New York Times Column - Black River Caviar open tin ready to server

New York Times Column – To Indulge: Uruguayan Company Expands Caviar Offerings

Florence Fabricant wrote about Black River Caviar in the New York Times online, March 16 and in the newspaper March 18th:

Credit Dan Neville/The New York Times-

To Indulge: Uruguayan Company Expands Caviar Offerings
The first sturgeon caviar to be farm-raised in Uruguay was baerii, from Siberian sturgeon. The quality of the caviar, from the Rio Negro, was quite good, though baerii (acipenser baerii) does not have the creamy nuttiness, complexity, larger bead and often paler color of genuine osetra (acipenser gueldenstaedtii). The company Black River Caviar, is now producing osetra as well, and excellent examples of both types are available in the United States. The baerii is a bit smaller and firmer than the osetra: Black River Caviar, baerii $99 to $147, osetra $117 to $201 for about an ounce, with lighter colors more expensive. The osetra is temporarily out of stock and will be available next month, blackrivercaviar.com. I underlined.

Read the column here: http://www.nytimes.com/2015/03/18/dining/seamus-mullens-el-colmado-butchery-fits-in-the-neighborhood.html?ref=dining&_r=0

Author: Caviar Enthusiast