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Sturgeon Caviar

Osetra vs Baerri – Which Caviar is Better?

Osetra vs. Baerri- Which Caviar is Better?

 

Choosing the best caviar isn’t always a matter of looking at the price. You have to know what you’re looking for in flavour and value, which means you need to get to know each type of caviar. 

Two of the most popular sturgeon caviar species in the world are the Osetra and the Baerri. You can’t go wrong with either, but which one is the one you need right now?

Both types are a decadent experience for your palate, with bursts of flavour to enhance any dining experience. But if you have to choose between the two, here is everything you should know about Osetra and Baerri to make your decision easier.

Osetra Russian Sturgeon

osetra caviar

Osetra is consistently ranked in the top three caviars, no matter which factor you’re looking at. The incredibly diverse taste, size, and colour makes each time you bite into an Osetra bead a different experience. 

This Russian Sturgeon takes seven years to grow to its full potential. The long wait ensures that each bead gives you a creamy, nutty flavour with a bigger pop than other caviar types. 

Osetra sturgeons are known to adapt to the changes in their environment. These adaptations are seen and tasted in their eggs, so where you source your Osetra from makes a difference. If you’re looking for the same flavour you had before, you need to purchase your caviar from the same region.

The roe from Osetra sturgeons are consistently small and firm. The colour will range from glistening golden shades to a more earthy brown hue. Because there are so many variables in the Osetra eggs, you get a rich and distinctive flavour assortment.

Caviar extraction from Osetra Russian Sturgeons has been a stable, steadily growing industry. Originally, these fish were only farmed in the Amur River, flowing between Russia and China. Now, you can find Russian Sturgeons in habitats everywhere because they are highly adaptable.

Osetra’s fresh, fruity, and nutty flavour makes it the popular choice to pair with champagne.

Baerri Siberian Sturgeon (Classic)

Baerri caviar comes from the Siberian sturgeon species. It’s not as common as the Russian Osetra, but it’s highly preferred by those who have indulged in its flavourful roe.

The Baerri Siberian Sturgeon takes four years to mature enough to harvest its eggs. Once harvested, the roe is smaller than many other types of caviar and black in colour. 

The Siberian sturgeon’s caviar is known for its sweet and fruity flavour. Since the eggs are dainty and pearl-sized, this caviar is used frequently at events where visual elegance is the goal. Its delicate texture and mild flavouring make Baerri caviar a favourite for beginners through to connoisseurs. 

Farm-raised Baerri Siberian caviar has a strong, powerful salinity that is complemented by its nutty, fruity flavour. Because it’s a mild, sweet roe, it’s frequently paired with herbal and zesty wines that help intensify the caviar’s natural flavour.

Choose One or Both, You Can’t Go Wrong!

Now that you know more about these these caviar types, the final decision of whether you order Osetra or Baerri is up to you. Why not try them both and choose your favourite with your own taste buds?

As with all caviars, whichever brand you choose should be kept refrigerated at all times and will be optimal if used within four to six weeks. Once you open your caviar, be sure to consume it within three days.

"osetra
Sturgeon Caviar

Osetra caviar is one of the most prized and expensive types of caviar

When you’re looking for the best caviar, Osetra is near the top of the list, bested only by Beluga in price but not always taste. This type of prized, coveted caviar comes from the Osetra sturgeon, a special type of fish that is bordering on extinction in its native habitats. ‘Osetra’ itself is a Russian word that originally means any type of sturgeon harvested for caviar but has, over time, become the label of this specific fish.

Osetra is a generic term for the species Acipenser gueldenstaedtii, a type of sturgeon that has a firm texture but is relatively small. The Siberian sturgeon, on the other hand, or the Acipenser Baerii is popular because it is able to produce more caviar at a faster rate than the Acipenser gueldenstaedtii. Its original homestead is the Russian Federation territory that is farmed all over the world. Both of these are offered at myCaviar.
Sturgeon are sourced primarily around Russia and there are multiple species in the surrounding territories. You’ll find Beluga, Sevruga, and Sterlet near the Osetra habitats. One of the most common is the Siberian sturgeon because it’s such a hardy species that can adapt to just about any type of ecosystem.
Osetra sturgeon are deep brown or gold in colour and can live up to 50 years, becoming anywhere from 50 – 400 pounds during that time. The lighter shaded fish tend to have the richest flavour, making them more in demand. There are even some sturgeon that have a golden colour to them, although they are the most rare varieties. The caviar from these fish are golden-yellow and very flavourful.

Originally referring to any fish caught in Imperial Russia, ‘Osetra’ now pertains to the Caspian Ossetra on the brink of extinction due to overfishing. Sturgeon farms populate Osetra, but in their native habitat, they are frequently killed for their eggs rather than farmed and milked.
The sturgeon themselves are able to continue reproducing in farms, but may not be in their native habitats much longer due to this practice. Significant declines in the number of sturgeon populations in recent decades are partly attributed to the increase in the market for caviar.
This decline in numbers has led to an increase in artificial cultivation of Ossetra on farms. Countries like Russia, China, USA, and Iran started the first artificial farms, with others following them, helping the overall population of sturgeon to thrive even though their natural environment numbers are declining.
In farms, sturgeon can be checked without any damage to them by ultrasound scans to determine if they are male or female and if they have any eggs ready to be milked. The milking process is also harmless and the fish can be released back into the waters.

Osetra, being more difficult to find and richer in flavour, are impressive when served with any meal and are frequently found at high-level galas and parties.

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