All of our caviar is produced from sturgeon raised at our farm on the banks of the pristine waters of the Rio Negro in Uruguay. See our blog post on wild-raised caviar: http://www.blackrivercaviar.com/blog/wild-raised-production-of-caviar-our-facilities/
The quality of roe produced by our sturgeon allows our caviar master to use the malossol, or “little salt” method, to enhance its superb flavor.
Siberian Sturgeon (Acipenser Baerii):
Among the finest caviar in the world. You will find that our caviar has large grain, a fresh, clean, nutty taste and firm texture. We pride ourselves on consistent perfection and the only variance you will find is a natural range in color from light brown to jet-black.
Russian Oscietra (Acipenser Gueldenstaedtii):
Our finest caviar available. You will find that this caviar has an even larger grain than our Siberian. It has a firm texture with a fresh, clean, nutty taste reminiscent of walnuts and a wonderfully creamy finish. We pride ourselves on consistent perfection and the only variance being a natural range in color from dark brown to grey to golden.
The key factors that contribute to the quality and sustainable nature of our caviar are the pristine Rio Negro environment; strict technical and sanitary controls under which our sturgeon are bred, raised and harvested; the use of our perfected and totally unique “recipe” for caviar and high tech traceability of the fish from the moment they are born until the caviar is enjoyed at the table.
Black River Caviar is served exclusively onboard Seabourn Cruise Lines, winner for the past 5 years for Travel & Leisure’s “World’s Best” small-ship cruise line.