I actually worked for the founder and live right down the road. The founder was an asian engineer who designed a life saving mine and ied detection system for bradley tanks in the middle east. He was older so I'm sure he's retired/passed on at this point. I wanna say he was a professor at NC state before the DOJ bought his design. He used that money to fund the construction of the first warehouse. Saw some cool fights between the engineer and a lot of the sub contractors. He had the math and the subs had the experience so it was pretty legendary. The white dude in the video is his son in law. The asian girl looks like his wife and the founder's daughter but its been so long i cant be sure. He comes in the local hardware store a lot more. It's also locally Smur-na not Smeer-nah. They also have (or had) another facility in the Mountains on the western side of the state. Never thought I'd see anything from this area on here. Kind of a touristy, formerly rural, beach, fishing town where not a lot goes on. WSJ you can also check out the local oyster farms for more aquaculture fun.
This man is farming what otherwise would be unsustainablely taken from the Caspian Sea. No different from a steak, leatherbelt or handbag. We need to thank him and his investors (?) for putting up their labor and calital. