Our caviar story


Originally, caviar comes from sturgeons living in the Caspian Sea. Iran and Russia were the biggest world producers of caviar until the fish population decreased dramatically.

In 1973, the CITES convention introduced quotas for fishing wild sturgeon. Unfortunately, in 2009, the species was still endangered and the production of caviar from wild sturgeon was thus banned.

Sturgeon is a very fragile fish which needs a pure environment with clear water, a specific salinity level and quality food. Pollution impacts its living environment as well as fishing. As a result, the species – in its natural habitat – is endangered.


The Baracaviar selection of caviar comes from farms in China. These farms are lakes surrounded by forests and mountains. These are semi-wild farms, where the water is controlled and checked every day to ensure the best environment for sturgeons.


Baracaviar offers caviar from three species of sturgeons, which are renowned for their quality and taste throughout the world: Sevruga, Ossetra and Beluga sturgeons. We only select caviar from these three species.

All the caviars from Baracaviar follow the Malossol process. This is the highest quality method of preserving caviar. The caviar is lightly salted and pickled and put fresh in a tin. From the farm to your table, no more than 10 days will pass.

This process ensures the caviar is fresh and with full flavor, and that all virtues are preserved. Caviar is recognized for its nutritional, antioxidant, energizing and regenerating properties. It is also considered as a powerful aphrodisiac since the time of the Greeks and Persians.