Printable View
Came across this clip from one of Gordon Ramsay's shows showing how they get caviar (no wonder the stuff is so expensive!) It's also about a sturgeon farm in Spain where they are raising the fish sustainably. I didn't know that sturgeons like really cold water, 13-15 degrees, before.
https://www.youtube.com/watch?v=_fJLf2sk3ag https://www.youtube.com/watch?v=_fJLf2sk3ag
I'd like to know if farmed caviar tastes different to er... wild caviar? Because the wild fishy is swimming free and natural, eat un-processed food, are not stressed by being stuck in a pond or mauled by humans to get their eggs.
Well, the way they get caviar out of the sturgeon is the same for wild ones and farmed ones. They catch them, flip 'em on their back and then milk out the roe.
Most caviar comes from Russia, and while I love Russia and the Russian people, even in the countryside there there is a lot of pollution, and I think, given the choice of fish eggs from a river in Spain and one in Russia, I'd go for Spain, especially since that particular farm is fed by spring water. I'm sure caviar from some of the other European countries is fine too.
I guess the one drawback for the farmed sturgeons is they are captive. It looked in the video like they had lots of room, but still, they're not free to swim up and down rivers and lakes (and eventually into the weirs of the caviar milkers.)