BAERII (CAVIAR DE FRANCE)

Rossini Caviar has been given exclusivity in Scandinavia for the selling of French Caviar (Caviar de France), which is bred and produced at 8 river farms in the Bordeaux region.

The production techniques used in making Baerii Caviar (Caviar de France), result in a caviar different from other bred caviar by being sublime in both taste and consistency. It has a very delicate, mild and well balanced aftertaste of nuts, which is richly expressed by a mild and light salting.

Baerii Caviar (Caviar de France) has a good and pleasant egg size, and the colour varies on a scale from charcoal grey over black to golden brown. It should be stored chilled at temperatures between 0 and 4 degrees celsius.

The History of French Caviar:
At the beginning of the 20th Century the fine quality of caviar caught in the river Gironde was discovered and recognized. Following the establishing of 8 different production facilities between 1922 and 1923 in the territories of Saint-Seurin-d’Uzet (which hereafter quickly became the largest), Calonges, Plagne, Cavernes, Cambes, Rions and Blaye, the knowledge of French caviar became widespread.
The second world war led to a change in the environment in and around the rivers, and together with overfishing in Aquitaine this meant a massive reduction of the population of sturgeon in the region. In 1980 all were gone.

A New Beginning
In France one loves caviar. Actually France is the country in the world consuming most caviar per capita, and it imports 15% of the global production. In view of this a group of breeders decided in 1990 to re-establish caviar production in France. They imported sturgeon of the species ”Acipenser Baerii” from Siberia, which quickly adapted to the climate and began reproducing in captivity.

An extensive control throughout the production cycle, together with a minute selection of sturgeon at the right moment and stage in their development has contributed to a quality of Baerii Caviar (Caviar de France), which to-day is com-parable to the best qualities of Iranian and Russian caviar.

-  the female sturgeon is selecteed on the basis of quality and development of its eggs

-  the sturgeon is cleansed in special basins on land before the caviar is taken out

-  the caviar is handled traditionally and dry salted i laboratoriums approved by EU

-  the caviar is fresh and NOT pasteurized

-  a numbering system ensures that the caviar may be traced from the consumer directly back to the individual sturgeon

6 tonnes a year are produced, and in the coming 3 years it is expected that production will increase gradually to 15 tonnes a year.
Rossini Caviar offers Baerii (Caviar de France) in tins of 30 grammes, 50 grammes, 100 grammes and 125 grammes respectively. Larger tins are willingly packed by order.