Baerii caviar from Sturia — dark, assertive, and unmistakably marine. This is caviar with presence: glossy dark green-to-black grains with a pronounced flavour built around notes of oyster, fresh grass, and black olive, followed by a crisp, clean finish. Of the three caviars Sturia produce, Baerii is the most direct. It tastes definitively of the sea, with a salinity and depth that the milder Oscietra does not attempt. If you already know you like caviar, this is where to start. If you want to understand what caviar can be at its most forthright, this is the one to try.

The roe comes from the Siberian sturgeon (Acipenser baerii), the smallest of the three species on Sturia's farms. These fish are raised for up to nine years in the clean freshwater ponds of Aquitaine, south-west France, before their roe is harvested, hand-selected, and lightly salted in the Malossol tradition. The caviar is then packed into original tins and aged for 3–8 months in Sturia's maturing rooms, where it develops its full aromatic complexity. Grain size is a minimum of 2.5mm.

Sturia is not a caviar trader. They are one of a small number of producers worldwide who control every stage of the process — breeding, farming, harvesting, selecting, salting, and refining — on their own French farms. Every fish is born and raised in France. Every tin is fully traceable. The caviar is produced without antibiotics, growth hormones, processed terrestrial animal proteins, or GMOs. This level of control is the reason Sturia's caviar is consistent from tin to tin, and it is why professional kitchens rely on it.

Baerii, Oscietra, or Beluga — which caviar?

FINE & WILD carries all three of Sturia's caviars, each from a different sturgeon species with its own character.

Baerii (Acipenser baerii) is the most assertive. Dark grains, a pronounced marine flavour with notes of oyster, fresh grass, and black olive, and a clean, briny finish. This is the caviar for anyone who wants bold, traditional flavour. It is also the most approachable entry point to Sturia's range.

Oscietra (Acipenser gueldenstaedtii) is milder and creamier. Larger golden-green grains (2.7mm+) with notes of butter, hazelnut, and avocado. Less overtly marine than Baerii — a good choice for those who prefer richness over salinity, and particularly good with scrambled eggs or on its own.

Beluga (Huso huso) is the rarest. The largest grains (3–4mm), a silky texture, and a delicate flavour with notes of butter, almond, and lime. Sturia's Beluga is the first 100% French Beluga caviar — each fish is raised for 15–20 years before harvest. This is caviar at its most refined, best enjoyed alone or with nothing more than Champagne.

Producer: Sturia, Aquitaine, France

Ingredients: Siberian sturgeon roe (Acipenser baerii) (fish), salt, E285 preservative (borax)

Storage: Refrigerate at 0–4°C. Once opened, consume within 2–3 days.

Net: 30g / 50g / 125g

Allergens: Fish (sturgeon)

HOW TO COOK TRISTAN DA CUHNA - ROCK LOBSTER TAILS

Sturia Baerii Caviar

Oro Del Desierto Organic Extra Virgin Olive Oil

Caribbean Rock Lobster Tails

Marcozzi Bronze Die Pappardelle

Au Bon Unsalted Butter

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