White Russian

The heading should really be White v. Russian, but I rather liked the way that it suggested a cocktail. If you are wondering what I am talking about, the answer is, of course, sturgeon. The White Sturgeon is also known as Transmontanus and the Russian Sturgeon is better known as Oscietra. Its scientific name is tricky to spell, so I will stick with Oscietra.

But why am I putting them up against each other? There is no contest: Oscietra is the most wonderful caviar, and Transmontanus is not. I have always viewed the latter as a by-product of sturgeon meat production and our Oscietra caviar is my favourite in our range. So not a fair fight.

But soon I will be able to compare the meat and will discover if the Transmontanus has a purpose at all. I am talking to a supplier who is shortly going to present cooked Transmontanus and Oscietra meat preserved in olive oil. The fish are from Italy, but the processing will be done in southern Spain where there is a long tradition of preserving top quality tuna in olive oil.

White or Oscietra – which meat will eat the best? Cant wait to find out and to let you know.