By Mia Tørring,
writing in "Eat with us" -
December/January edition

Rossini Caviar

In just under 100 years Maison Prunier at Dordogne in France has been the leading producer of Baerii Caviar, which is caviar from the sturgeon. Sturgeon is a freshwater fish, which originally comes from Siberia; when the stock fell heavily at the end of the 20th Century, Maison Prunier decided to simply import the sturgeon themselves, start their own caviar production and thus spare the stock in the Caspian Sea.

It went swimmingly, and to-day Rossini Caviar run by Jacob Marsin-Rossini in Copenhagen has obtained sole trading rights for Baerii Caviar in all of Scandinavia.
Baerii Caviar is the same as the caviar from the Caspian Sea. It is a fully salted, charcoal gray/golden brown caviar, which has matured for six months. The taste is milder and less rancid than Iranian caviar. It will keep for further 6 months, and is available in tins of 30 gr., 50 gr., 100 gr. and 125 gr., and the prices start at 398 Dkr.. Available a.o. at Takagi in Illum’s market.

Rossini Caviar also deal in a.o. Russian Kamchatka Crabs, trout roe and a specially
smoked salmon.