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  • - Today we're learning how caviar is made.

  • From Sturgeon!

  • Ooh.

  • Russian sturgeon produce one of the most expensive

  • and sought-after caviar, and it's almost always

  • imported from Russia and Europe.

  • You usually don't find it raised in the US at all,

  • but Marshallberg Farms is producing top quality caviar

  • in North Carolina, using sustainable aquaculture

  • to raise the species, decreasing the demand on wild

  • populations for this most profitable

  • and high demand delicacy.

  • - Hello!

  • - Hi Sabine nice to meet you!

  • - Hi nice to meet you, welcome to Marshallberg Farm!

  • - Thank you!

  • - This is product from four different females,

  • so you can see how different.

  • This is the same species for all the Russian sturgeon,

  • that's a superior grade right there that you're having.

  • - So this is the top grade, superior?

  • - Yeah.

  • - I mean for people that have not had caviar,

  • it's sort of what you'd expect by looking at it.

  • They're these tiny little burst in your mouth eggs

  • that are just so fresh and delicate and firm

  • and just kind of pop.

  • It's so delicious.

  • - We raise Russian sturgeon in here.

  • Russian sturgeon is one out of 27 species of Sturgeon.

  • - Beluga is top tier, and this is Ossetra, right?

  • - Ossetra, correct.

  • - Which is still up there, really highly regarded.

  • - So those are fingerlings right here.

  • This is where we first add the fish into.

  • It's better to put them in a smaller tank,

  • because you have better control over them.

  • - How long does the process take from start to finish?

  • - About seven years, it's a very long process.

  • - So, does that essentially mean that every seven years

  • you are starting over?

  • - Well out of a whole tank of females at seven years,

  • we may harvest 10 or 20 percent that have the quality

  • and the standard that we want, the rest we will let go

  • into another cycle, and then look at them the next year.

  • - They start in here, and then once they're big enough

  • they're transferred to the tanks in the other room?

  • - Yes, and then when they're ready at about seven years,

  • then we can take some females out, stage them and harvest.

  • And we try to harvest only what we feel is the top quality

  • that can compare to wild-caught product.

  • That's essentially what we're trying to do,

  • we want to counter wild-caught Sturgeon.

  • Marshallberg Farms believes that farming sturgeon

  • can help wild populations survive.

  • So you can't see from the outside what a sturgeon is,

  • if it's a male or a female, you know.

  • - Interesting.

  • - It's just a mystery, so you have to look inside

  • of the sturgeon, you have to screen them with ultrasound.

  • - You're pulling fish out by hand, one by one,

  • and ultrasounding them?

  • - Yes?

  • - They're huge, they're like mini sharks.

  • And I have to stick my hands in there. (laughs)

  • - Walk like a farmer. (laughs)

  • - Like.

  • - Yeah there you go. (laughs)

  • This is James Harwick from Metallica.

  • (laughing)

  • - Decided to take up fish farming.

  • (laughing)

  • - So we're just kind of like,

  • taking the nose up, super easy.

  • - Just like that.

  • - I'm terrified I'm gonna drop one.

  • - You got it.

  • Pick it up, pick it up.

  • - Go go go go!

  • Don't give up.

  • - Hold on hold on.

  • - I don't wanna drop it!

  • Five hours later.

  • - Quick quick quick quick quick!

  • - Now hold it tight, hold it tight!

  • - Woo!

  • (cheering)

  • - We use an electric current to calm the fish down,

  • it's a little tingle.

  • - Yeah it's so slight.

  • - You take them out and they're awake, so that's why

  • we don't like to use sedatives or CO2,

  • this is really the best method.

  • - There you go, good job.

  • We're looking at the muscle, right here, that's the muscle.

  • Underneath is the gonad, right there,

  • so that shows me the white frickly stuff is that

  • that female is not ready yet.

  • That one might have something, maybe.

  • You stick a little, you see the eggs right there?

  • So that one's not ready yet, but she's close.

  • - She already has eggs, they're starting to get some

  • coloration to them, so we're gonna probably look at this one

  • again in two to three months.

  • - Big fish.

