Reviews

	The best caviar I've had in a very long time. Ossetra from Uruguay. Sweet, fresh, fruity, sustainable. ~ Ruth Reichl, Editor-n-Chief, GOURMET MAGAZINE
	There is a ‘cleanness’ about the taste that I really love. That it is malossol was a plus -- not too salty. A slight ocean aroma and flavor spoke of the open ocean rather than a swampy bay. The caviar has a nice pop -- the eggs dissolve with just a slight pressure on the roof of the mouth. The resulting liquid is buttery, creamy. A very superior caviar. Congratulations. All the planning and hard work pays off in the product. ~ Jeff Cox author of the James Beard Foundation nominated "The Organic Cook's Bible"
	Dispatched overnight, the always-fresh uruguayan caviar has a clean, briny taste with a mildly nutty note and just the right pop.” ~ DEPARTURES magazine
	“Black River Caviar, harvested from Siberian sturgeon that are fed all-natural, organic feed, is the first wild-raised caviar on the market. It embraces the authentic malossol method (preserved in little salt), so that heavenly flavor is even more nuanced.” ~ ORGANIC SPA MAGAZINE Article
	“…the conditions of Uruguay’s Rio Negro are perfect for caviar production, and the outstanding flavor—combined with the Alcalde family’s responsible farming practices—have made Black River Caviar the toast of the town.” ~ GOTHAM MAGAZINE Article
	“I was floored when I first tasted the product. The flavor is so clean.” ~ Chef Ben Ford of Ford’s Filling Station, Culver City, California.
	“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.” ~ William R. Snyder for WSJ MAGAZINE Article
	“Black River Caviar tastes as if it came out of the Caspian Sea. The large grains hit you with an initial creamy, lightly salted pop, followed by a clean, briny finish.” ~ AZ Society magazine
	“Black River Ossetra Malossol Caviar is among the finest caviar in the world… Black River Caviar is clearly the premier substitute for wild ossetra uruguayan sturgeon caviar.” ~ Santa Barbara Entrée Article
	“When it comes to caviar you traditionally have a choice between the incredibly expensive and increasingly scarce wild variety from the Caspian Sea, the farm-raised variety produced with varying degrees of success around the globe, and a host of sub-par imitation or substitute options. Black River Caviar from Uruguay has ushered in a newer contender … the best of both worlds, dubbed ‘wild-raised.’” ~ Luxist.com Article
	“Black River Ossetra malossol…compares favorably with the wild Russian and Iranian product, a rich, nutty ossetra that makes me crave a cold glass of Krug.” ~ New York Times Bestselling author Jay McInerney
	"When I first tasted Black River Caviar I was surprised how close it was to the wild variety. This "wild-raised’ caviar means you can enjoy great quality caviar without endangering the sturgeon species. I love it." ~ New York Times Bestselling author Candace Bushnell