Caviar Baeri

FEATURES 

Originally from Siberia, this sturgeon was imported to France in 1975 for farming. Measuring between 0,50cm and 1 m, and weighing between 7 and 20kg, it is now the most widespread species in European farms.

Color dark grey.

Texture small, shiny, rolling grains, firm and very separate.

Grains small to medium (2 to 2.8mm).

Taste iodised and earthy flavours with dried fruit notes at the finish.

EXPERT’S OPINION

Jean-Marie Pinçon, president of the caviar taster club

“Caviar with round, firm, dark-coloured roe. The uniform-sized, ebony-coloured sparkling roe resemble precious stones. Round mouthfeel. Pleasantly creamy when chewed. This caviar’s distinguishing features are its unadulterated taste and consistent lightness. Woody finish”.

SERVING SUGGESTIONS

Caviar should ideally be consumed using a spoon made from mother of pearl or horn, never metal. It can be served on toasted bread, blinis, or simply by itself, an ideal way to fully appreciate its flavours. Enjoy the caviar in small quantities, letting the roe burst against your palate, releasing its delicate flavour. Serve 30 to 50g.