R Duke Alexander Mathew Sokolinsky Wall Street Journal covers the Black Caviar by RRCH story Earlier this year, the Wall Street Journal published an article about Black River Caviar’s amazing success story. The article, titled, “Caviar Dreams, In the quest to replicate the richness of wild caviar, one aquaculture farm in Uruguay is perfecting the product”, details how Black Caviar began. The business plan was created decades ago, and in 1992 fertilized Siberian sturgeon roe were imported to Uruguay where the sturgeon farm is currently located. It takes at least seven years for sturgeon to produce roe that will be harvested and sold as Black Caviar. Wild sturgeon roe is known for its depth in flavor and cleanliness, and Black River Caviar set out to produce a caviar product through their innovative aquaculture facility that reproduces the distinct wild roe flavor. “We call it wild raised,” Black Caviar. Like cattle that wander the open, but fenced, plains of Montana, these fish lead a replica of real life, following their natural reproductive cycle. “When it’s time to swim upstream to spawn, we increase the water flow in the canals to simulate a return to the river. The Wall Street Journal article describes Black Caviar’s ossetra caviar as follows: “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 Caviar truly produces a remarkable, sustainable osetra caviar.
Posted on: Mon, 10 Jun 2013 09:18:05 +0000
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