Siberian Sturgeon Caviar from Georgia (Eastern Europe)
Siberian sturgeon caviar from Georgia (the country, located in Eastern Europe / the Caucasus region — not the U.S. state) is produced from Acipenser baerii raised on modern Georgian aquaculture farms. These farms are primarily located in western Georgia, where pristine mountain-fed freshwater and naturally stable temperatures create ideal conditions for high-quality sturgeon cultivation.
Here’s what characterizes it:
Flavor Profile
Refined, clean, and elegant:
Less briny than traditional Caspian osetra and more delicate than beluga, making it approachable yet sophisticated.
Buttery with subtle nutty undertones:
A hallmark of Siberian sturgeon, enhanced by Georgia’s mineral-rich freshwater sources, which contribute to a notably pure, clean finish.
Smooth and balanced:
Well-rounded flavor without sharp salinity or fishiness.
Texture
Medium-sized grains:
Typically ranging from 2.2–2.8 mm.
Gentle pop:
Softer than osetra, yet pleasantly resilient.
Silky mouthfeel:
Creamy, smooth, and luxurious on the palate.
Appearance
Dark gray to deep onyx black, sometimes showing hints of steel or olive depending on the harvest.
Uniform luster and consistent bead size — qualities associated with tightly controlled farming and harvesting practices used by Georgian producers.
Production Qualities
High water purity:
Sturgeon are raised in cold, oxygen-rich, mountain-fed freshwater systems, contributing to the caviar’s clean, mineral-forward profile.
Sustainable aquaculture:
Produced using responsible, farm-raised methods in closed or semi-closed systems. Wild sturgeon populations in the region are protected, and no wild harvesting is involved.
Slow maturation:
Siberian sturgeon require 6–8+ years to reach maturity, allowing for deeper flavor development and superior roe quality.
Culinary Profile
Excellent for classic caviar service:
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Blinis
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Crème fraîche
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Toast points
Pairs exceptionally well with:
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Dry Champagne or brut nature sparkling wines
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Chilled vodka
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Light, buttery dishes such as scallops, potatoes, or soft scrambled eggs
Country of Origin
Siberian Sturgeon Caviar — Product of Georgia (Eastern Europe)
