Nacarii: The Spanish Caviar from Barcelona (Guide and Comparison)

Nacarii is one of the most interesting projects in the Spanish caviar sector in recent years. A company that produces sturgeon caviar in Spain — specifically in Catalonia — and has achieved significant visibility in both the national and international markets. When someone searches for "Spanish caviar" on Google, Nacarii is one of the first references that appears, and that's no accident: it's the result of serious positioning work and a product that backs up the communication.

We are Bacalalo. We have been selling gourmet seafood products since 1990 in Barcelona's Mercat del Ninot, and for several years now we have offered Iranian Caspian caviar in our store. This guide honestly compares the two proposals.

What is Nacarii?

Nacarii is a Spanish company dedicated to the production and commercialization of farmed sturgeon caviar in Catalonia. They work with sturgeons of the species Acipenser baerii (Siberian sturgeon), one of the most widely used species in global caviar aquaculture due to its adaptability to captivity and its reasonably short maturation cycle compared to other species.

Their aquaculture facility benefits from the high-quality water from the Pyrenees, which is one of the factors they mention as differentiating their product. The cold, clean water of Pyrenean origin creates breeding conditions that closely reproduce those of the cold regions where these sturgeons originated.

Nacarii proudly positions itself in the "Spanish caviar" or "local caviar" niche, appealing to buyers who value local products, the sustainability of aquaculture over imported caviar, and the direct traceability of production they can experience firsthand.

Their distribution includes direct online sales, presence in specialized gourmet stores in Spain, and export to some European markets. They have gained references in high-end Spanish restaurants, which gives visibility and credibility to their product.

Nacarii Catalog

Nacarii primarily works with the Acipenser baerii species and in some years with other species depending on the availability of their production. Their usual lines include:

• Nacarii Classic Caviar: Their entry-level product. Medium-sized eggs, balanced flavor profile, packaged in 30g, 50g, and 100g formats.
• Nacarii Selection Caviar: Selection of larger eggs with more careful maturation. More expressive profile, higher price.
• Nacarii Gold Caviar: Their premium product, with eggs from the most mature batches and stricter selection. The most expensive version in their catalog.
• Special formats: In certain seasons, they offer gift formats, special packaging for events, or limited edition references linked to particular harvests.

Nacarii's prices are in the premium segment of the Spanish market, with their entry-level products starting at approximately €25-35 for 30g and their Gold versions exceeding €60-80 for the same format.

Iranian Caspian Caviar vs. Spanish Caviar: An Honest Comparison

This is the comparison that generates the most interest for those who visit this page. And here we will try to be especially honest, because we are an interested party in the outcome.

Nacarii has real advantages. We won't say otherwise. Locally produced caviar has perfect and direct traceability — you can go and see where it's produced. Aquaculture in high-quality Pyrenean waters produces a product with its own unique characteristics. And the argument of sustainability and proximity carries weight: caviar produced in Spain that doesn't require intercontinental cold chain transport has a smaller logistical footprint.

The organoleptic profile of well-prepared Acipenser baerii is good. The roe has a smooth, clean flavor, with notes of butter and a hint of hazelnut. For someone who hasn't tried much caviar, it's a pleasant and surprising experience.

Iranian Caspian caviar has a different profile. And in our professional assessment — honestly subjective but based on years of working with the product — more complex. Caspian species (Huso huso for Beluga, Acipenser gueldenstaedtii for Osetra, Acipenser stellatus for Sevruga) have evolved over millions of years in the specific conditions of the Caspian, and their organoleptic profile has a depth and complexity that aquaculture of Siberian species in Europe only partially reproduces.

Iranian Osetra has notes of deep sea, butter, hazelnut, and a persistence on the palate that is difficult to find in caviars of other origins. Caspian Beluga has a roe texture (large, firm, gently bursting) that has no equivalent. Sevruga offers a mineral and iodized intensity that is exclusive to the species in its original habitat.

This is not a marketing statement. It is the reason why Caspian caviar has been the global benchmark for centuries and the reason why all other caviars in the world are compared to it. Nacarii makes a good product, but it is measuring itself against a historical benchmark of enormous quality.

Comparison Table

Who Each Is For

Nacarii has a powerful selling point for a specific buyer profile: someone who values local products, local sustainability, the ability to know the origin of what they eat, and a smoother flavor profile that may be more accessible for those new to caviar.

The Iranian Caspian caviar offered by Bacalalo has a different appeal: the more complex flavor profile and the specialization in the species and origin that have defined what the world understands as "benchmark caviar" for centuries.

Neither option is wrong. They are different profiles for buyers with different priorities.

Honest Opinion

Choose Nacarii if:

• You want Spanish-produced caviar with 100% local traceability
• You value the proximity and sustainability of local aquaculture products
• You prefer a smoother flavor profile as a first approach to caviar
• You want to support a quality aquaculture project made in Spain

Choose Bacalalo if:

• You want Iranian Caspian caviar, the historical global benchmark
• You are looking for Beluga, Osetra, or Sevruga varieties from the classic Caspian species
• You want to complement your caviar with other premium seafood products in one order
• You are looking for the most complex and deep flavor profile that caviar can offer

Frequently Asked Questions

Is Nacarii the best Spanish caviar?
Nacarii is one of the most consolidated and recognized Spanish caviar projects, but it is not the only one. In Spain, there are other sturgeon caviar productions, such as Riofrio in Granada (Acipenser naccarii, which gives the project its name, although they are distinct companies) or smaller productions in various regions. Nacarii has a good reputation and visibility, but "the best" is always a subjective evaluation.

Is Spanish-produced caviar worse than Caspian caviar?
It is not worse in absolute terms — it is different. European aquaculture caviar has its own flavor profiles that many consumers appreciate, especially those looking for something smoother. What industry experts agree on is that the complexity of Iranian Caspian caviar from classic species (Beluga, Osetra, Sevruga) is difficult to match. For a first-time buyer, Spanish caviar can be a good introduction before exploring Caspian.

Is Acipenser baerii caviar authentic caviar?
Yes. The term "caviar" refers to the roe of any sturgeon species. Acipenser baerii produces authentic caviar, although with different characteristics from Caspian. The European Union recognizes caviar from any sturgeon species as caviar in legal labeling.

How much does Nacarii caviar cost?
Nacarii prices vary by range and format. Their entry-level products (30g) range from approximately €25 to €35, while their premium lines can exceed €60-80 for 30g. For comparison, check our store for updated Caspian caviar prices.

Where can you buy Nacarii?
Nacarii sells online on its official website and has a presence in specialized gourmet stores in Barcelona and other cities. It also appears in some high-end restaurants that work with local, traceable products.