Siberian Caviar — Acipenser baerii

Siberian caviar, from the Siberian sturgeon Acipenser baerii, is often the ideal starting point for discovering true caviar. Its medium-sized eggs, from 2.8 to 3.0 mm, are shiny and dark, with a firm texture and a particularly rich flavour for its price.

On the palate, it first reveals creamy and slightly earthy notes, followed by hints of hazelnut, before giving way to a long marine finish subtly evoking oyster, seaweed, and honey. Its complexity gradually unfolds, without ever being too intense.

Raised in Italy and selected for the firmness and colour of its eggs, our Siberian Baerii caviar is in the same price range as our white sturgeon caviar. Both offer an excellent introduction to caviar, but the Siberian has a deeper, more mineral, and complex profile, with a longer finish.

Why is Siberian caviar recommended for beginners?

Because it offers a beautiful complexity without being intimidating. Its creamy and slightly earthy notes are immediately accessible: it is neither too salty nor excessively briny. As you taste it, its different nuances appear.

It is also the caviar offered in our First Experience tasting set, designed for those who wish to discover the world of caviar. Baerii is often appreciated as a first caviar thanks to its balance between character, finesse, and accessibility.

What is the difference between Siberian Baerii and White Sturgeon?

White sturgeon caviar expresses itself more on notes of butter and fruit, with a bright, fresh, and immediately accessible profile. Siberian Baerii is earthier and more mineral, with a deeper and more persistent finish.

Its eggs are also slightly larger, with a diameter of 2.8 to 3.0 mm compared to 2.6 to 2.8 mm for white sturgeon, offering a firmer texture and a more pronounced pop in the mouth.

White sturgeon is particularly versatile for accompanying various dishes, while Baerii is perfectly suited for pure tasting, directly with a spoon, to fully appreciate its complexity.

What does Baerii mean?

Baerii is the scientific name for the Siberian sturgeon, Acipenser baerii. Originating from Siberian river networks, this species is now one of the most widely farmed sturgeon varieties in the world for caviar production.

It is appreciated for its consistent quality, regular farming cycles, and characteristic profile, which is both creamy, slightly earthy, and deeply mineral. Baerii caviar has thus become one of the most recognizable and accessible varieties on the market.