Secret where fish farmers make premium specialties hundreds of millions / kg

Caviar is a premium, expensive dish created with eggs of long-term sturgeon, waiting for harvesting for decades requires perseverance of the farmer.
Caviar is a delicious, nutritious food and is loved by gourmets and money-rich people. They appear on the banquet tables at luxury pleasures or 5-star hotels and resorts.

Agroittica Lombarda Group in northern Italy is home to 15% of the world’s caviar. Currently, the group is keeping 7 types of sturgeon with about 28 tons of caviar produced per year. The most expensive type produced by the farm is made from eggs of the Beluga sturgeon breed for USD 5,700 / kg (VND 131 million / kg). The reason for the high price is due to the elaborate, complicated and time consuming process of making caviar. Caviar is made from unfertilized fish eggs, which are obtained from female sturgeon when they reach reproductive age after 6-25 years depending on the type. In the US, there is only one farm, Sturgeon AquaFarms, that is allowed to raise Beluga sturgeon to make caviar. Beluga sturgeon is native to the Caspian Sea and is classified as Critically Endangered by the International Union for Conservation of Nature. Surprisingly, from the time of birth, farmers have to wait about 10 years for the fish to give eggs, which is also the time to harvest to make caviar. Compared with Beluga sturgeon, the two types Sterlet and Sevruga give eggs earlier. Fish are raised in tanks, eat up to 3 times / day, feed costs 40,000 USD / month. Caviar produced at Sturgeon AquaFarms farm is sold at restaurants and stores in New York for 175 USD / 56g (4 million VND) or 1kg of the most expensive up to 35,000 USD (808 million VND). The expensive price of Beluga sturgeon eggs makes many people refer to it as “black gold”. Talking about the farming process, Mr. Kenneth Benning – who breeds sturgeon for eggs in the UK, said the water temperature at the farm was kept at 22 degrees Celsius. Water was taken from the river, ensuring there was no mixing of chemicals to help the eggs. Salted fish has a delicious taste although it takes a long time to raise sturgeon for eggs. After the eggs are separated from the female sturgeon body, they are washed, sifted by hand to choose the highest quality product, and then add sea salt. The meat of the fish taken from eggs will be delivered to the chefs for inclusion in the menu of dishes. (According to DailyMail / BI / Dan Tri)