Siberian Sturgeon Caviar is a high quality farm-raised American alternative to caviar from the Caspian Sea.
A medium grained caviar with a silky and buttery flavor with a crisp pop favored by connoisseurs.
Siberian Sturgeon Caviar is an excellent choice.
As with most Caviars, Siberian Sturgeon is usually handled with a spoon made of mother of pearl, bone, or other non-metallic material, as metal utensils tend to impart an unwelcome metallic taste to the delicate and expensive roe. Siberian Caviar, unlike less expensive varieties, is usually served by itself on toast, whereas other caviars can be served in a variety of ways, including hollowed and cooked new potatoes, on a blini, or garnished with sour cream, crème fraîche, minced onion or minced hard-boiled egg whites.
While wild catches of Siberian sturgeon have been generally declining, the Siberian sturgeon is increasingly farmed both for meat and to produce caviar. Because the Lena population of A. Baerii completes its life cycle in freshwater and sexually matures relatively early, it is the most commonly original broodstock for captive bred specimens.
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