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Black River Caviar adds to
Superior Oscietra Collection

Imperial and Master Selections in time for the Holidays

Just in time for the Holiday season, Black River Caviar’s recently introduced Imperial and Master grades to its exceptional Oscietra selection.  Locally available at Mary Mahoney store on Worth Avenue, they represent the top tier in a four-category scale in quality for Oscietra sturgeon roe. According to the Master’s classifications, physical appearance is part of the proof of truly exceptional caviar. Whereas Tradition caviar measures at approximately 2.9 mm, its colors graded from black to light brown, Master Selection caviar measures at 3.2 mm, ranging colors from golden to exceedingly light brown.

Tradition – medium sized, darker colored eggs, rich nutty taste.
Royale – medium-large sized, slightly lighter color, rich nutty taste.
Imperial – large sized, light colored eggs, perfect appearance and taste.
Master Selection – the lightest, largest eggs with special qualities as dened
by the Black River Caviar Master.

The Black River Caviar Tradition

It’s a family business. The Alcalde family business, and it’s turned into an international enterprise that celebrates superior quality in every aspect of it. From the unique care of their breeding process to the immaculate service and presentation, Black River Caviar’s sturgeon roe strives to deliver a natural and flavorful high-quality experience.

The world-renowned Esturiones del Rio Negro has been farming their products in Uruguay since 1996. The roe is made and exported by request, and it is cultivated within the standards set by the Black River Caviar Master. These standards include size, color, firmness and texture, and of course the flavor and taste in respect to saltiness.

Request an Order

Black River Caviar’s ultimate goal is excellence, and that includes giving their clients nothing but an absolute quality experience. Because these exclusive products are available locally, you can request an order from Mary Mahoney by calling (1)561.655.8288.

 

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