Siberian Sturgeon Caviar — Acipenser baerii — is where serious caviar journeys begin. The eggs are medium-sized at 2.8-3.0mm, gleaming and dark, and offer a surprisingly layered flavor profile for the price: creamy and earthy up front, with nutty notes and a long, oceanic finish with hints of oysters, seaweed, and honey. It doesn't announce itself loudly — it builds.

Raised in Italy and routinely graded for firmness and color, our Siberian Baerii sits at the same price point as our White Sturgeon. Both share an approachable entry price, but Siberian is deeper — more mineral, more complex, with a finish that rewards attention. It’s the caviar that turns beginners into regular buyers.

Why is Siberian Caviar recommended for beginners?

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 series, which tends to be where new caviar households begin. Several of our customers report that Siberian Baerii was their first caviar, and that it set the standard for everything they tried afterward.

How does Siberian Baerii compare to White Sturgeon?

White Sturgeon leads with butter and fruit — bright, clean, immediately likeable. Siberian is more earthy and 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 — directly from the tin, with a small spoon.
What does Baerii mean?

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