Baerii caviar ◆

Caviar baeri

What it is

France banned fishing its native Gironde sturgeon in 1982; a decade later the farms restarted with Siberian baerii imported for the purpose, and the Aquitaine caviar trade is entirely built on that substitution. The fish gives roe at around seven years where a beluga needs fifteen, which is why baerii is the caviar a kitchen can afford to put near heat.

In the kitchen

It is the one caviar to warm: spoon the grains onto a sauce off the heat, below 40 °C, and they hold their shape. Above that they burst and go oily, and no amount of stirring brings them back.

Goes with

Cream Potato Egg Chives Scallop Leek

Same species

Caviar White sturgeon caviar Adriatic sturgeon caviar Osetra caviar Pressed caviar Schrenckii caviar

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