FAQ: Everything About Caviar
Knowledge of caviar begins where questions meet experience. In our FAQ, we share what we’ve learned over the years through the farming, processing, and tasting of sturgeon and caviar. From origin to maturity and grain size to storage and enjoyment, here you’ll find well-informed answers instead of half-truths. This is how curiosity turns into understanding, and understanding into a genuine appreciation for one of the world’s finest foods.
Knowledge of caviar begins where questions meet experience. In our FAQ, we share what we’ve learned over the years through the farming, processing, and tasting of sturgeon and caviar. From origin to maturity and grain size to storage and enjoyment, here you’ll find well-informed answers instead of half-truths. This is how curiosity turns into understanding, and understanding into a genuine appreciation for one of the world’s finest foods.
Selected Questions and Answers About Caviar
What is caviar?
Real caviar is the salted roe of sturgeon. The individual eggs vary in size, color, texture, and flavor depending on the species of sturgeon. High-quality caviar is characterized by clearly defined grains, a fine texture, and a well-balanced flavor. The roe of other fish species, such as salmon or trout, is also colloquially referred to as caviar, but it is not real sturgeon caviar.
What is Osietra caviar?
Osietra is caviar from the Russian sturgeon (Acipenser gueldenstaedtii). It is one of the best-known types of caviar and is often characterized by a delicate to nutty aroma, a pleasant texture, and various shades ranging from gray to brown and gold. Our " Osietra Carat " is one of our bestsellers.
Why is Swiss caviar so special?
Swiss caviar is a rarity on the international caviar market. Oona Caviar is produced in Frutigen in the Bernese Oberland, where our sturgeon are raised for many years in the naturally warm mountain spring water from the Lötschberg.
Rearing, caviar harvesting, and processing all take place on-site. The freshly harvested roe is carefully processed by hand and seasoned exclusively with salt. Short supply chains and control over the entire process allow us to consistently focus on freshness and quality.
Sturgeon have been raised in “ Frutigen ” since 2002, and the first “ Oona Caviar ” was harvested in 2011. Today, Oona produces about 2.8 metric tons of caviar per year. By comparison, global production is currently estimated at about 600 to 700 metric tons annually. This means that a remarkably small portion of the world’s caviar comes from the Bernese Oberland.
A small piece of the global market, produced right in the heart of the Swiss Alps.
How is caviar made?
Sturgeon are raised for many years to produce caviar. As soon as the female fish reach sexual maturity, the roe is harvested, carefully selected, cleaned, salted, and packaged. There are often only a few minutes between each step in the process, but it involves a great deal of manual labor. Precision, hygiene, and experience—along with the recipe—are crucial to the final quality.
How long does a sturgeon live?
Sturgeons are among the longest-living fish species and, depending on the species, can live for several decades. The sexual maturity of the females is crucial for caviar production. Depending on the species of sturgeon, it takes many years before high-quality roe can be harvested for the first time.
Why does Oona use only salt?
Oona Caviar It is produced according to the “salt-only” principle. Aside from the roe, only Swiss salt is used. This is intended to preserve the natural character of the caviar as authentically as possible.
Borax or salt only: What's the difference?
Borax, or sodium borate, is used as a preservative in some caviar products in addition to salt and can affect shelf life and texture. “Salt Only,” on the other hand, means that only salt is used. Oona Caviar does not use borax.
How do you serve caviar properly?
Caviar should be served well chilled, for example, straight from the tin placed on ice. A neutral-tasting mother-of-pearl spoon is ideal for pure enjoyment. Classic accompaniments include blinis and crème fraîche. However, high-quality caviar can also be enjoyed on its own “à la royal,” straight from the back of the hand.
How do you store caviar properly?
Caviar must be kept refrigerated at all times, and the cold chain must be maintained. That is why we always deliver our “ Oona Caviar ” via Post Mond, ice-chilled. The storage conditions and expiration dates listed on the respective packaging are crucial. Once opened, a can should be refrigerated again as soon as possible and consumed promptly.
How long does caviar last?
The shelf life of caviar depends on how it is processed, the type of caviar, and consistent refrigeration. When unopened and properly refrigerated, caviar will keep until the best-by date indicated on the can (approximately 8 weeks from harvest). Once opened, it should be enjoyed as fresh as possible. It is crucial that the cold chain be maintained at all times.
Which champagne goes well with caviar?
Champagne and caviar are considered a classic pairing. Dry, elegant champagnes with subtle acidity and minerality are particularly well-suited. They complement the salty, creamy, and nutty notes of the caviar without overpowering its delicate flavors. In our Gift Boxes section, you’ll find a selection of champagnes and sparkling wines from Oona Caviar that we highly recommend.
What wine goes well with caviar?
