How caviar is made

                   Let's learn how caviar is made today

Russian sturgeon yields he one of the most expensive and desirable types of caviar and is most often imported from Russia and Europe. While typically not farmed in the U.S. at all, Marshallburg Farms produces the highest quality caviar in North Carolina, using sustainable aquaculture to raise this species and produce the highest yielding and most popular delicacy. Reducing demand from wild populations.This is the product of 4 different women so you can see how different each one is. This is the same species as all Russian sturgeon and is superior in quality to the one you have. So for those who have never eaten caviar before, that's what you expect when you see it. A very fresh, soft, firm, popping little mouth popping egg. very delicious.

How long does the process take from start to finish? It's a long process, about seven years. Does that mean you basically start over every seven years? Out of a 7-year-old female's entire tank, she probably harvests 10-20% of what is of the quality and standard we want, and the rest is tossed into another cycle and we look to next year. Tanks start here and are moved to tanks in other rooms when they are big enough. Once mature, around seven years old, a few females can be removed and harvested in stages. And we strive to harvest only what we believe is of the highest quality and comparable to wild-caught produce. That's essentially what we want to do. I want to fight a wild-caught sturgeon. Marshallburg Farms believes sturgeon breeding can support the survival of wild populations. Therefore, it is impossible to tell from the outside whether a sturgeon is male or female. It's just a mystery, so we need to look inside the sturgeon and examine it individually with an ultrasound. Use an electric current to calm the fish. They wake up when you take them out. Therefore, we do not use sedatives or carbon dioxide. That's really the best way. The aquaculture industry has always focused on animal welfare. If you don't satisfy your fish, you can't reach your goal of a quality product. When it's ready, make sure the eggs aren't picked up again throughout the staging process and that the quality is still good. If so, no big deal. Just put them back in the conduction tank, feed them again and wait another year or two.

The factory's skilled workers then cut open the sturgeon's abdomen and collect the eggs. In this case, care should be taken not to damage the eggs. Interestingly, sturgeon eggs are collected more than once. In this case, after removing the eggs from the fish's stomach, the fish's stomach is surgically repaired and reared. Quality is far more important than quantity in sturgeon spawning. Females can lay up to 700,000 eggs. Sturgeon eggs are used for caviar. Caviar is considered a delicacy and is eaten as a side dish or spread. Caviar costs about $50 to $75 per ounce. According to Serious Eats, it's enough for two of her to share a few bites. First, wash the eggs of the sturgeon thoroughly with water. Factory workers then separate the collected sturgeon eggs through a sieve. In this case, care must be taken not to damage the eggs. You do this very slowly and beautifully, as if it were an art.

There are only two main classes, the highest class, Superior and Classic. The top egg is the largest egg, usually light in color, and has a very firm consistency after salting. Today they are still classic and tend to have a slightly softer texture and slightly darker egg color. The taste changes greatly depending on aging. Caviar is generally aged for about three months. - How much is it? - Prices range from $950 to $1300, so 1 kilogram. There should be no air in this can. After a month, it will start to taste quite fishy. - This is like caviar shaved ice.