Crimson Gourmet's Favorite Russian Caviar.....Black River Oscietra Caviar!
Why we love this caviar: Consistently delicious from harvest to harvest. Firm egg structure (the eggs are intact with just the right amount of "pop"), and a great price for extremely high quality Russian Ossetra.
Smooth, creamy, and fresh tasting caviar that rivals wild Russian caviar. Black River Caviar's Russian Caviar Master uses the malossol, or "little salt" method, to enhance the superb flavor of the caviar.
This variety of caviar is made from acipenser gueldenstaedtii sturgeon roe, of Russian origin. Medium sized eggs with a minimum size of 2.95 mm; black, grey brown to brown in color. Large, firm eggs with a minimum size of 3.o mm. Beautiful, sparkling eggs brown to amber in color. Their texture is firm with a unique glazed shine, and their intense creamy taste with a touch of nutty flavor remains on the whole palate. Enjoy caviar by the spoonful, or serve with a mild base, such as lightly toasted challah bread or blinis.
Since household refrigerators are usually too warm for caviar products, we suggest the following for proper storage: place a sealed bag of ice, or a frozen ice pack, on the caviar tin and place it in the coldest part of the refrigerator, usually the back; replenish the ice as it melts. If the coldest part of your refrigerator is under 36 degrees, ice is not necessary. Stored properly, Black River Caviar will maintain its freshness for months. Once the tin is opened, we suggest you enjoy the product within two to three days.