T his is going to be an exceptional event.
W elcome to Black River Caviar. The First Caviar To Be Farmed In The Southern Hemisphere. For the past two decades, we have been breeding sturgeon of Russian origin under exacting standards in order to create exceptional caviar to please the most discriminating tastes.
History Over twenty years ago Black River Caviar pioneered sturgeon cultivation and production of our precious caviar in the Southern Hemisphere. The result has become one of the finest caviars in the world. Not only do we deliver the pinnacle of quality, our methods are truly sustainable and reflect our true devotion to preservation of the sturgeon species. Great caviar is something to be celebrated - and we strive to produce a product that is worthy of the greatest celebrations.
A Unique Concept Our caviar is unique. Based on decades of research and a strong tradition of epicurean delight, Black River Caviar is the result of a true combination of Science and Art. Our sturgeon are bred in the pristine waters of the Rio Negro whose headwaters originate in the southern highlands of Brazil.
The farm is designed to faithfuly mirror the habitat in which sturgeon live in the wild. In addition, harvesting of the caviar is done individually and not seasonally or as a school. By respecting the fishes’ quality of life and environment through the combination of the wild and the controlled, our sturgeons grow in a natural way, creating a more consistently avorful experience.
“Our fish never swim in the same water twice” The Río Negro river possesses excellent properties for sturgeon breeding. The Baygorria Dam, where our plant is located, stands on basaltic soil, free of contaminants and pollution, creating a completely natural area.
Our raceway system is fed directly with river water using gravity, avoiding the use of electric pumps, with a volume of flow of over 2,500 liters per second. This free-flow system, which avoids water recycling, differentiates us completely from the rest of the producers worldwide as we are able to mimic the natural flow of a river in our facilities, providing an authentic river feel for the fish, as if in the wild.
Pursue Perfection There are four factors that make perfection achievable: the natural environment,
European Union (PP-34F), the Uruguayan Agency of Aquatic Resources DINARA
the strict technical and sanitary controls under which sturgeon are bred,
(C-34), Brazil (DIPOA), Argentina (SENASA), Chile, Japan, and Russia, among
the use of our perfected and characteristic “recipe” to make caviar and
other regions. Furthermore, all of our exports undergo strict controls by CITES
the traceability. Each fish selected for production is micro-chipped at an early
(Convention of International Trade in Endangered Species), ensuring our caviar’s
age in order to monitor its progress and the quality of the caviar it produces.
authenticity. Besides guaranteeing the quality, we have also optimized the
Both its parents are also micro-chipped. This process has been certified
distribution processes in order to reach any part of the world with our product in
and endorsed by international and local agencies: United States (HACCP),
the best condition, with a minimal carbon footprint.
Sevugra
Oscietra
Beluga
Sevruga caviar eggs are a pearlescent grey,
Oscietra, Osetra, or Asetra caviar is one of the
In 2005, the United States made it illegal
and smaller in size than other sturgeon.
most prized and expensive types of caviar. It
to import beluga sturgeon into the country.
The flavor is more pronounced than other
is obtained from the Oscietra sturgeon which
However, beluga hybrid species are still for
varieties, often described as saltier, but it can
weighs 50-400 pounds and can live up to 50
sale in the country.
vary depending on the origin of the fish. The
years.
caviar is packaged and sold in red tins. Oscietra caviar varies in color from deep brown to gold. Lighter varieties are more sought after, as they have the richest flavor and come from the oldest of sturgeon. Golden Ossetra is a rare form of Ossetra caviar, and is golden-yellow in color with a very rich flavor.
The Four Selections The renowned Black River Caviar (oscietra) produced by Esturiones del Rio Negro
At the forefront of this artesanal selection process is the Black River Caviar Master,
S.A. at its beautiful sturgeon farm in rural Uruguay is classified in 4 categories:
who heads a team of caviar specialists clasifying the caviar according to various
•
Tradition - medium sized, darker colored eggs, rich nutty taste.
characteristics including size, color, appearance (firmness, texture, sparkle) and,
•
Royale - medium-large sized, slightly lighter color, rich nutty taste.
most importantly, the taste or flavor.
•
Imperial - large sized, light colored eggs, perfect appearance and taste.
•
Master Selection - the lightest, largest eggs with special qualities as defined
To meet the exacting standards of the Black River Caviar Master, all caviar for
by the Black River Caviar Master.
export must have an exquisite flavor that can satisfy a diverse range of tastes. In the search for perfection, the physical appearance of the caviar is an essential determinant in separating the good from the great to the truly exceptional.
Appreciating Caviar Traditionally caviar is served in a two-piece service set, the top holding the delicate
caviar’s natural flavor). Consider serving caviar on blinis with crème fraiche, thin
eggs and the bottom containing shaved ice. Using the bowl of your choice gently
toast points lightly coated with sweet butter, or on boiled petit potatoes.
transfer the caviar from its tin and nestle the bowl over ice to remain chilled throughout your indulgence.
Caviar should be kept in the coldest part of your refrigerator and should never be frozen. Ideally, it is best to purchase containers in increments you will consume
Caviar can be enjoyed in numerous ways. For an unadulterated experience, use one of our mother of pearl spoons (metal utensils will detract from the
in a single sitting.
Black River Caviar – Simply Incomparable! Expectations for caviar experiences have been rising for years. Serving caviar is an effortless way to raise the bar and make a statement. Celebs and five-star restaurants pioneered the way, and now caviar has become a key element of exceptional events (to the delight of foodies everywhere). From fine restaurants, private chefs, wedding planners and caterers, if you are serious about gourmet food, then caviar should be the cornerstone of your planning.
The Black River Caviar team will be happy to help you find the right caviar for you. We work tirelessly with fine restaurants, private chefs, wedding planners and caterers to make sure your caviar experience is beyond reproach. Let our Caviar Master work with you to get the party started.
Dynamic Dishes Classic Caviar Tasting The purest way to experience caviar is by doing a “bump”. For those just coming to world of caviar tastng, doing a bump is the technique of putting a dab of caviar on the back of your hand and eating it off in one bite. This provides an unadulterated taste, texture and sensation - everything magical about one of the world’s most exclusive foods. Of course many accompaniments such as vegetables, mini toasts, blinis, lemon whipped cream, and chopped eggs all
Sweet Potato Chips with Guacamole and Caviar Guac and chips are more than just a snack when you make them with sweet potatoes and caviar. A dish that is both elegant and casual is hard to find. Unless you are enjoying this flavorful and fun recipe with Black River Caviar. For every ten guests we recommend 200 grams of caviar.
offer rich complements and are worth exploring as well. More recipies at www.blackrivercaviar.com/category/culinary-tips
Perfect Plates Mini Toasts with Butter and Caviar
Tuna Tartar, Coconut Cream and Caviar
Simple, yet sophisticated. Enjoying caviar doesn’t have to take anything more
The perfect start to a multi-course meal. This dish has a hint of Asia with the
than the basics. For this recipe you can prepare a wonderful easy to eat hors
coconut milk and tuna sashimi. A dash of Latin America with avocado and lime,
d’oeuvres with some toast and butter. Preheat the oven at 180 °C (356 °F)
and all topped with caviar make starting a meal with this dish a ceremony in
and toast the bread until evenly brown. Serve each toast with fresh butter and
itself. A little goes a long way - 200 grams of caviar will make approximately
Black River Caviar. Each guest typically has four servings (one slice of toast,
20 servings.
quartered). Plan for about 20 grams of caviar per person. More recipies at www.blackrivercaviar.com/category/culinary-tips
Contact Graham Gaspard graham@blackrivercaviar.com (970) 547-1542