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Baerii Caviar

The Baerii Caviar which is also called Royal Siberian Caviar is globally the most popular as it comes from a sturgeon living in the rivers that adapt well to captivity and all latitudes. Medium to small size, its grey to light grey eggs joyously burst in the mouth, leaving a sweet, nutty flavour.

Baerii Caviar/Royal Siberian Caviar
Baerii Caviar/Royal Siberian Caviar
Baerii Caviar/Royal Siberian Caviar
Baerii Caviar/Royal Siberian Caviar

Egg Size: 

Egg Colour: Dark grey to Black

Egg Taste: Creamy & Mild 

Egg Firmness: 

Melting

Hard

01

Attilus - Royal Siberian Caviar

Species: Acipenser Baerii

Contents: 
Allergens: fishery product.   Non GMO.
No preservatives.                No antibiotics.

Royal Siberian Caviar, sometimes called baerii caviar, is extracted from the Siberian sturgeon (acipenser baerii). It is a fine-grained caviar recognised for its pure, elegant flavour and exquisite length which is both fine and clear.

Grain colours range from black/grey all the way to black/brown tones. Attilus Royal Siberian caviar is Malossol which literally means 'lightly salted', salt content being less than 4%.

02

Caspian Tradition - Baerii (Royal Siberian Caviar)

Species: Acipenser Baerii/Huso Dauricus

Contents: 
Allergens: fishery product.   Non GMO.
No preservatives.                No antibiotics.

Our Top Selection comes from the species Huso Dauricus, Acipenser schrenckii or sometimes their hybrid. The sturgeons are fed in captivity, but first raised in a deep natural lake in China, producing a semi-wild caviar. 

The Dauricus (also known as Kaluga) comes from a branch that can be said to be more majestic, because relative to the famous Beluga. A natural and protected environment with sophisticated farming techniques was the birthplace for the hybrid of these two species that gives us a subtle caviar, with a texture, colour and flavour comparable to the prestigious Beluga.

Siberian Baerii
Siberian Baerii

Egg Size: 

Egg Colour: Dark grey to Black

Egg Taste: Creamy & Mild flavour

Egg Firmness: 

Melting

Hard