Name: 歐洲最大的魚子醬農場內景 (Inside Europe's Biggest Caviar Farm)
Uploaded: 2021-01-14T08:22:05.000Z
Duration: 9 min 13 s
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- Claudia: Agroittica Lombarda Group in northern Italy

The group is based in the Lombardy region

Ars Italica Caviar, which farms sturgeons

and Calvisius Caviar, based in Calvisano,

where the two companies also share the extraction facility.

In total, both farms stretch over 250 acres of land

with 28 tons of caviar produced per year.

The most expensive caviar produced here, Beluga,

We visited Ars Italica's farm where there are four species:

Russian sturgeons, starred sturgeons, Adriatic sturgeons

and sterling sturgeons in the albino variety.

At this site, we can find 300,000 sturgeons

that can go from 1 year old up until 20 years old,

and they can reach a weight of up to 60 kilos,

to a natural reserve that's called Ticino.

The fresh water and clean climate of the natural reserve

make an ideal home for the sturgeon, which spends

its first years in indoor incubators with well water

and is then moved to an outdoor water supply

- Claudia: Sturgeons take from eight to 20 years

to produce their eggs, depending on their species.

When ready, the belly of the fish is sliced open

After extraction, eggs are rubbed over a metal grate

and then rinsed to remove any impurities.

eggs from each sturgeon are packed individually.

The eggs are then salted following the "malossol" recipe,

which means there is a less than 3% salt content.

and will be mature and ready to be eaten in a few months

depending on which sturgeon breed they come from

Oscietra caviar comes from Russian sturgeon,

- So we just left the production facility

where we've seen how caviar was extracted and packaged,

and now I've got in front of me a caviar tasting plate,

and we've got the Oscietra in both Royal and Imperial,

The right way to taste caviar is to either use your hands

with a spoon made from mother-of-pearl or bone

because metal could alter caviar's natural taste.

Mmmh. So my favorite one is actually the Imperial one.

It's less fishy. It's a bit more creamy in your mouth.

Twenty-seven species of sturgeons exist in nature.

However, as much as 85% of wild sturgeons

and regulations have been in place since 1998

This is why many caviar farms use sustainable aquaculture

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