Summary
When at Bacalalo, in Barcelona's Mercat del Ninot, we started seeing customers asking for Nacarii caviar, we knew something had changed in the Spanish caviar market. In this guide: Who is Nacarii: the history of a pioneering farm in Girona, The production process: why Alt Empordà water matters, Nacarii caviar varieties: what's on the market.
Nacarii Caviar: The Caviar from Girona Conquering Spain
When at Bacalalo, in Barcelona's Mercat del Ninot, we started seeing customers asking for Nacarii caviar, we knew something had changed in the Spanish caviar market. A Catalan brand, produced less than 100 km from Barcelona, was generating the same level of interest as the big Iranian and French names. It's no coincidence: Nacarii has done something very difficult in luxury gastronomy, which is to build a real reputation from scratch with a product that justifies it.
This guide explains what Nacarii is, how it produces its caviar, what varieties it offers, at what price it can be found, and how it compares to other benchmark caviars. If you are curious about genuine Spanish caviar, you have come to the right place.
Who is Nacarii: the history of a pioneering farm in Girona
Nacarii was founded in 2003 at the facilities of Piscifactoría de l'Alt Empordà, in Vilaüt (Girona), within the Alt Empordà region. The parent company has been working in freshwater aquaculture in the province of Girona for decades, and the decision to produce caviar was a natural evolution towards the premium segment.
The project began with Adriatic sturgeons (Acipenser naccarii), the species that gives the brand its name. This sturgeon is native to the Italian Adriatic rivers and was for centuries an important source of caviar in the Mediterranean before overfishing led to its practical extinction in its natural habitat. The choice of this species was not arbitrary: Acipenser naccarii adapts well to the climatic conditions of the northeast of the Iberian Peninsula and produces caviar with very particular organoleptic characteristics.
The process to the first harvest of quality caviar requires extreme patience. Acipenser naccarii sturgeons take between 7 and 12 years to reach sexual maturity and produce roe of sufficient quality. Nacarii invested years before having a product ready for market, which explains why the first commercial batches of Nacarii caviar appeared around 2010-2012.
The production process: why Alt Empordà water matters
The quality of Nacarii caviar is not only explained by the species, but by the specific production conditions in the Alt Empordà. The facilities use water from natural aquifers in the area, with a temperature and mineral composition that remain stable throughout the year. The sturgeons grow in running water ponds, with low population densities that simulate conditions closer to the natural environment than intensive farms.
The feeding of the sturgeons is another determining factor. Nacarii uses feed specifically formulated for the species, without growth hormones, with strict control of the nutritional composition. The fat profile of the diet directly affects the final taste of the caviar, as the roe accumulates the lipids the animal ingests.
The slaughter and extraction of the roe are carried out with the same seasonality criteria used in natural fishing: the autumn and winter months, when the water temperature drops, are the optimal time. Roe at this stage has greater membrane firmness and better flavor concentration.
Curing follows the classic malossol method: minimum salt content (between 3% and 3.5% in the final product), temperature control throughout the process, and packaging in the famous round tinplate cans that characterize high-end caviar. The shelf life of properly packaged Nacarii caviar is 4 to 6 months refrigerated.
Nacarii caviar varieties: what's on the market
Nacarii has progressively expanded its catalog, working with several sturgeon species in addition to the original Adriatic.
Nacarii Classic (Acipenser naccarii): The base product, the brand's benchmark. Medium-large grains (2.5-3 mm), dark gray to black color, smooth and creamy flavor with milky notes and a persistent finish. It is the caviar that most surprises those who try it without prior expectations: its smoothness does not imply a lack of character, but elegance.
Nacarii Osetra (Acipenser gueldenstaedtii): Produced with the Caspian Sea osetra species, raised in the Girona facilities. The grains are golden to brown, between 2.5 and 3.5 mm. The flavor has more marine notes and a certain salinity with a hazelnut aftertaste that brings it closer to classic Caspian osetra. Considered the most complex product in the range.
Nacarii Siberian (Acipenser baerii): The Siberian sturgeon produces a small-medium grained caviar, intense black color, with a more mineral and direct flavor. The price is somewhat more accessible within the range, which makes it interesting as an entry point.
The price of Nacarii caviar in the Spanish market ranges between €60 and €120 per 30g depending on the variety and point of sale. The 50g and 100g presentations have a better price per gram. In the online market, prices are somewhat more competitive than in premium physical stores.
Bacalalo Products
Mujol Shikran Selection - Premium Roe with Smo...
€6.95
Assortment "The Great Beluga Gift"
€227.91
Black Mullet Shikran 550g - Smoked Herring and...
