Product characteristics:
- Farmed-raised
- France/Italy/Uruguay/USA
- Rich brown to a deep chestnut to black color pearls
- Firm, medium size beads
- Nutty rich flavor, hints of shiitake
- Buttery, yet earthy finish with notes of sea breeze
- Best served alone on a blini or with crème fraiche
Drinks: champagne brut, Blanc de Blanc or dry white wine Suggested use: Due to its upper-middle tier pricing, it would not be preferable for large scale use or to cater a large event. Because of its flavor profile it is not generally recommended to newcomers. This is a great choice to add variability to a caviar menu at a restaurant or a retail store. Siberian Sturgeon is a common substitute for Russian Osetra and is the most abundant caviar in the European and South American markets. It is greatly appreciated by caviar connoisseurs and can be enjoyed either alone or with accompaniments.
Note: Often, caviar obtained from Siberian Sturgeon is incorrectly marketed as Osetra. Depending on the country of origin you may come across French Osetra, Italian Osetra, American or Uruguayan Osetra. All are farmed from the same species (Acipenser Baerii) but in different countries. The taste and color between them will vary slightly, but it is mainly attributed to the natural color alteration of the sturgeon caviar. Of course the water and feed used in farming the sturgeons will have its influence on the taste of the end product, but this difference is very insignificant and can also be attributed to natural changes during the curing process. Another very popular product in Europe is the cross breed between Ac. Baerii and Ac. Naccarii which is commonly known as Baccarii. Be aware that this hybrid is also incorrectly marketed as pure Siberian Sturgeon or Siberian Osetra.
One of the sturgeon family's notable members is the
Siberian sturgeon (Acipenser baerii), which lives in Siberian rivers, lakes, and adjacent seas. This sturgeon (sometimes known as the Siberian Osetra) is not notable among its relatives for either its size or its life span. The largest recorded fish, at 60 years old, was 2 m long and weighed around 210 kg, moderate statistics compared to wild-caught Beluga or Kaluga, which can grow to quite gargantuan size and great age.
These days such old specimens are rarely to be met with in the wild, as for several decades now human activity has drastically depleted sturgeon populations. Industrial pollution contaminating the waters of the fishes' home rivers, dams cutting off migration routes, and uncontrolled fishing and poaching have nearly wiped out many sturgeon species, leading to the imposition of strict regulations on their commercial use. The clear solution to this troubling situation, one that takes the pressure off the wild stock while continuing to supply sturgeon products to the clamorous market, is an emphasis on farm-raised fish.
Aquafarms provide an ideal environment, controlled and secure in a way the sturgeons' natural habitat is not. The fish are provided with drinking-quality water and regular and sufficient feed with strictly controlled content. Most of the fish in the worlds' aquafarms derive from fingerlings imported from the Siberian rivers, so it is nothing less than perfect truth to describe our products as 100% authentic Siberian sturgeon, with the original flavor and quality of Siberian caviar.