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Black River Caviar Raceway Basins in Autumn

It’s Harvest Time

By Sarah Mayo | May 22, 2023

Black River’s first shipment of 2023 Oscietra just arrived. Our harvest started on April 5 this year, a little later than last year because of historically high, end-of-summer temperatures in Uruguay. Since our fish are raised in flowing water channeled direct from the Rio Negro, and not in temperature controlled tanks, the fish take their…

7x Caviar Club December

Gift Pure Caviar Joy

By Sarah Mayo | November 27, 2021

It’s the season to celebrate and enjoy time with family and friends.  Gift Black River Caviar and make the celebrations even more memorable by sharing a festive caviar experience in the comfort of your holiday home! Black River Caviar makes entertaining easy with our curated caviar gifts that combine premium Russian Oscietra caviar with gourmet…

Rustic baby potatoes with cream foam and caviar Copy

By Amy Herrick | April 22, 2021

Makes 20 Servings Ingredients 20 small baby potatoes (even-sized) 1 tsp of olive oil 2 tsp of salt 120 g of cream cheese (4 oz) 100 g of Black River Caviar (3.5 oz) Preparation Heat the oven at 200 °C (400 °F). Wash the baby potatoes, drain them, and poke them with a fork. Place them…

Caviar makes a great wedding experience

Weddings Love Caviar

By Amy Herrick | April 8, 2019

Weddings are about celebration, family and friends. Caviar is about sustainable luxury and culinary sophistication. Together they make a perfect combination. Black River Caviar recently attended the Wedding and Bridal Expo in San Diego to showcase its premium caviar farmed exclusively in the Southern Hemisphere and introduce brides, grooms and wedding planners to the idea…

Champagne and Caviar for Awards Season

By Amy Herrick | February 19, 2019

The Golden Soirée What could be better than champagne and caviar on the eve of the biggest awards show in Hollywood? The Golden Soirée is an invite-only red carpet gala celebrating the Make-A-Wish® Foundation and the awards season. Hosted by Tattinger Champagne and Black River Caviar this special night is expected to draw nominees including Göran Lundström…


By Amy Herrick | February 18, 2019

Aspen’s premiere supper club is 7908. Chef Craig Walker’s culinary innovation is on display with Aspen Nachos a signature dish featuring Black River Caviar’s Imperial Oscietra. It’s the perfect starter for an evening of dining or a light snack at the bar. Eat, Drink, Dance is the motto here and the club takes its name…

Black River Caviar Mentioned in International Gourmet Food Award Nominations

By Amy Herrick | January 22, 2019

Whether you are a classically trained French Chef from Burgandy or a self-taught food critic from Los Angeles, you know the fulfillment and enjoyment of indulging in the world’s finest foods. The appreciation of the preparation, skill, science, and art that empower a food or a dish to reach its highest potential are not lost…

Redbird Restaurant: Champagne and Caviar Dinner

By Amy Herrick | November 12, 2018

Known for its amazing signature cocktails and masterfully curated wine list, Redbird is also one of Los Angeles’ most beautiful restaurants.  And Black River Caviar is excited to be featured at Chef Neal Fraser’s Champagne and Caviar Dinner, Thursday, November 15, 2018. The menu is amazing (see below) and we hope to see you there. MENU Featuring Kaluga, Tradition,…

Dégustation de caviar classique

By Amy Herrick | August 7, 2018

Fait du 24 unités Ingrédients 200 cc de crème épaisse 2 oeufs 2 échalotes 2 cuillères à soupe de câpres ½ concombre 3 tranches de pain de mie 20 g de beurre (0,7 oz) 2 citrons 2 bâtons d’aneth frais Star ice, au goût 12 mini blinis Garniture 50 g de caviar de rivière noire…

Blinis con una bola de crema y caviar

By Amy Herrick | August 7, 2018

Hace 30 panqueques (10 cm / 4 de diámetro) Ingredientes Blinis 360 g (12.7 oz) de harina 1 cucharadita de sal 5 cucharaditas de polvo de hornear 3 cucharadas de azúcar 2 yemas 560 ml (19 oz) de leche 25 g (0.9 oz) de mantequilla 2 claras de huevo Cubierta 400 g (14 oz) de…