Siberian Sturgeon Caviar

Siberian sturgeon is mostly prized for its dark and glossy caviar. As the name suggests, Siberian sturgeon (Acipenser baerii) is mainly associated with Siberian rivers, lakes, and seas. The population is listed as endangered on the IUCN Red List, and caviar is mostly harvested from farm-raised sturgeons.

This caviar ranges from dark brown to black, and it typically has medium-sized, glistening beads. The flavor is earthy, nutty, buttery, and subtly sweet. It can be served on its own—preferably well-chilled—or paired with simple dishes such as the classic combination of blini pancakes and crème fraiche.

By the 1990s, the number of sturgeons significantly declined, mostly due to overfishing and pollution. Several countries now ban the sales of wild caviar for various environmental and political reasons. At the same time, aqua farms became the future of caviar trade.

Sustainable and ethical farms are now the most reliable places to buy caviar. Their caviar is more consistent since the sturgeons are fed a controlled diet. This has also influenced the price, and caviar has become more accessible. Caviar trade now does not depend on the location, and the focus has been shifted to the type of sturgeon—which should always be clearly labeled—and ethical and sustainable harvesting methods.