Baerii Sturgeon Caviar

Baerii is the caviar we sell most of, and the one we'd suggest to anyone buying caviar for the first time: Siberian sturgeon roe from a family-run farm in Italy, sent to you fresh rather than frozen.

• Tins full to the brim, from 15g to 100g
• 30–50g a head as a first course, or 50g spread over about 15 canapés
• Keep in the fridge; once opened, eat within 3 days (spoon not included)

We've worked with the same Italian farm for nearly ten years. Baerii is often compared to oscietre; we reckon it's closer to sevruga. All the caviar we sell is farmed (the wild trade is, rightly, all but closed).

Caviar isn't cheap, because a sturgeon takes years to mature before it gives any. Baerii is the most approachable way in. When it arrives, the best-before date will be at least three weeks away, and more typically eight.

How to serve caviar

Cold: straight from the fridge, with the tin on ice if you're making an occasion of it.

Spoon: mother-of-pearl, horn or plastic. Silver can taint the flavour.

With: blinis and crème fraîche, a buttered baked potato, or scrambled eggs. Or off the back of your hand, as the professionals taste it.

Questions

Is it frozen?
No. It's sold fresh and kept chilled.

How much do I need?
30–50g per person as a first course; 50g makes about 15 canapés.

How long does it keep?
Unopened, until the best-before date (at least three weeks from delivery). Once opened, 3 days in the fridge.

What's in it?
Siberian sturgeon roe, salt and a little E285 (borax), the traditional caviar preservative. It contains fish.

What's the difference from your Number 3?
Our Beluga/Baerii Number 3 is our finest grade.