Siberian Classic

The Siberian sturgeon (Acipenser baerii) honouring the German Russian biologist Karl Ernst von Baer, is native to the Siberian river basins that drain northward into the Kara, Laptev and East Siberian Seas. 

Regrettably, due to overfishing and habitat degradation, Siberian sturgeon (in the wild) are now  listed as a critically endangered species on the IUCN Red List. Conservation efforts are in place to protect and preserve these ancient creatures for future generations, and the breeding program at Caviar Giaveri is just one example of the efforts being made to ensure this iconic and ancient species is preserved from potential extinction.

The Acipenser baerii is fast growing species, taking only 8 years to reach full maturity, when their roe is harvested. Siberian caviar has medium sized pearls of brownish and dark grey.  Beluga roe are among the largest of any caviar variety. 

The pearls of the Siberian sturgeon are shades of brown, and medium in size. Their flavour is inviting and has been variously described as being a mélange of nuts, Saint-Nectaire cheese, a mossy river bank, and the rind of ripe Brie. Giaveri’s Siberian caviar is sure to delight even the most demanding palates and your guest will appreciate it for its lovely texture, freshness, and subtle, slightly iodized aroma.