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September 11, 2009updated Feb 07, 2013

Caviar Tips from Black River Experts

By Pardhasaradhi Gonuguntla

Breckenridge, Colorado – For the high end consumer, caviar can be one of
the most desired and exclusive delicacies on the market, but knowing the correct way to consume caviar can often be a mind-boggling experience. Black River Caviar, cultivated in Uruguay and
the only “Wild-Raised”™ caviar provider in the world, has released enlightening tips for hip and
trendy socialites as well as novice consumers who seek to have the best experience when consuming caviar. Education and quality are of utmost importance to better enjoy fine caviar in a
safe and satisfying way.

“Caviar is one of the most pleasurable foods in the world but it can also be one of the most
intimidating,” says Black River Caviar President Graham Gaspard. “It is such a unique delicacy
that can completely change its flavor depending on how it is eaten and when it is consumed.”

Black River Caviar has released a Top 10 Do’s and Don’ts for Consuming Caviar to help the everyday connoisseur to the aspiring novice to make the most out of their caviar experience:

Do’s

1. Consume caviar within one week of receipt of the caviar tin or jar otherwise it looses its
freshness and starts to perish

2. Do serve caviar in small doses (no more than one ounce per guest when serving hors
d’ouevres at a party) – it is best in small amounts due to its delicate taste

3. Preserve your caviar’s freshness by covering it with plastic wrap and making sure the tin
is tightly sealed as it is an easily perishable product

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4. Make sure your caviar tastes clean and not fishy. When you try the caviar, if it tastes
muddy or fishy, you know it’s not quality caviar created from a sustainable environment.
This could also mean it’s past its prime.

5. Keep pairings to dry wines, vodka or champagne – strong, perfumey-tasting liquors will
overpower the taste and not compliment it well

Don’ts

1. Avoid using metallic spoons when serving caviar as it gives it a tinny taste

2. Don’t store caviar in the freezer – it is supposed to be stored between 26 to 32 degrees F
in the coldest part of your refrigerator

3. It’s best not to serve your caviar with too many spices – it will drown out the flavor and
doesn’t compliment caviar well

4. It’s wise not to assume that caviar is high in quality just because it is expensive; it is more
important to look into when and where the caviar was harvested in order to discover it’s true quality

5. Avoid purchasing wild caviar that’s not farm-raised because it may not be from a trusted
source. Wild caviar is generally a result of unsustainable harvesting. Caviar that has been
exposed to pollution, the black market, or overfishing are indications of wild caviar that
may be unsafe to consume.

www.blackrivercaviar.com

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