Siberian caviar — Acipenser baerii — is where most serious caviar journeys begin. The eggs are medium-sized at 2.8–3.0mm, glossy and dark, and deliver a flavour profile that's surprisingly layered for the price: creamy and earthy upfront, with nutty mid-notes and a long oceanic finish carrying hints of oyster, seaweed, and honey. It doesn't announce itself loudly — it builds.

Farmed in Italy and consistently graded for firmness and colour, our Siberian Baerii sits at the same price point as our White Sturgeon. The two share an approachable entry price, but Siberian runs deeper — more mineral, more complex, with a finish that rewards attention. It's the caviar that turns first-timers into repeat buyers.

Why is Siberian Caviar recommended for first-timers?

Because it's complex without being intimidating. The creamy, earthy profile is immediately familiar — not sharp, not overwhelmingly briny — and it opens up as you eat it. It's also the caviar in our First Experience tasting set, which tends to be the starting point for new caviar households. Several of our customers report that Siberian Baerii was their first caviar, and that it set the standard for everything they tried after.

How does Siberian Baerii compare to White Sturgeon?

White Sturgeon leads with butter and fruit — bright, clean, immediately likeable. Siberian is earthier and more mineral, with a deeper finish. The eggs are slightly larger (2.8–3.0mm vs 2.6–2.8mm), giving a firmer pop. White Sturgeon is the more versatile pairing option; Siberian rewards slower, more focused eating — straight from the tin, with a small spoon.

What does Baerii mean?

Baerii is the species name for Siberian sturgeon — Acipenser baerii — native to the river systems of Siberia and now one of the most widely farmed sturgeon species in the world. When you see "Baerii" on a caviar menu or label, you're looking at Siberian sturgeon. It's prized for its consistent quality, reliable harvest cycles, and that characteristic creamy-earthy depth that makes it one of the most recognizable caviars on the market.