How Russian Sturgeon Caviar Is Farmed and Processed — How To Make It

Summary

The video takes viewers through the fascinating process of how caviar is produced at Marshallberg Farms in North Carolina. The farm raises Russian sturgeon using sustainable aquaculture, focusing on quality and reducing the demand for wild-caught sturgeon. The process, which can take up to seven years, includes harvesting only the finest eggs after careful ultrasound screening. The video highlights the farm’s commitment to animal welfare, the meticulous grading system for caviar, and the efforts to use every part of the fish. It's an insightful look into the intricacies of sustainable caviar farming.

Takeaways

• 🎣 Russian sturgeon is a top species for producing high-quality caviar, especially the Ossetra variety.
• 🌍 While caviar is usually imported from Russia and Europe, Marshallberg Farms in North Carolina produces high-quality caviar through sustainable aquaculture.
• ⏳ It takes about seven years for sturgeon to reach maturity for caviar harvesting, with only 10-20% of females meeting the highest quality standards each year.
• 🔍 Determining whether a sturgeon is ready for harvest involves using ultrasound to check for eggs, and fish not ready are allowed to grow for another year or two.
• 💧 Sturgeon are kept in smaller tanks at first for better control and moved to larger tanks as they grow.
• 🧊 Staging is a process where fish are purged in clean water to remove any unwanted tastes from their eggs, ensuring top-quality caviar.
• 🐟 The fish are stunned using an electric current to minimize stress, as stressed sturgeon may reabsorb their eggs, reducing caviar quality.
• ⚖️ Caviar is graded into two main categories: superior, which has larger, lighter-colored, and firmer eggs, and classic, with slightly softer and darker eggs.
• 💰 Superior-grade caviar sells for $1300 per kilo wholesale, while classic-grade sells for $950 per kilo.
• ♻️ The entire sturgeon is utilized after caviar extraction, including the swim bladder for beer filtration and painting restoration, and the meat for consumption.

Q & A

What is the primary species of sturgeon used for caviar production at Marshallberg Farms?

The primary species used for caviar production at Marshallberg Farms is the Russian sturgeon.

Why is Russian sturgeon caviar considered expensive and sought-after?

Russian sturgeon caviar is considered expensive and sought-after because it is one of the most premium types of caviar, often imported from Russia and Europe, and is known for its superior taste and quality.

How does Marshallberg Farms contribute to the sustainability of caviar production?

Marshallberg Farms contributes to the sustainability of caviar production by using sustainable aquaculture methods to raise Russian sturgeon, which decreases the demand on wild populations of this high-demand delicacy.

What is the process like for determining the sex of a sturgeon at Marshallberg Farms?

Determining the sex of a sturgeon at Marshallberg Farms involves using ultrasound technology to look inside the fish, as it's not possible to tell the sex from the outside.

How long does it take for sturgeon to reach maturity for caviar production at Marshallberg Farms?

It takes about seven years for sturgeon to reach maturity for caviar production at Marshallberg Farms.

What is the process for harvesting caviar at Marshallberg Farms?

The process for harvesting caviar at Marshallberg Farms involves selecting females that meet the quality and standard, staging them, and then harvesting the eggs. Only top quality caviar that can compare to wild-caught product is harvested.

How does Marshallberg Farms ensure the welfare of the sturgeon during the farming process?

Marshallberg Farms ensures the welfare of the sturgeon by providing a controlled environment and using methods such as an electric current to calm the fish down instead of sedatives or CO2, which helps keep the fish happy and contributes to a high-quality product.

What is the method of euthanasia used for sturgeon at Marshallberg Farms?

The method of euthanasia used for sturgeon at Marshallberg Farms is stunning, where they are removed from the tank and quickly hit with a hammer, ensuring a quick and humane process.

What are the two major grades of caviar produced at Marshallberg Farms?

The two major grades of caviar produced at Marshallberg Farms are Superior and Classic. The Superior grade has the largest eggs, typically lighter shades, and a very firm texture after salting, while the Classic grade has a slightly softer texture and tends to be a little darker in egg shade.

What is the wholesale price range for the caviar produced at Marshallberg Farms?

The wholesale price for the caviar produced at Marshallberg Farms ranges from $950 to $1300 per kilogram, with the Superior grade at $1300 and the Classic grade at $950.

How does aging affect the flavor of caviar at Marshallberg Farms?

Aging the caviar for about three months typically enhances the flavor of the product, which is a common practice to improve the taste of the caviar.