Caviar Farming Explained: How Roe is made and the Sustainability of the Methods

Producing top-grade fish eggs is a very difficult endeavour. Caviar farming has its pros and cons, specifically to do with the method of harvesting that is carried out on sturgeon fish.

The quality of the caviar heavily depends on the farming and harvesting that take place, during production. This is why, even though some methods are ‘less ethical’ or ‘more cruel’, they make the best caviar.

In all, caviar farming is slowly becoming much more sustainable, due to the endangered status of many different types of sturgeon fish. This has sprung many global markets to make changes in their caviar production, benefiting the fish by controlling the population and decreasing the amount of wild species killed. 

Caviar farming is the broad process of raising sturgeon fish in controlled environments, like dedicated farms and aquaculture facilities. Specialists at these farms ensure that the sturgeon are well-fed and the water is up to standard, receiving the necessary nutrients to produce healthy eggs.

Monitoring the breeding of the fish supports the increasing fight for Sturgeon conservation, as it is an endangered species. This practice focuses on maintaining sturgeon populations by using sustainable and ethical methods so, when the time comes, the sturgeon caviar is the highest quality at harvest.

A very important and popular question is: 

Are Sturgeon Killed For Caviar?

It is not a secret that in order to extract caviar that will guarantee satisfaction for the consumer, many caviar farms still use traditional harvesting methods – as in, killing the fish. This is solely because “no-kill caviar harvesting methods” have many downsides like:

1. Higher costs due to the increased complexity of the technique.
2. The Quality of the Caviar is affected negatively.
3. Labour intensity increases due to the process.

Known as the “classic caviar harvesting method,” this system has been used and adopted by the caviar industry for centuries and continues to be the common way farms produce caviar.

Why?

The traditional method, which involves the farmer killing the fish to extract the roe, has proven to be the most effective way to produce the best caviar to meet global demand. Although this method raises concerns about sturgeon welfare and its impact on sturgeon populations, it remains favoured by caviar connoisseurs for its reliability in producing true caviar.

Here is how the classic caviar harvesting method works:

1. Maturity of the Sturgeon
   The process begins with selecting farm-raised sturgeon that have reached maturation, typically around 8 to 12 years, depending on the species (such as beluga sturgeon or white sturgeon). Caviar producers monitor the fish to ensure they are ready for harvest, as the quality of the caviar heavily depends on the timing.
2. Preparation for Harvesting
   Once the fish are ready, they are transferred from their freshwater habitats within the sturgeon farm to a dedicated area where the harvesting process will take place. This process is carefully managed to minimize stress to the fish, as excessive stress can impact the quality of the roe.
3. Extraction of Sturgeon Roe
   In the traditional method, the sturgeon is still sacrificed to obtain the eggs. The fish are carefully opened to access the sturgeon roe, which are the fish eggs that will become caviar. This step is essential for producing true caviar with the rich texture and flavour that caviar connoisseurs seek.
4. Cleaning the Roe
   After extraction, the sturgeon eggs are meticulously cleaned and rinsed to remove impurities. This is a crucial step in ensuring that the caviar is made to the highest standards. The eggs are typically rinsed with cold water to maintain their freshness.
5. Salting the Eggs
   The cleaned eggs are then lightly salted, a process known as “malossol” (meaning “little salt” in Russian). The addition of salt helps preserve the caviar and enhances its flavour profile. The amount of salt added is carefully controlled, as it can affect both the quality of the caviar and its taste.
6. Grading Control
   Once salted, the caviar is graded based on size, colour, and texture. Each batch is carefully inspected to ensure it meets the standards of premium or quality caviar. This grading process is essential for determining the market value of the caviar and aligning it with consumer expectations.
7. Packaging for the Market
   Finally, the caviar is packed into airtight tins or jars to ensure freshness. Once packaged, it is stored under specific conditions to preserve its quality until it reaches the global caviar market.

“Eco-friendly” is a term that has taken the world by storm in recent years, and believe me when I say, it has had it’s impact on Aquaculture. 

No-Kill methods are very self-explanatory:

They allow the fish to live after extracted the roe, but at what cost? 

Stripping is one of the most common No-kill methods that are being actively adopted in farms. It allows the extraction of eggs without harming the fish by “massaging” the sturgeon. 

One of the best features of this system is the fact that stripping can be done multiple times throughout the sturgeon’s lifetime, meaning the delicacy we all know and love can be produced even faster, when we reuse the same carriers. But is it too good to be true?

Here are some of the advantages and disadvantages:

1. Sustainability and Environmental Impact – The growing demand of “eco-friendly” and “environmentally friendly” farms is difficult to overlook, and many companies have used this to open and research on these plants, that benefit the life of the fish, but also ours. 
2. Economic Benefits – Since this enables farms to harvest caviar without killing the fish, a higher gross yield is achieved, meaning more money is being made using newer technologies. This opens new doors in the industry.
   
3. Ethical Reasons – No-Kill is much more humane, as mentioned in this article which covers No-Kill farming by a Californian Company, showing us how much of a difference this method is to globally change the Caviar industry into making great Caviar for cheaper and at a higher rate.
   

1. Labour-Intensive Technique – Stripping requires skilled workers to handle sturgeon eggs delicately, making it labour-intensive and costly for caviar producers. This method adds complexity in sturgeon aquaculture management, challenging fish farms striving for sustainable caviar production.
2. Noticeable Quality Difference– Some caviar connoisseurs argue that caviar produced through stripping can have a different profile compared to the classic caviar harvesting method. This subtle difference is noticed among purists who prefer true caviar with a traditional taste and texture.
3. Resource Demands – Sustaining farm-raised sturgeon for repeated harvests requires significant freshwater resources and careful environmental management. Ensuring the health of various sturgeon species adds complexity to the eco-friendly production.

The traditional method of caviar collecting remains the most widely used technique in the industry. Many caviar producers continue to rely on this method because of its efficiency and the high-quality caviar it produces. By using the traditional method, farmers can ensure that the roe is extracted at the perfect point of maturation, delivering the rich taste and texture that caviar connoisseurs seek in premium varieties like Beluga caviar.

The traditional approach is more cost-effective for sturgeon farms. The process is simpler, requiring less specialised labour and fewer resources compared to no-kill techniques. By using the kill method, farms can focus on the entire system, allowing them to produce larger quantities to meet the high demand for caviar.

It is traditional simplicity, originating around the Caspian Sea, gathering sturgeon eggs has been passed down for generations. Many farms view this approach as the authentic way to produce true caviar.