The Siberian sturgeon is an ancient fish species belonging to the sturgeon family – animals that existed during the time of the dinosaurs. Its natural habitat is in the great rivers of Siberia, such as the Ob, Irtysh, Lena, and Yenisei. Unlike other sturgeon species, it does not migrate to the sea but lives its entire life in freshwater – which makes it particularly well-suited for sustainable aquaculture.

Because it is hardier than, for example, Beluga or Osietra and matures faster (approx. 6–8 years), the Siberian sturgeon is one of the most important species for caviar production worldwide today. Its eggs are medium-sized, usually anthracite to dark brown, and are characterized by a pleasant nutty, harmonious taste.

Caspian Blue exclusively sources caviar from Siberian sturgeon from responsible, certified aquaculture – no wild catches, no compromises on quality or origin.

Caviar from Siberian sturgeon (Acipenser baerii) has a mild, elegant, and slightly nutty flavor, often described as particularly well-balanced and pleasantly approachable. The grains are medium-sized, the color ranges from deep gray to brown, and the texture is delicate but not too soft.

Especially newcomers to the world of caviar highly appreciate this roe – and for good reason: Baerii caviar is subtle and well-rounded in taste with a hint of sea freshness.

The grains burst gently on the tongue – not too firm, not too liquid – ideal for a first impression.

Whether on blinis, with egg, crème fraîche, or simply pure – this caviar can be enjoyed in many ways without overwhelming the palate.

Baerii caviar is generally a little more affordable than Beluga or Osietra, without compromising on quality or origin – ideal for a stylish introduction.

In short: Those who want to discover caviar often start here. Not because it's the simplest – but because it conveys the taste of "real caviar" without being overpowering.

After about 6 to 8 years, the female is ready to produce roe of sufficient quality for the first time. During this period, the fish is carefully cared for, fed, and monitored – entirely without artificial intervention or stress.

For comparison: A Beluga sturgeon needs 20 years or more

The Siberian sturgeon therefore offers an ideal balance of quality, sustainability, and time investment – perfect for responsible caviar enjoyment without compromise.

Oscietra caviar – also spelled Ossetra or Osetra – comes from the Russian Sturgeon (Acipenser gueldenstaedtii), a noble sturgeon species originally native to the Caspian, Black, and Azov Seas. This caviar is one of the three classic "royal caviars," alongside Beluga and Sevruga, and has been prized for centuries for its particularly complex flavor.

The Russian Sturgeon is a medium-sized sturgeon that takes 10 to 12 years to produce roe of true quality for the first time – this long maturation period ensures depth of flavor and a certain "luxury factor."

The eggs are medium to large, depending on the age of the fish, and shimmer in various shades from dark golden brown to hazelnut to anthracite gray. Generally, the lighter the color, the older and usually higher quality the caviar.

What makes it special is its characteristic taste:

Oscietra caviar is nutty, buttery, slightly briny, with a delicate oceanic note. It tastes balanced and elegant, yet with noticeable depth – ideal for connoisseurs, but also a favorite for anyone looking for the "true caviar taste" without immediately reaching for the expensive Beluga.

In short:
Oscietra is the connoisseur's caviar – not the loudest, but perhaps the most stylish.

Oscietra caviar comes from the Russian sturgeon (Acipenser gueldenstaedtii), which takes significantly longer to mature than the Siberian sturgeon (Baerii). While Baerii first produces roe after about 6–8 years, an Oscietra sturgeon needs 11 to 15 years – meaning more care, longer rearing, and higher effort.

Oscietra is more expensive because it is rarer, more complex to produce, and more complex in taste. It is caviar for connoisseurs – or for special occasions where you want more than just "good."

Not better – just different. Oscietra is the "gourmet caviar": bolder than Baerii, yet subtler than Beluga. Many connoisseurs say: If you truly understand what caviar can be, you eat Oscietra.

A dry Champagne, Blanc de Blancs, or an elegant white wine like Chablis or Riesling are ideal accompaniments. Important: not too sweet, not too dominant – the caviar remains the star.

No – please don't. Caviar is a fresh luxury product. Freezing changes the texture and spoils the taste. It's better to store it chilled and enjoy it fresh.

Caviar is a highly concentrated source of vitamins and minerals.

Rich in protein, monounsaturated fatty acids, and polyunsaturated omega-3 fatty acids (EPA + DHA).

It contains particularly high amounts of vitamin B12, D, phosphorus, and selenium, and is a natural source of iron and zinc.

Caviar offers a balanced composition of fatty acids – the omega-3 to omega-6 ratio is 1:1.