Siberian sturgeon from Georgia (the country) refers to caviar produced from Acipenser baerii raised on Georgian aquaculture farms—most notably in western regions such as Samegrelo and Adjara, where pristine mountain water and stable temperatures support high-quality sturgeon cultivation. Here’s what characterizes it:
Flavor Profile
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Refined, clean, and elegant: Less briny than Caspian osetra, more delicate than beluga.
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Buttery with nutty undertones: A classic Siberian sturgeon trait, but Georgian water sources often give the roe a particularly pure, mineral finish.
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Smooth and rounded: Balanced without sharp or fishy notes.
Texture
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Medium-sized grains: Generally 2.2–2.8 mm.
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Supple pop: Not as firm as osetra, but pleasantly resilient.
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Silky mouthfeel: Creamy and lush.
Appearance
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Dark gray to onyx black with hints of steel or olive, depending on the batch.
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Uniform shine and consistent bead size—qualities Georgian farms are known for due to strict handling controls.
Production Qualities
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High water purity: Georgian farms often use cold, oxygen-rich spring water from mountainous regions, contributing to clean-tasting roe.
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Sustainable aquaculture: These facilities typically rely on closed-cycle systems and strict anti-poaching measures, since wild sturgeon populations in the region are protected.
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Slow maturation: Siberian sturgeon take 6–8+ years to produce caviar, which enhances flavor development.
Culinary Profile
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Excellent for traditional caviar service (blinis, crème fraîche, toast points).
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Pairs well with:
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Dry Champagne or brut nature sparkling wines
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Cold vodka
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Light buttery dishes (scallops, potatoes, soft scrambled eggs)
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Country of Origin:
Siberian Osetra Caviar -Italy
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