Black RIver Caviar farm

Wild-raised production of caviar. How do we do it?

We would like to describe in some detail the principals which set apart our one of a kind farming facilities and allow us to set the standard for a totally new concept: the WILD-RAISED production of caviar.

To date the consumer has known about only two sources of caviar:

  1. The Caspian Sea area (Russia and Iran), where caviar is harvested from the wild sturgeon.
  2. The other known source is newer and less appetizing: it involves sturgeon being Farm-Raised. This process involves a closed circuit of recirculated waters (99%) in artificial pools or tanks, which require the overused water be treated with filters and chemical products.

From its inception, Black River Caviar sought out the perfect environment within which we knew we could match the quality of wild caviar production.

We have therefore designed all our facilities on our farm in such a way that they are harmoniously adapted to the environment and best utilize the pristine natural habitat that is the Rio Negro – Uruguay.

Our guiding philosophical principal is the recreation of ‘life in the wild’ for the sturgeon: from day one until the moment of our caviar harvesting.

Wall Street Journal article

Caviar Dreams – Wall Street Journal Article

If you haven’t already read it, check out the Wall Street Journal article that was written about Black River Caviar back in 2009!:

http://magazine.wsj.com/gatherer/the-specialist/caviar-dreams/

“We call it wild raised,” Gaspard says. Like cattle that wander the open, but fenced, plains of Montana, these fish lead a replica of real life, following their natural reproductive cycle. “When it’s time to swim upstream to spawn, we increase the water flow in the canals to simulate a return to the river,” Gaspard says.

Aerial view of the Black River Caviar production facility“These are not like goldfish in a pond getting fat,” Alcalde adds.

And with technology—in this case, microchips embedded in the fish’s snout—the farmers accurately monitor each individual fish’s egg development. Part of the expense of wild caviar comes from the random nature of sampling fish. “Fishermen don’t know what stage of pregnancy the fish are in. They have to kill so many to get enough for a high-quality tin,” Gaspard says. With such close monitoring, no fish is killed unless it’s ready for harvest.

This delicate attention to a sturgeon’s biography is what attracts chefs like Ford. “It’s important to trace the source,” Ford says. “Anytime you do that, you’re more respectful of what you’re working with.” And at Black River, they’re doing things properly, he says.

Read more about our wild-raised production of caviar here

spoon of caviar

5 facts you probably didn’t know about caviar

1.  The most expensive caviar in the world is from a 100 year old fish. Almas caviar is from the eggs of a 60-100 year old Iranian beluga sturgeon. It is around $35,000 per kilo, which is $1,000 per oz.

2.  You can hear caviar. The friction can be heard when you rub fish eggs together. Good caviar’s sound is clearly distinguishable and sounds like a cat’s purr.

3.  Caviar is rich in calcium and phosphorus, protein, selenium, iron, magnesium, and Vitamins B12 and B6.

4.  The word “caviar” didn’t originate from Russia. The word caviar originates from the Turkish khavyar, first appearing in English print in 1591.

5.  Caviar is one of the oldest delicacies. It came before raw oysters, truffles, and even Champagne. Caviar was sought-after by kings and the aristocracy. Ancient Greeks, Romans and Russian tsars were all known to splurge on caviar.