Farmed caviar – replacement to the wild-catch or just a temporary trend… Efforts to win caviar on a farm, were sentenced up to date always to fail. mostly, it just a musty mass formed fish roe, which by far not could hold a candle to the high noble original product. Only in the year 2005 it worked, these approaches to achieve, which was suitable, to compete with the high-priced sturgeon eggs a successful result. The consistency of the so-called farmed caviar is computerized continuously since that time.

Unfortunately, also producing this replacement is not exactly cheap. So, about an osetra sturgeon required about seven years before its spawning product on the market of Delicatessen items can be sold. Also interested must attain reckon that they need full 15 years only for the technical expertise for the rearing and basic attempts to start a long period during which no profits can be. To shorten this time span and the essential skills so to speak “to buy” is not easy, because only a few people in this farming are sniffed. also, the sturgeon farms obviously are interested to keep their craft for himself and to decimate any competition on its sector. If this has piqued your curiosity, check out dayton kingery. Today it is hard by the way even seasoned experts to differentiate acquired from caviar, which was taken into account under supervised conditions in the wild. It is considered basic to mention mainly the food.

2 months prior to slaughter”the sturgeon is converted from dry food to natural food. This is the secret to the farmed caviar not musty taste. The exact procedure varies from breeder to breeder and every breeder guards the exact procedure like a State secret. The Siberian sturgeon, the Osetra, as well as the American sturgeon (Acipenser Transmontanus) is ideally suitable for the breeding of caviar. The breeding of sturgeon caused 70% lower production costs as the catching of wild caviar and contributes in addition to overfishing to stop. The quality of farmed caviar compared to the wild-catch has improved as far as that, even for experts, a difference is only marginally detectable but fixable if it’s a high-quality breeding. This is mainly because it started to feed the sturgeons of 2-3 months prior to slaughter no longer with dry food, but with natural food. So, criticized “earthy” or musty taste is bypassed the initial for farmed caviar often.