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

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.”

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.

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…!

Heavenly creatures: Fernanda and Roman Alcalde, Peter Zwyer and me

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!

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!

Caviarist Roger Zwyer holding one of these fossils.

Treasures on ice. The hole procedure between removing the roes until packing the caviar into tins takes less then 20 minutes very impressive.

Alexander Zwyer checking the quality of the roe right before start ofproduction.

Alexander Zwyer left weighing and grading the roe together with caviarmaster Roman Alcalde.

The caviarist exchanging thoughts with the team.

The CEO and his wife observing closely the caviar production for Zwyercaviar.

Caviar tasting during production right after mixing the ingredients .It still tastes like roe & salt. Needs storing of a couple of weeks.

The ZwyerCaviar Flor de Sal Malassol Oscietra at the end of the production process.

Introducing ZwyerCaviar

CEO pointing to the future of caviar. Farmed caviar, that is.

My brother Alex (left) and me visiting our partners sturgeon aquafarm in Uruguay in September 2008.

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

Preproduction of the metamorfosis fotoshooting, trying to find the right concept.

Doing prep work for the metamorfosis shooting.

Model Sophie Zwyer during the make up process. Btw an ex Miss Switzerland finalist.

Our Uruguayan photographer looking for the right angle.