Royal Baerii Caviar – Premium Siberian Malossol Caviar
Royal Baerii Caviar comes from the Siberian sturgeon Acipenser baerii, one of the most appreciated species in the world of caviar for its consistent quality and harmonious aromatic profile.
The roe is harvested from mature sturgeons after more than 7 years of growth, ensuring compact pearls and a balanced flavor, ideal both for connoisseurs and for those approaching premium caviar for the first time.
Processed according to the Malossol method, it maintains minimal salinity to preserve the product’s natural purity.
Royal Baerii Caviar Characteristics
Grain size: small to medium (approx. 2.7 – 2.8 mm)
Color: intense black and anthracite grey
Texture: soft and creamy
Salting method: Malossol
Shelf life: 6 months (unopened)
Aromatic Profile and Taste
Royal Baerii stands out for a flavor that is:
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nutty and buttery
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lightly spiced
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balanced and persistent
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delicate yet rich in nuances
The pearls melt gently in the mouth, offering an elegant and harmonious tasting experience.
Why Choose Royal Baerii Caviar
✔ Selected Siberian sturgeon
✔ Perfect balance between quality and accessibility
✔ Traditional Malossol processing
✔ Ideal for gourmet tastings and aperitifs
✔ Guaranteed refrigerated shipping
One of the most versatile and appreciated caviars in contemporary gastronomy.
How to Enjoy It Best
Serving Temperature
Serve between +8°C and +10°C.
Recommended Utensils
Use mother-of-pearl, glass, or horn spoons.
Ideal Pairings
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Brut Champagne
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Premium iced vodka
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Blinis with sour cream
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Soft eggs or baby potatoes
Also perfect for gourmet appetizers and refined finger food.
Storage
Store between 0°C and +4°C.
Do not freeze.
After opening, consume within 24–48 hours.
Keep refrigerated at all times.
Frequently Asked Questions (FAQ)
Is Baerii suitable as a first caviar experience?
Yes, thanks to its balanced flavor, it is often recommended as an introduction to premium caviar.
What is the difference between Baerii and Oscietra?
Baerii has slightly smaller pearls and a softer, more buttery taste, while Oscietra is more complex and structured.
How long does the caviar last?
Up to 6 months if stored unopened between 0°C and +4°C.