Reviews

“The best caviar I've had in a very long time. Ossetra from Uruguay. Sweet, fresh, fruity, sustainable.”

“There is a ‘cleanness’ about the taste that I really love. That it is malossol was a plus -- not too salty. A slight ocean aroma and flavor spoke of the open ocean rather than a swampy bay. The caviar has a nice pop -- the eggs dissolve with just a slight pressure on the roof of the mouth. The resulting liquid is buttery, creamy. A very superior caviar. Congratulations. All the planning and hard work pays off in the product.”

“Dispatched overnight, the always-fresh caviar has a clean, briny taste with a mildly nutty note and just the right pop.”

“Black River Caviar, harvested from Siberian sturgeon that are fed all-natural, organic feed, is the first wild-raised caviar on the market. It embraces the authentic malossol method (preserved in little salt), so that heavenly flavor is even more nuanced.”

“…the conditions of Uruguay’s Rio Negro are perfect for caviar production, and the outstanding flavor—combined with the Alcalde family’s responsible farming practices—have made Black River Caviar the toast of the town.”

“I was floored when I first tasted the product. The flavor is so clean.”

“The buttery globules are firm enough to roll over the palate, each revealing its perfectly round shape, but they dissolve with the slightest pressure into a soft cream with hints of nuts, salt and freshwater.”

“Black River Caviar tastes as if it came out of the Caspian Sea. The large grains hit you with an initial creamy, lightly salted pop, followed by a clean, briny finish.”

“Black River Ossetra Malossol Caviar is among the finest caviar in the world… Black River Caviar is clearly the premier substitute for wild ossetra sturgeon caviar.”

“When it comes to caviar you traditionally have a choice between the incredibly expensive and increasingly scarce wild variety from the Caspian Sea, the farm-raised variety produced with varying degrees of success around the globe, and a host of sub-par imitation or substitute options. Black River Caviar from Uruguay has ushered in a newer contender … the best of both worlds, dubbed ‘wild-raised.’”

“Black River Ossetra malossol…compares favorably with the wild Russian and Iranian product, a rich, nutty ossetra that makes me crave a cold glass of Krug.”

"When I first tasted Black River Caviar I was surprised how close it was to the wild variety. This "wild-raised’ caviar means you can enjoy great quality caviar without endangering the sturgeon species. I love it."

"Reminded me of my favorite caviar experience. After performing at the Mariinsky Theater in St. Petersburg, Russia we had caviar and vodka looking out on the River Neva. This is absolutely delicious caviar."