Siberian Caviar
(acipenser baerii)
Overview
Sourced from the Acipenser baeri sturgeon, Siberian caviar is the benchmark in farmed caviar. Well-known to both connoisseurs and newcomers, it was the first—and for many years, the only—farmed caviar available on the market. Its reputation stems from its subtle flavors and consistent quality.
Characteristics
Color: Dark, ranging from grey to black, with occasional brown highlights
Grain: Medium-sized, between 2.8 to 3 mm
Flavor: Subtle and briny, with pronounced marine notes
Texture: Delicate, smooth, and melt-in-the-mouth
Origins
This caviar is farmed in Europe and China, under strict quality standards.
The Sturgeon
The Acipenser baeri is a freshwater sturgeon native to the rivers of Siberia.
Length: 80 cm to 1.5 meters, Weight: 7 to 12 kg
Maturity: Reaches maturity in 6 to 7 years
Its morphology varies by region, and its fast growth makes it ideal for aquaculture.
Ingredients
Sturgeon roe, salt, preservative (E285), Allergen, Fish
Storage
Keep refrigerated at 0 to +4°C (32–39°F)
Shelf life: 3 months unopened
After opening: Best consumed within 48 hours
Recommended Serving
Appetizer: 15 g per person
Tasting: 30 to 50 g per person
