Ossetra/Oscietra caviar from Riofrío has a firm texture, with very crunchy roe and a very delicate nutty flavour. Excellsius grains,with roe of more than 3 mm, remain longer on the palate.
Created in 1963, the Caviar Riofrío Company is now a world benchmark in luxury and gourmet cuisine. It is among Europe’s eading sturgeon farmers, the largest farmer of the Acipenser naccarii species, the only farm that in addition breeds the Acipenser gueldenstaedtii (Osetra) and Huso huso (Beluga) species, and the first farm to produce certified organic caviar. Its sturgeons are raised in the finest river water Spain has to offer, that stays at a constant 14 - 15°C temperature and naturally mimics the wild habitat. Its freshness and flavour nuances have won Riofrío caviar its reputation as one of the best in the world. In 2019 the company changed its name to Riofrío 1963, but its structure, location and essence remain the same. The Caviar Riofrío brand is today valued by gourmets all over the world, the most exclusive delicatessen outlets, and several Michelin-starred chefs.
