This caviar, originating from Lake Baikal in Russia, is obtained from the Acipenser Baeri, also known as the Siberian Sturgeon. The eggs are medium-sized (2.5 mm) and their color varies depending on each individual, ranging from gray to light brown. It is a delicate and exquisite caviar, probably the most worked in aquaculture, hence the excellent result.

Short description: The exquisite and delicate caviar from the Siberian sturgeon.

Tasting: Caviar tasting is optimal at a temperature between 10 and 12 ºC, as it allows you to perceive and experience all the aromas, flavors, and aftertastes, while maintaining its structured texture. Although we can present the caviar in a caviar server, we recommend keeping it in the tin to avoid excessive handling. In any case, we will avoid metallic containers and ensure that it rests on a cold base. To keep the caviar in perfect condition, it should be transported and stored cold between -3 and 3 ºC until consumption. Once the tin is opened, it is advisable to consume it within a maximum of 3-4 days. Try it in simple preparations that respect its flavor. You will appreciate it fully if accompanied by quail eggs or served on slices of boiled potato. Therefore, it is ideal for a Sunday family gathering, as you can prepare these appetizers in advance. It pairs very well with a dry white wine or a brut nature cava. Make sure to serve it very cold.