Summary
When we at Bacalalo, in Barcelona's Mercat del Ninot, started seeing customers asking for Nacarii caviar, we knew something had changed in the Spanish caviar market. In this guide: Who is Nacarii: the story 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 Girona Caviar Conquering Spain
When we at Bacalalo, in Barcelona's Mercat del Ninot, 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 major Iranian and French names. This is 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 authentic Spanish caviar, you have come to the right place.
Who is Nacarii: the story 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 sturgeon (Acipenser naccarii), the species that gives the brand its name. This sturgeon originated in the Italian Adriatic rivers and was for centuries an important source of caviar in the Mediterranean before overfishing led it to practical extinction in its natural habitat. The choice of this species was not arbitrary: the Acipenser naccarii adapts well to the climatic conditions of the peninsular northeast and produces caviar with very particular organoleptic characteristics.
The process to the first harvest of quality caviar requires extreme patience. Acipenser naccarii sturgeon 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 explained not only by the species, but by the specific production conditions in 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 sturgeon grow in running water ponds, with low population densities that simulate conditions closer to the natural environment than intensive farms.
The feeding of the sturgeon is another determining factor. Nacarii uses feeds specifically formulated for the species, without growth hormones, with strict control over the nutritional composition. The fat profile of the feed directly affects the final taste of the caviar, as the roe accumulates the lipids ingested by the animal.
The slaughter and extraction of the roe is carried out with the same seasonality criterion used in natural fishing: the autumn and winter months, when the water temperature drops, are the optimal time. The 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 tin 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 one.
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 saltiness with a hazelnut aftertaste that brings it closer to classic Caspian osetra. Considered the most complex product in the range.
Nacarii Siberian (Acipenser baerii): Siberian sturgeon produces a small-to-medium-grained caviar, intense black in color, with a more mineral and direct flavor. The price is somewhat more accessible within the range, making it interesting as an entry point.
The price of Nacarii caviar in the Spanish market ranges between €60 and €120 for 30g depending on the variety and point of sale. 50g and 100g presentations have a better price per gram. In the online market, prices are somewhat more competitive than in premium physical stores.
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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 river Frío (hence the name) in Sierra Nevada, with mineral characteristics different from the water of Alt Empordà.
- Riofrío's flavor profile tends to be cleaner and more neutral; Adriatic Nacarii is creamier and has a greater 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 enjoy it to the fullest
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 with: buckwheat blinis, thin rye bread toasts, boiled potato with butter, or directly alone on the back of your hand (the "snuff test" or traditional method among tasters). Avoid garnishes with dominant flavors that overpower 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. White wines with too much oak are not the best option because they compete with the caviar's aromas.
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27,95 €
Caviar Sevruga
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Refrigerated shipping 24-48h to all of mainland Spain
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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 sturgeon 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 originates. It also produces with Acipenser gueldenstaedtii (osetra) and Acipenser baerii (Siberian), which results in varieties with distinct flavor profiles within its catalog.
How much does Nacarii caviar cost?
Prices range from €60 to €120 for 30g depending on the variety. 50g and 100g presentations offer a better price per gram. The classic variety of Acipenser naccarii 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 farmed 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 different styles rather than different levels of quality.
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 goal 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 the chilled 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.
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