Caviar Baeri Sélection

Baeri caviar (Acipenser Baeri) is the best-known farmed caviar in Europe. It is found in Spain, Germany, Italy and Bulgaria, whilst in France it is known as Aquitaine caviar. A native of Siberia, this species of sturgeon has adapted extremely well to being farmed. One of the smaller sturgeons, it rarely weighs more than 10kg. Baeri Selection from CAVIAR PASSION is supplied by the best sturgeon farms in the world.

 Kept in the refrigerator between 0 and 4°C (for not more than 3 months) and your caviar will always be ready to be eaten. Once opened, a tin of caviar quickly loses its quality. So have just enough for all your guests - allow 20 - 50 grams per person.

 When serving and eating caviar, always use mother-of-pearl cutlery and not metal. Serve very cold, preferably on a bed of ice.

Do not add either lemons or gherkins. Caviar is best appreciated on its own. With the caviar in your mouth, take your time. Your taste buds are mainly on your tongue, so crush the grains slowly against the palate and let them melt.

As for quantity, a few grams per person is enough. While a 100 gram box (or even 250 grams) creates an impression, a mere 30 grams between a few blinis would be a wonderful appetiser !

 All our wild caviars, whether from the Caspian Sea or Iran, are fished and prepared in accordance with traditional methods. Our farmed caviars come from the very best farms in Europe and elsewhere, in order to offer you the most complex and subtle flavours.

Our caviar is always stored in sterile food laboratories before its despatch in isothermic, refrigerated packages. This guarantees you an unbroken cold chain throughout production, storage and delivery.