For 2 people:

30g for an introduction
50g as a starter
125g for a full meal

The Baerii sturgeon originates from Siberia. Today, this species is mainly farmed in France, in the Aquitaine basin. Its strain was introduced into aquaculture in 1989, and it is now one of the most commonly farmed species, particularly in the Gironde region.

Sturgeon are raised in freshwater ponds under optimal natural conditions. Producers are subject to strict regulations and have established detailed specifications to obtain very high-quality caviar.

If the essential golden rule is to enjoy the moment freely, beyond all rules and rituals, a few simple tasting tips can make the experience even more enjoyable:

• Take your tin of caviar out about ten minutes before serving. It should be neither too cold nor too warm in order to fully reveal its aromas.
  
  
• Handle the caviar as little as possible and avoid temperature variations to preserve the texture of the grains and their aromas.
  
  
• Prefer a bamboo spoon or a mother-of-pearl spoon, which will not alter the taste of the roe, unlike certain metals such as silver, which can oxidise the caviar.
  
  
• Caviar is best enjoyed on its own to fully appreciate its flavours and nuances, accompanied by blinis and a small touch of crème fraîche.

Its iodised and saline notes can also enhance more creative dishes. Discover our Kaviari recipes for inspiration.

Ingredients: sturgeon roe “Acipenser baerii”, salt, preservative: E285.

Average nutritional values per 100g: energy 253 kcal / 1054 kJ, fat 16g, of which saturated fatty acids 3.9g, carbohydrates 3.2g, of which sugars 0g, protein 24g, salt 3.5g.

Allergen: fish.

Storage: between 0°C and +4°C. Once opened, consume within 3 days.

Best-before date / use-by date guaranteed upon receipt: minimum 2 months before opening.