Baeri Royal Caviar: The Inside Scoop
Those of you looking for real-deal black caviar but aren't precisely “Rockefellers" look no further. Baeri Royal Caviar is famous for its brilliantly glossy, dark, and delicious roe that shockingly resembles the king of caviar, Beluga Caviar. This caviar comes from the Acipenser baerii, known as the Siberian Sturgeon, and it's prized all over the world for its pure, decadent, and lingering flavor, very similar to Osetra.
Baeri Royal Caviar at a Glance
There is no doubt, Siberian Sturgeon caviar is a true classic, with sweet, buttery, fine-grained roe with the cleanest taste of all caviars. It's both creamy and pure, which is challenging to imagine. You just have to try it. The eggs typically range from gray/black and mahogany to pitch-black color. Baeri Royal Caviar is lightly salted, using the ancient "malossol" technique.
The History of Baeri Royal Caviar
The Acipenseridae baerii sturgeon has its origins in Siberia, and since the 1980s, it's been a sturgeon species used as a reference to sturgeon farming. Siberian sturgeon roams the Siberian river basins and can live for a maximum of 60 years. But, contrary to Beluga sturgeon, this one is farm-raised and spawns once every four years.
In fact, the Siberian sturgeon has proven to be a pretty adaptable fish. In the 1950s, the species was introduced into various open waters such as the Baltic Sea and some closed-off lakes. Farming began in the late 1970s, and now, there are Baeri Royal farms worldwide.
Where Does Baeri Royal Caviar Come From?
China is currently the world leader, followed by Russia, Armenia, and Iran. When it comes to sturgeon farming in Europe, Italy is the leader. But, there are also farmers in Belgium, France, Germany, Poland, Hungary, and Spain.
Therefore, this exquisite caviar is both sustainable and affordable. However, that doesn't mean we shouldn't respect the caviar-producing process. Caviar farming requires precise knowledge and meticulousness in selecting sturgeon females.
The magnificent roe is extracted from female fish that reached eight years of age and is in perfect health. However, the most delicious Siberian Caviar comes from sturgeon aged 18 to 20 years.Once they reach that age, the roe weighs approximately 1/5 of the sturgeons.
Once harvested, rinsed, drained, and "malossol" salted, the Baeri Royal Caviar is ready to be shipped for you to enjoy.
Baeri Royal Caviar Flavor Profile
Siberian Caviar is one of the most unique caviars for its briny taste mixed with a deeply intense hazelnut flavor and buttery texture. You may also taste subtle woody notes that remind Osetra Caviar a lot, but with a more lingering finish. In essence, Baeri Royal Caviar has a deliciously complex nutty taste with a long marine finish your palate will fondly remember for quite some time.
This roe is typically dark and lustrous, resembling the eggs of the magnificent and mega-expensive Beluga Caviar. Moreover, Royal Baeri Caviar has one of the cleanest and silkiest caviar flavors.
For those looking for a different caviar taste, you may like the "Caspian Almas" caviar at SKAZKA. This caviar packs a serious punch.
Where Can You Buy Baeri Royal Caviar?
Lucky for you, Baeri Royal Caviar is easy to obtain. You just need a good, reliable source. SKAZKA is proud to offer the most exquisite Siberian caviar you can taste. It's called "Traditional Russian" Siberian Sturgeon Caviar, and it's the caviar you should get if you want to understand what Russian Caviar is all about.
This is a true classic, with deep brown glistening roe and incredibly smooth, nutty flavor combined with a subtle saltiness and a clean finish. It's a heavenly, delicious choice for any caviar party. At SKAZKA, all our caviars are sustainably farm-raised, hand-packed, and preserved to arrive perfectly fresh right to your doorstep.
Baeri Royal Caviar Food Pairings
Caviar connoisseurs claim Baeri Royal Caviar is so delicious it's a shame to eat it with anything else. Of course, we at SKAZKA don't disagree. But, we don't entirely agree that eating caviar solo is the only proper way to enjoy the luxury delicacy. In fact, ideally picked side dishes and garnishing could take your caviar experience to another level.
In our experience, it would be a shame not to try one of the most fantastic appetizers of all time - blinis with crème fraîche. Honestly, this is one of the tastiest things you could ever put in your mouth.
Other than that, you cannot go wrong with unsalted crackers, pita chips, hard-boiled eggs, minced onion, or sour cream. All of these will ideally complement your Baeri Royal Caviar.
How to Serve Baeri Royal Caviar
First and foremost, make sure to keep your caviar in the coldest part of your fridge before tasting. Then, once it's time to serve it, it's wise to put it on a bowl of ice to keep it fresh for as long as possible. Unfortunately, as the temperature rises, caviar loses its exquisite taste.
Whether you plan to enjoy Siberian Caviar solo or with side dishes, first, you need to scoop the valuable roe out. And you should be very careful doing this. You certainly don't want to crush those delicious eggs, so open your caviar tin precisely like this.
Now, when you're scooping roe out, make sure you're using a Mother of Pearl spoon such as this one since metal utensils might influence the caviar flavor. Once it's time to introduce the delicacy to your palate, be very careful not to crush the roe.
Conclusion
You really don't have to spend a fortune to taste the exquisite delicacy of true black caviar. Baeri Royal Caviar is a perfect example of an incredibly delicious and sustainable, and affordable caviar. The creaminess and cleanliness of the Siberian Caviar taste are like no other. In fact, it astonishingly resembles that of king Beluga Caviar.
About the Author
Igor Fishbeyn - Caviar Purveyor
Igor Fishbeyn is purveyor of fine sturgeon caviar and creator of the Skazka Caviar brand. He is an expert with decades of experience specializing in importing, wholesaling, and retailing the finest quality caviar in the world. Igor frequently writes about caviar news and various topics about the caviar industry. He lives in San Francisco with his wife and daughter.
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