar means choosing a grain size, a colour, a texture and choose your prefered caviar taste. Each species develops its own characteristics and each caviar species undergoes a maturation and selection process that gives it singular aromas. That is why each tin of Petrossian caviar is absolutely unique.
The opportunity to taste caviar does not arise every day. We recommend that you come and taste our caviars in our boutiques to compare each flavour typicity and make an informed choice thanks to the advice of our Caviarologue®!
Guiding newcomers in their choice
To choose caviar, you need to know that each caviar differs by the size of its grains, its colour, its texture and its taste on the palate. Beluga has the largest grains with a pearl grey to anthracite colour and a smooth, silky texture with characteristic buttery notes. Slightly smaller in size, the grains of Daurenki® have a luminous golden appearance, a firmer texture on the palate and a palette of flavours ranging from dried fruits to roasted notes.
Ossetra has medium-sized grains, firm on the palate, with the widest palette of colours (from grey-brown to golden brown) and flavours (briny intensity, dried fruits). Baïka® has the smallest grains (after Sevruga) with a delicate texture and dark brown colour, with a fruity and mineral dominance on the palate. These criteria should be considered with care when choosing caviar. Our maturation and selection work allows us to develop different aromas depending on the species, which we have classified into 3 categories: Royal (powerful, characteristic expected flavour), Tsar Impérial® (balanced intensity, length on the palate) or Spécial Réserve® (elegance, perfectly developed aromas).