Siberian

Among the most common farmed species of sturgeon is the Siberian sturgeon, known as Acipenser baerii. With a maturation period spanning 11 to 22 years and a lifespan of up to 60 years, these majestic fish thrive in Siberian waters, including Lake Baikal and Ob River. Siberian sturgeon yields caviar characterized by small to medium-sized grains. The roe’s color palette varies from dark green to black, offering a delightful balance of sweet and nutty flavors.

To maintain the preserved eggs intact, fresh caviar should be refrigerated rather than frozen. When serving caviar, it is essential to use appropriate materials such as mother-of-pearl, wood, glass, gold, or plastic.

Caviar could be tainted by reactive metals like steel, silver, and bronze, so it is best to avoid using them. It should be opened immediately before serving while kept chilled with its tin immersed in ice to maintain its pristine condition.

Caviar makes an exquisite appetizer when accompanied by a selection of complementary ingredients such as scallions, hard-boiled eggs, cheese, miniature toast, cream, and lemon wedges. Moreover, caviar serves as an elegant garnish for a variety of dishes, including fish, meat, and potatoes, adding a touch of sophistication and indulgence to any culinary creation.