  • - Here you see the eggs, see how this is all

  • the way filled, on the other one it was kind of

  • ended here and you saw all the guts on the bottom.

  • Here this fish is completely packed full with eggs.

  • So now we're gonna do a biopsy here as well.

  • You see, this one is more of an amber color here.

  • - So the color's different.

  • - Oh it's always different.

  • It's nothing that we can really influence,

  • the color is what it is.

  • And you can see egg size is nice, we want them to be

  • more than two and a half.

  • They're good.

  • They're good to go!

  • So this is our staging facility, staging meaning

  • purging the fish from any adverse taste

  • that may be present in the eggs.

  • - So they're being put in cleaner water or?

  • - Yes.

  • There's always a concern about animal welfare

  • in fish farming, you will not achieve your goal

  • of a high quality product without keeping your fish happy.

  • They're ready to go pretty much, we make sure that

  • throughout the staging process they have not reabsorbed

  • their eggs and the quality is still good.

  • If they have, it's not a huge deal, we put them back

  • into the conduction tank, we feed them again,

  • and we just have to wait another year or two.

  • - So you are saying that if they're stressed out

  • in any way, they will reabsorb their eggs?

  • - Exactly.

  • - So how are they euthanized?

  • - So we use stunning, remove them from the tank,

  • we use a hammer and we hit them right away.

  • So it's a matter of five seconds and the fish is euthanized,

  • so if you think about it, in wild fisheries,

  • how do they do it?

  • They throw them on a boat, and they suffocate.

  • And we're going to transfer this to a bowl of ice.

  • That is the row.

  • - So then what do you do with the fish?

  • - We try to use everything.

  • - That's really important.

  • - First thing, is the swim bladder right here,

  • you can use that for isinglass.

  • It's very popular in beer filtering

  • and also restoration of paintings.

  • And then we utilize all other kinds of parts,

  • you know the whole fish, the meat.

  • - You're selling the meat of the fish as well,

  • - Yes.

  • - How many will you harvest within a day?

  • - Up to 14.

  • - Oh wow.

  • It's more firm than I thought.

  • What's the grading system?

  • - We only have two major grades and that's the superior

  • that's our highest grade and the classic.

  • The superior has the largest egg, typically lighter shades,

  • and a very firm texture after salting.

  • Now the classic still, they're just a little bit softer

  • in texture and they tend to be a little darker in egg shade.

  • - How much do you sell your premium?

  • - So the at whole sale price we sell it for $1300 a kilo,

  • and then retail it'll be much more.

  • And then the classic goes for $950 a kilo.

  • Some distributors, some restaurants,

  • and then we have a retail shop for customers.

  • Now we are going to rinse this.

  • Lisa over here is gonna calculate salt.

  • 80 and I wanna verify that.

  • 80, verified.

  • - And what kind of salt is this,

  • it's super fine.

  • - Its a mine salt.

  • And now its the time when you kind of decide

  • the initial grade.

  • - It's so, so good.

  • It's firm and like, tiny little bursts.

  • Amber, 2.5.

  • So it has kind of a brownish touch to it,

  • and firm that's just for the texture,

  • 'cause it does pop in the mouth,

  • it doesn't like easily mush.

  • - You were mentioning some people like to age their caviar.

  • - Mhm, yes so the aging process does make quite a difference

  • in the flavor of the product.

  • That is very typical, that the caviar gets aged

  • to about three months typically.

  • - How much does that sell for?

  • - Will go for between $950 and $1300, so this is a kilogram.

  • You don't absolutely do not want any air in this tin.

  • If that happens, what's gonna happen a month later

  • is it's going to literally start tasting very fishy.

  • - This is like a caviar snow cone.

  • - It is.

  • (laughing)

  • - Thank you so much for taking me

  • through your facility today,

  • it was a really rewarding special day.

  • This has just, in a way changed my view on farmed fish.

  • - I think you did really well today.

  • - Oh thank you.

  • - You did a very good job, you handled the fish.

  • - Took a little while to get those fish out of there.

  • - You didn't drop a fish.

  • - For more How To Make It, click here.

- Today we're learning how caviar is made.

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

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    joey joey に公開 2021 年 10 月 11 日
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