Sturgeon caviar is a product we associate with Russia. It’s a shame, but sturgeon has been driven to the brink of extinction there because of fishing practices. Sturgeon farming began in the US in the ’80’s, in California.
Sturgeon’s an incredibly old fish, dating back 200 million years. You can learn more about them on wikipedia.
Now we’ve got a Sturgeon farm based in New Brunswick, on the St. John River. Founded by Cornel Ceapa, who has a PhD in Fisheries Engineering, Acadian Sturgeon sells caviar and smoked sturgeon, and is selling sturgeon eggs and young sturgeon to European concerns to help replenish faltering European stocks.
It takes a long time to get a Sturgeon fishery going, and about 10 years for the fish to reach maturity. Dr. Ceapa is determined that a sustainable, environmentally correct fishery is the direction to be taking before the fish is annihilated, and has been developing the fishery since 2004. The fish are raised in tanks with water taken from the St. John River. After use and cleaning through multiple filters, the water is returned to the river. It’s important to him that the water be clean both ways! Intake must be clean, or he’s risking his stock. Output must be clean, or he’s risking downstream destruction.
In the mean time, Acadian Sturgeon is selling sustainably harvested sturgeon, about 350 a year. The sale of wild sturgeon will wind down over time, but wild sturgeon will always be the standard against which Acadian measures its product.
The caviar is delicious: I tried some on a hard-boiled half of a quail egg.