The Park Hyatt Magazin tells the ZwyerCaviar story

When back in December 2009 Mr. Christof Küng  from ‘Küng Identity Group’ asked ZwyerCaviar LLC to visit ‘its’ production plant in the beautifully tucked away countryside that Uruguay has to offer, we didn’t hesitate. Knowing that his version of the ZwyerCaviar story would find its way into Zurich’s Park Hyatt Magazin.

So, last February I was able to welcome a small but nevertheless highly entertaining and interested swiss delegation, consisting of Mr. Christof Küng, Mr. Kurt Straub (Swiss Hotelmanager of the year 2009) and Mr. Frank Widmer (Park Hyatt Zurich’s chef). For me, the trip was a blast. But i’ll let them speak up.

Read and get to know their story!

Park Hyatt Magazin about ZwyerCaviar

The First and Totally Unique “Wild-Raised“ production of Caviar Ossetra Malossol

Following an explanation about the newly introduced Wild-Raised production concept from our fellow partners, Esturiones del Rio Negro SA, aka Black River Caviar:

“The perfect environment allows for a unique and matchless

WILD-RAISED CAVIAR

We would like to describe in some detail the principals which set apart our one of a kind farming facilities and allow us to set the standard for a totally new concept: the WILD-RAISED production of caviar.

To date the consumer has known about only two sources of caviar:

1. the Caspian Sea area (Russia and Iran), where caviar is harvested from the wild sturgeon.

2. The other known source is newer and less appetizing: it involves sturgeon being Farm-Raised. This process involves a closed circuit of recirculated waters (99%) in artificial pools or tanks, which require the overused water be treated with filters and chemical products.

From its inception, Black River Caviar sought out the perfect environment within which we knew we could match the quality of wild caviar production.

We have therefore designed all our facilities on our farm in such a way that they are harmoniously adapted to the environment and best utilize the pristine natural habitat that is the Rio Negro – Uruguay.

Our guiding philosophical principal is the recreation of ‘life in the wild’ for the sturgeon: from day one until the moment of our caviar harvesting.

Our facilities are divided into three areas:

1.    The Hatchery

2.    Baygorria Lake

3.    The Raceways System

The imported Russian sturgeon eggs are housed in the Hatchery: an environment which simulates the bottom of the river were Russian sturgeon naturally spawn.

Then, over the next six to nine months, we then do a natural classification – selecting the best young sturgeon to send to the lake. This environment corresponds very closely to that of the Caspian Sea with its slow and natural water streams. Here, in a stress-free environment, our fish are fed special organic feed and allowed to grow in the most healthy and natural way.

At this point all the females are tagged with a special microchip in order for us to literally follow their maturation process with the necessary detail required.

Once the females start to produce their first roe,  we move them to the Raceways systems, which again is a perfect simulation of the river delta and its requisite rapids.

This unprecedented system moves about 50 million Gallons through the Raceways each day – constantly guaranteeing that the water is 100% fresh and free-flowing. We therefore have no need for any water recycling, or any kind of water treatments or filters.

The volume of water running through the system guarantees a totally unspoiled environment in which the water is naturally oxygenated when flowing through our cascade system. This system is comprised of 80 concrete raceways, each of 150 meters, and each which we handle individually.

Due to this design we can work with the sturgeon twenty-four hours a day and we are able to change the water speed, quantity and depth of each unit in order to simulate the females’ natural journey up the river.

The continuous exercise the Sturgeon get in this environment – constantly swimming against the fresh water streams – allows our fish to grow and mature in a fashion which ensures a quality akin to their wild counterparts.

Our entire operation is based on ensuring quality sturgeon by creating a uniquely planned environment that mimicks the natural environment allowing for a completely new classification of caviar: not wild and not farm-raised – ours is uniquely WILD-RAISED.”

ZwyerCaviar partner gets ISO

We are proud to announce, that our Uruguayan caviar producer Esturiones del Rio Negro S.A. (aka Black River Sturgeons SA) leveled its entire production and comercial departments up to ISO standards. 

The certification for the ISO 9000:2000 Quality Managment System and the even more sought-after ISO 14000:2004 Environmental Management System.

ZwyerCaviar may (yet) come from a somewhat exotic, unexpected origin. Uruguay – that is. But its partners are true to their words and follow a strict code of professionalism, credibility and quality/ environmental consciousness.

 

Sushi & Caviar Heaven!

Last week I had a VIP visit here in Uruguay. The country where I currently reside. It was my dad who wanted to get a better insight into sturgeon breeding and caviar production.

So, after visiting the aquarfarm in the heart of Uruguay, caviarmaster Roman Alcalde himself invited us to a truly special treat! Mission objective: ‘Café Misterio’. The best sushi temple in town and with a great ambient, cool sound and lots of sushi.

Sushis are quite common these days. So we needed a little ‘sugar on the top’.  That’s why Roman took some fully loaded caviar tins with him and handed it out to the chef, along with some instructions to make the sushis unforgettable.

What came out of that kitchen was a revelation to me! I consider myself as a purist when it comes to caviar. But I have to admit that I was very fond, if not astonished, regarding the caviar-sushi experience. Actually it works very well. But only with lots of ‘sugar on the top’!

The four of us (Fernanda Alcalde, the caviarmasters wife came with us) were getting lost in sushi heaven – eating away about 60 sushis and 400grms. of the finest Oscietra caviar there is.

Thank you Roman. It was a memorable event!

Following some pix to share with you. But beware the side effects…!

 

 

 

 

 

 

 

 

Snake and sturgeons

The other day I was on the way to the floating ponds in the middle of the river (Rio Negro), where some of our partner’s sturgeons spend one great part of their lifecycle. My objective was to shoot some videos. By coincidence suddenly a water snake appeared while I was shooting.

As us, the snake was heading for the ponds too! But fortunately this specie is not dangerous and definitely to small to strangle any of our precious sturgeons. It shows once again of how natural this reserve really is!

Unfortunately the video is too heavy to be shown here. Maybe I can compress it a little and try again. For now I can only show you a print screen of this beauty. Sorry. Hope to show more soon!

 

Riders reign: neighbors near the aquafarm

For those of you who might wonder how life is in the upcountry of Uruguay, here’s a snapshot. This can be commonly observed in the tiny village near our partners sturgeon farm. It’s pure gaucho land.

 

ZwyerCaviar’s first caviar production!

Everything is wrapping up for the big kick start of ZwyerCaviar 1st of October.

Caviar is about trust. But control is better! Last week, my brother (and chief in command), his wife and myself attended the first mayor caviar production for ZwyerCaviar’s Flor de Sal Malassol Oscietra in Uruguay.

The trip was long and rough, but definitely worth it, as we could observe the magic of caviarmaster Roman Alcalde himself (Esturiones del Rio Negro S.A.). Processing sturgeon roes into caviar is of course no witchcraft, but a highly sophisticated skill based on intuition, timing and excellent teamspirit.

Following some close insights I want to share with you. Feel free to comment!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fotoshooting of ZwyerCaviar’s metamorfosis campaign

Last March (2008) we underwent a mayor fotoshooting production in Montevideo, Uruguay in order to get the metamorfosis campaign (check the flash intro at zwyercaviar.com for the final results!). We feel very lucky with our model, who – by the way - happens to be the CEO’s wife.

Following some exclusive snapshots for the caviarists out there. I hope you enjoy!