Caviar pairs best with dry, fresh, and mineral-driven white wines that have good acidity. Wines that are too overpowering, heavily oaked, or very aromatic can mask the delicate flavor of the caviar. The ideal pairing also depends on the specific type of caviar. In our Gift Sets section, you’ll find a selection of carefully chosen wines that pair perfectly with our Oona Caviar .
Why do people drink vodka with caviar?
Well-chilled vodka is a traditional accompaniment to caviar. Its relatively neutral character and clean profile allow the delicate flavors of the caviar to take center stage. This combination is a classic part of caviar culture, especially in Russia and Eastern Europe. We also find that this pairing goes perfectly with Oona Caviar . In the Gift Boxes section, you’ll find the vodka that pairs best with Oona Caviar .
How much caviar do you need per person?
As a small treat or appetizer, about 10 to 15 grams per person is sufficient. If caviar is the main focus, about 20 to 30 grams is a good guideline. For a generous tasting or simply to savor it, you can plan on 30 to 50 grams or more. You can hardly get enough of good Oona Caviar .
What should you look for when buying caviar?
Key quality characteristics include traceable origin, the type of sturgeon, freshness, processing, and an uninterrupted cold chain. It’s also worth checking the list of ingredients: it shows, for example, whether only salt was used or if other additives and preservatives—such as borax—were included. Because our production facility is located in the Swiss Alps, consumers will likely be hard-pressed to find fresher caviar anywhere in Switzerland.
What is sustainable caviar?
Sustainable caviar begins with the protection of sturgeon. All sturgeon species are covered by the Washington Convention on International Trade in Endangered Species (CITES), which regulates the international trade in sturgeon and caviar and thus helps protect endangered wild populations.
Oona Caviar comes exclusively from controlled Swiss breeding operations at Frutigen. The well-being of the animals is our top priority: We create conditions that are as natural and stress-free as possible and care for our sturgeons with great attention over many years.
However, we view sustainability as extending beyond fish farming. We are constantly working to reduce our environmental footprint, including through the use of solar power systems, the responsible use of resources, and more sustainable packaging solutions—whenever this is practical and consistent with our high standards for quality, hygiene, and the cold chain.
Is there a Swiss sturgeon farm?
Yes. Sturgeons can also be raised in Switzerland under controlled conditions. In Frutigen in the Bernese Oberland, Oona Caviar —or “Bergquellfisch Frutigen ”—operates its own sturgeon farm and currently produces the first and only Swiss caviar. The unique local water conditions play a key role in this process.
What significance does mountain spring water hold for Oona Caviar?
At Frutigen , warm mountain water naturally flows out of the Lötschberg. This water is used to raise sturgeon and thus forms an essential foundation for the production of Oona Caviar. This has also led to the brand’s positioning as “The Original. Swiss Mountain Caviar.”
What types of sturgeon are there?
There are more than 20 species of sturgeon worldwide. Species known for their caviar include, for example, the Russian sturgeon, the Siberian sturgeon, and the beluga sturgeon. The species of sturgeon influences, among other things, the grain size, color, texture, and flavor of the caviar. At Frutigen , we have various species of sturgeon, though our fish farming operations focus primarily on the Russian and Siberian sturgeon.
What is white caviar, and why is it so rare?
White or very light-colored caviar is an exceptional rarity. The color of sturgeon caviar can vary naturally and, in rare cases, take on very light, cream-colored to ivory-colored hues. Oona Caviar ’s experience illustrates just how rare this actually is: In over 15 years of caviar production at Frutigen , there has been only a single batch of ivory-colored caviar. Such natural peculiarities cannot simply be planned for and make every corresponding selection something truly exceptional. The most exceptional caviar harvests are listed under “Masterpiece.”
What does "malossol" mean when it comes to caviar?
"Malossol" comes from Russian and roughly means "lightly salted." The term refers to a traditional method of processing caviar in which only a relatively small amount of salt is used. The goal is to bring out the natural flavor of the roe as much as possible.
Does caviar contain omega-3 fatty acids?
Yes. Caviar naturally contains omega-3 fatty acids, particularly EPA and DHA. It also provides, among other things, protein as well as various vitamins and minerals. However, because it is typically served in small portions, caviar should not be considered primarily as a source of individual nutrients.
Is caviar healthy?
Caviar is not only a delicacy, but also naturally rich in valuable nutrients. It contains high-quality protein, omega-3 fatty acids such as EPA and DHA, vitamin B12, and various minerals. Caviar thus combines exceptional flavor with remarkable nutritional density.
Caviar’s valuable ingredients have made it famous even outside the culinary world: caviar extracts, for example, are used in luxury cosmetics, where they are associated with skin care, regeneration, and anti-aging. Brands such as La Prairie have made caviar an integral part of their exclusive skin care lines.
As with any delicacy, however, the following still applies: Caviar is a luxury food, and because it is salted, it is best enjoyed in moderation and with awareness.
