Tanit Bacari caviar is obtained from hybrid sturgeons, resulting from the union of Acipenser Baeri and Acipenser Nacarii from Italy. The eggs, about 2.1 mm, resemble Sevruga eggs by their dark gray color. It stands out for its mild flavor, making it a perfect option for novice palates. The optimal tasting temperature is between 10 and 12 ºC to appreciate its aromas and textures. It is recommended to keep the caviar cold, between -3 and 3 ºC, and consume it within 3-4 days after opening. It is suggested to accompany it with drinks like cava or dry martini to enhance its flavor.