The Baerii caviar has a delicate texture and it is made from the egg of the sturgeon Acipenser Baerii native from Siberia. It is the most common species in European farms. Its small grains are easily detached. They have a fairly dark brown color. In the mouth, French caviar Baerii opens the taste buds instantly with a dominant fruity flavour, we appreciate its beautiful mineral notes on a very discreet iodine structure. His brother Bulgarian caviar Baerii is very similar while having a less pronounced taste.
2ºC / 35ºF