€27.95
Sevruga Caviar
€100.00
Refrigerated delivery 24-48h to all of Peninsular Spain
Nacarii compared to other Spanish and European caviars
Spain has another benchmark producer: Riofrío, in the province of Granada, which has been producing certified organic Acipenser naccarii caviar since the late 1980s. Riofrío is the best-known organic caviar in the country and probably the most exported.
The comparison between Nacarii caviar and Riofrío is inevitable for enthusiasts. The differences are subtle but perceptible:
- Riofrío has an organic certification that Nacarii does not pursue in the same way, although it also does not use hormones or antibiotics.
- Riofrío's water comes from the Frío River (hence the name) in Sierra Nevada, with mineral characteristics different from the water in Alt Empordà.
- The flavor profile of Riofrío tends to be cleaner and more neutral; Adriatic Nacarii is creamier and has a longer aftertaste.
- In terms of price, both compete in similar ranges in the Spanish market.
In the European context, Nacarii is compared with producers such as Sturia (France), Agroittica Lombarda (Italy, Calvisius brand), and Karat (Poland). The quality level is comparable, with different styles depending on the water source and the predominant species.
How to serve Nacarii caviar to maximize its potential
Nacarii caviar, like any quality sturgeon caviar, requires a minimum serving protocol to express its full potential.
Serving temperature: between 2°C and 6°C. Remove from the refrigerator 5-10 minutes before serving. If you serve it directly on ice (the classic method, the tin on a bowl with crushed ice), the cold is perfect.
Amount per person: 10-20g as an accompaniment, 30-50g as the star of an appetizer, 50-100g if it is the main course of a tasting.
Utensils: mother-of-pearl, bone, or ceramic. Metal interferes with the taste. Mother-of-pearl spoons are not an aesthetic whim; they are functionally relevant.
What to pair it with: buckwheat blinis, thin rye bread toasts, boiled potato with butter, or directly on the back of the hand (the "snuff test" or traditional method among tasters). Avoid garnishes with dominant flavors that mask the caviar.
Pairing: brut nature or extra brut champagne, very cold vodka (the Russian tradition is valid and works), brut nature cava, or a Chablis Premier Cru. Whites with a lot of oak are not the best option because they compete with the aromas of the caviar.
Bacalalo Products
Mujol Shikran Selection - Premium Roe with Smo...
€6.95
Assortment "The Great Beluga Gift"
€227.91
Black Mullet Shikran 550g - Smoked Herring and...
€27.95
Sevruga Caviar
€100.00
Refrigerated delivery 24-48h to all of Peninsular Spain
Frequently Asked Questions
Where is Nacarii caviar produced?
Nacarii caviar is produced at the facilities of Piscifactoría de l'Alt Empordà, in Vilaüt (Girona), within the Alt Empordà region, in Catalonia. Production uses water from natural aquifers in the area and sturgeons of various species raised without growth hormones.
What sturgeon species does Nacarii use?
The main species for Nacarii is Acipenser naccarii (Adriatic sturgeon), from which the brand name comes. It also produces with Acipenser gueldenstaedtii (osetra) and Acipenser baerii (Siberian), which results in varieties with distinct flavor profiles within the catalog.
How much does Nacarii caviar cost?
Prices range from €60 to €120 per 30g depending on the variety. The 50g and 100g presentations offer a better price per gram. The classic Acipenser naccarii variety is generally the most accessible within the range; Osetra has a slightly higher price due to the demand for that species.
How does Nacarii caviar compare to Riofrío?
Both are high-quality Spanish aquaculture sturgeon caviars. Riofrío has organic certification and produces in Granada with water from Sierra Nevada; Nacarii produces in Girona with water from the Alt Empordà aquifers. The flavor of Adriatic Nacarii tends to be creamier; Riofrío is cleaner and more neutral. They are distinct styles rather than distinct quality levels.
Is Acipenser naccarii an endangered species?
The Adriatic sturgeon (Acipenser naccarii) is classified as "critically endangered" in its natural habitat. Nacarii contributes to its conservation by maintaining a captive breeding population. Aquaculture production reduces pressure on wild populations, although Nacarii's objective is commercial, not reintroduction into the wild.
Where can I buy Nacarii caviar in Spain?
Nacarii caviar is distributed in gourmet stores in Barcelona and Madrid, in its own online store, and through specialized distributors throughout the national territory. Some premium supermarket chains in Catalonia also carry it in their refrigerated fresh section.
How long does Nacarii caviar last once opened?
Once opened, Nacarii caviar should be consumed within a maximum of 2-3 days, stored in the coldest part of the refrigerator (0-4°C). Covering it well with plastic wrap in direct contact with the caviar helps reduce oxidation. Do not refreeze once opened.
