ZwyerCaviar’s first caviar production!
September 8, 2008 · Print This Article
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!
Admiring the perfect countrysight for a sturgeon farm
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.
Congratulations my friend! Well done! I wish you all the sucess with it!!!
By now in the Gourmet Co. where I’m currently working as Wine Brand Development Manager (again… an Besides my own project) we represent also foods and it includes Marky’s, the caviar we have it in the 3 categories: Sevruga, osetra and beluga. As you know I’m a gourmet and all these things simply drive me crazy!
Also I believe this kind of blogs with info are important tools to educate consumers and people who’s interest in learn about gourmet products where they come from and its right way of consuption. By now is all.
Regards,
G. Corrales
Dear Sir,
I ‘ d gladly represent your company in Eastern – Europe because I am in the food branch since 1991 and work as a brand-builder. I don ‘t know the taste but the design of the tin is very unic.
Please inform me about your commercial ideas ! I have a biz plan for you.
Best regards Tib
dear Mr / Mrs
Hello i like to khow all proccess of production of caviar .
thank you