Black River Caviar has pioneered an entirely new concept in sustainable caviar. The caviar is harvested from Siberian sturgeon, originally imported as fertilized roe from Russia in 1995, then wild raised in Uruguay.

The sturgeon are fed an all-natural, organic feed. Black River Caviar’s Russian Caviar Master uses the malossol, or “little salt” method, to enhance the superb flavor of the caviar.

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From its inception, Black River Caviar sought out the perfect environment within which they could match the quality of wild caviar production.

Black River Caviar has designed all facilities on their farm in such a way that they are harmoniously adapted to the environment and best utilize the pristine natural habitat that is the Rio Negro in Uruguay.

Guiding Principal

The guiding philosophical principal of Black River Caviar is the recreation of ‘life in the wild’ for the sturgeon: from day one until the moment of caviar harvesting.

Black River Caviar facilities are divided into three areas:
1. The Hatchery
2. Baygorria Lake
3. The Raceways System

From Russia With Love

The imported Russian sturgeon eggs are housed in the Hatchery: an environment which simulates the bottom of the river where Russian sturgeon naturally spawn.

Then, over the next six to nine months, a natural classification is done – selecting the best young sturgeon to send to the lake. This environment corresponds very closely to that of the Caspian Sea with its slow and natural water streams. Here, in a stress-free environment, our fish are fed special organic feed and allowed to grow in the most healthy and natural way.

The Process

At this point all the females are tagged with a special microchip in order to literally follow their maturation process with the necessary detail required.

Once the females start to produce their first roe, they are moved to the Raceways systems, which again is a perfect simulation of the river delta and its requisite rapids.

This unprecedented system moves about 50 million Gallons through the Raceways each day – constantly guaranteeing that the water is 100% fresh and free-flowing. There is no need for any water recycling, or any kind of water treatments or filters.

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The volume of water running through the system guarantees a totally unspoiled environment in which the water is naturally oxygenated when flowing through the cascade system.

Dedication to Great Caviar

Due to this design the Black River Caviar team can work with the sturgeon twenty-four hours a day and are able to change the water speed, quantity and depth of each unit in order to simulate the females’ natural journey up the river.

The continuous exercise the Sturgeon get in this environment – constantly swimming against the fresh water streams – allows the fish to grow and mature in a fashion which ensures a quality akin to their wild counterparts.

The entire Black River Caviar operation is based on ensuring quality sturgeon by creating a uniquely planned environment that mimics the natural environment allowing for a completely new classification of caviar: not wild and not farm-raised – uniquely WILD-RAISED.

by Laurel Pine, Contributing Editor, Caviar, Truffles and Foie Gras / www.enjoyfoiegras.com

Laurel Pine
Author

Laurel Pine is the CEO and Founder of Laurel Pine Living Luxury. I am passionate about living life fully and luxuriously and celebrating every day. Food and drink is one of the ways people experience luxury, and it is my personal mission to connect people with the world's most delicious foods and exquisite culinary experiences.

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