Caviar Number 2 Oscietre
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- Order number: 124261
- Fresh caviar from Italy
- A very popular choice from our caviar range
- With the characteristic nutty taste
If caviars were Bordeaux wines, Oscietre might be considered a Deuxieme Cru - behind beluga, ahead of almost everything else. That's not the reason we call it Number 2, but it's a happy coincidence. Our Caviar Number 2 is a rare delicacy from Guldenstaedtii or Osceitre sturgeon, produced by our friends in Italy who have supplied our caviar for nearly ten years. In the days when caviar came from wild fish, oscietre was unusually variable in terms of size, flavour and colour. At its most striking, oscietre could be a bright gold and at the very least it came with a brown tinge. You’ll find such a tinge in Number 2, and also the characteristic nutty trace in its taste.
Russian sturgeon roe (Acipenser gueldenstaedii), salt, preservative: E285.
Main contain traces of fish
UK- dpd - Courier
| Basket | Charges |
| Under £40 | £5.90 |
| Over £40 | FREE |
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| Surcharge Type | Charge |
| Saturday & Sunday | +£2.50 |
| Remote Postcodes* | +£20 |
*We use Royal Mail Special Delivery, which costs £26.60.
UK Royal Mail - Only tins & Jars
| Service | Charges | Details |
| 2nd class | from £3.20 | 2-4 day delivery |
| 1st class | from £3.80 | 1-2 day delivery |
Northern Ireland
International
We are not currently shipping internationally.
 | Temperature |
| Frozen | Stored frozen at -22C |
| Chilled | Stored at 2-5C |
| Ambient | Stored at room temperature |
 | Source |
| The area where the fish was caught or farmed | |
 | Wild or Farmed |
| Wild | Fish that are caught from their natural habitat |
| Organic | Organically farmed and certified by the soil association |
| Farmed | Fish that have been bred on a commercial fish farm |
 | Prepared |
| Raw | This product has not been cooked in any way |
| Cooked | This product has been cooked, and is ready to eat |
| Cured | This product has been smoked or otherwise preserved |
| Reheat | This product has been prepared and only needs to be heated up to eat. |
 | Catch Method |
| Hand pole & line | Caught using the traditional fishing rod and line |
| Longline | Caught using a long line that has baited hooks and floats attached along its length |
| Dived | Hand caught using divers |
| Foraged | Caught by foraging along the beach |
| Pots & Traps | Caught using stationary pots or traps that are placed along the ocean floor. |
| Dredges | Caught using a net with a heavy steel frame that is dragged along the ocean floor. |
| Gill netting | Caught using a curtain of netting that hangs in the water using floats. Usually does not touch the ocean floor. |
| Seine net | Caught using a ring of netting in the open ocean with floats at the top and pinched at the bottom. |
| Trawled | Caught using a large fishing net dragged behind a fishing boat |
| Netted | Caught using any of the types of netting |