Baeri Caviar

As a precaution, we do not recommend that our pregnant customers consume caviar.

However, we can suggest pasteurized alternatives such as our taramas or koshkas, including caviar tarama or our wild salmon roe.

You’ll find a variety of caviar recipe ideas on our blog.

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The pairing of white vodka and caviar is an obvious choice — a perfect match in the purest Russian tradition, especially suitable for strong or briny caviars like Baïka®, Sevruga, or Ossetra Royal.

For milder caviars like Beluga, Daurenki®, or Ossetra Impérial, we recommend a lightly dosed champagne or white wines that offer a balanced mix of acidity and maturity to awaken the palate and let the roe release their subtle marine flavors and delicate notes of dried fruits.

Contrary to popular belief, non-dosage champagnes (brut nature) should be avoided, as their sharpness can overpower the caviar.

Ossetra caviar? Baïka® Baeri? Sevruga Steluga®? Daurenki® or Beluga caviar?

To explore our different caviar types and find the one that suits your first tasting experience, we recommend reading the article “Which Caviar to Choose?”, which guides you through the unique characteristics of Petrossian caviars.

Unopened, caviar can be kept in the refrigerator at 0–4 °C (32–39 °F) for about one month.

Once opened, it must be consumed within 24 hours, and stored in the fridge.

Caviar should never be frozen, as it would alter its texture.

Caviar should be enjoyed using a special spoon (also known as a "palette") made of mother-of-pearl, stainless steel, or hardwood. Silver is to be avoided, as it can oxidize and alter the taste of the caviar.

Explore our curated selection of caviar serving accessories to enhance your tasting experience.

Less is more! Caviar is best enjoyed on its own for a first tasting, or simply served on lightly buttered toast or blinis.

Our caviar comes from various carefully selected farms around the world that strictly adhere to Petrossian’s quality standards. These partner farms are located:

– In Europe, including France, Bulgaria, Italy, and Poland

– In other regions such as South America, Asia, and Africa

You can find the specific origin of each caviar in its product description under “More product information.”

Immediately after harvesting, the caviar is shipped to Petrossian’s workshops in Paris, New York, and London, where our caviar experts begin the refinement and classification process. This maturation phase lasts from 3 to 12 months, depending on the caviar and the desired intensity of flavor.

This Petrossian know-how transforms a raw, salty caviar into one with developed, complex, and signature aromas, worthy of great caviar.