Siberian sturgeon, or Baerii (pronounced BAY-Air-ee) is probably the closest caviar to wild Caspian Osetra in terms of taste. The size is slightly smaller than Osetra or White Sturgeon but this is a superb caviar that is sustainably cultured.

Crafted by Russian scientists in Uruguay's Rio Negro, this Siberian Sturgeon (acipenser baerii) has a sweeter flavor from traditional salting methods not used in the United States. Further, the artisan attention to detail ensures every original tin is packed with exceptional care.

The luscious Rio Negro delta provides an abundance of wild plankton on which these "Osetra-class" sturgeon feed. The abundance of wild shrimp in their diet produces a nutty flavor comparable to wild Caspian Osetra (acipenser gueldenstaedtii.)

Color ranges from black with gold highlights to crimson depending on seasonal diet. That color is likely from the wild shrimp these fish consume which produces a rounded taste complexity and firm texture. These qualities combine to offer an "Old World" caviar experience.