The different shades of black of Rossini’s Oscietra, Gold, White Sturgeon and Baerii selection. Caviar taste nuances can be as complex as the ones of wine. Because most (if not all) of the caviar is farmed nowadays, producers such as Rossini have much more control on the final product. What counts as much as the species of the sturgeon (whether it’s Acipenser gueldenstaedtii (Russian sturgeon), Acipenser transmontanus (White sturgeon), Acipenser baerii (Siberian sturgeon) or Dauricus schrencki (Kaluga), etc..) is at what age the eggs have been harvested, the salt ratio and the maturation. I’ve never thought of caviar production as an artisanship but what Jacob Marsing-Rossini is doing is exactly that. The farmed caviar market has been saturated for a while already, but by creating a bespoke product, Jacob is bringing the caviar to the next level.
