clock menu more-arrow no yes

Filed under:

Watch: How Russian Sturgeon Caviar Is Farmed and Processed

Chef Katie Pickens visits Marshallberg Farm to learn how the delicacy goes from fish to tin

Russian sturgeon produce one of the most expensive and sought after caviar, and it’s almost always imported from Russia and Europe; personally, I hadn’t found this species raised in the United States at all until I heard about the operations at Marshallberg Farm.

Based in Lenoir, North Carolina, Marshallberg Farm is producing top-quality roe in the US using a sustainable aquaculture to raise Russian sturgeon, decreasing the demand on wild populations for this most profitable and high-demand delicacy. Osetra caviar specifically refers to the roe of Russian sturgeon, and Marshallberg farm sells superior osetra and classic ostera at high price tags ($93 for a 30 gram sample of superior). I’m touring the farm with Sabine Mader, the farm manager at Marshallberg, and the experience has completely changed the way I view farmed fish.

Follow Eater on YouTube for more videos | Like Eater on Facebook to never miss a video

Michelin

Would You Rather: Chef Mouth Cup or This Tongue We Wrote About a While Ago?

Features

Do All Your Last-Minute Holiday Shopping on Goldbelly

Video

How Two-Michelin-Starred Californios Honors Mexican Cuisine

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day