Caspian Sea Baerii

Without a doubt, we would say this caviar is perfect in all aspects. Beautiful sparkling pearls of roe; crisp, clean with a delicate pop in the finish. Rossini Baerii has a very delicate, mild and balanced aftertaste of nuts, expressed through its mild and light saltiness. Our bestselling Baerii comes from Siberian sturgeons raised in a carefully managed environment; each and every tin of caviar is a guaranteed masterpiece.

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General Details
The Persians, who first discovered caviar, originally called it “Chav-Jar”, which means “Cake of Power”. In 2400 B.C., the Egyptians and Phoenicians salted and pickled the fish eggs to extend their shelf life during wars, food crises and sailing voyages. In early 14th century, England’s King Edward II declared the sturgeon as a royal fish and proclaimed every sturgeon an imperial treasure. When the royals of Russia fled the country in the early 19th century, they brought the trend to Europe—especially Paris—which eventually made its way to the States.
From the Siberian sturgeon – Acipenser Baerii – this variety is the most widespread, as it was one of the first to have been raised. It is also the one which reaches sexual maturity the most quickly (6 to 8 years). Until recently, it was the only one to be permitted in France, which explains the lack of diversity in French production.
For this introduction to caviar, we can choose our products from Finland, Bulgaria, Uruguay or other countries, according to their quality/price ratio. As in every country all over the world, the subsidy paid to national producers makes French caviar 30 to 40% more expensive in the domestic market, while adding nothing more. This reassures the novice; but the devotee will rise above these considerations.
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