Free delivery from 150 € purchase
-30%
Caviar Baeri Selection
  • Caviar Baeri Selection
  • Caviar Baeri Selection
  • Caviar Baeri Selection

BAERI SELECTION CAVIAR

The perfect farmed caviar. It comes from the very best farms worldwide.

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  • • Grain size

    Small Big
  • • Grain texture

    Fondant Firm
  • • Taste

    Soft Powerful
  • • Color

    Black, Grey
  • • Aromatic notes

    Iodized

€29.40

€42.00

In stock

Free delivery from 150 € of purchase!

  • Fast delivery in 24/48 h
    For any order placed before 1 pm from Monday to Thursday
  • Traceability guaranteed
    by each origin of caviar
  • Respect of
    the cold chain
  • Pay in 4x free of charge
    Safely

Description

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. 

Storing caviar

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.

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How to taste caviar?

When serving and eating caviar, always use mother-of-pearl cutlery, rather than metal. Serve cold, preferably on a bed of ice.

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

As for quantity, a few grams per person is enough. Of course a 100 gram tin, or even 250 grams, creates an impression. But 30 grams, say, between a few blinis or on lightly-toasted bread would be a wonderful appetiser!

Dégustation

When serving and eating caviar, always use mother-of-pearl cutlery, rather than metal. Serve cold, preferably on a bed of ice.

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

As for quantity, a few grams per person is enough. Of course a 100 gram tin, or even 250 grams, creates an impression. But 30 grams, say, between a few blinis or on lightly-toasted bread would be a wonderful appetiser!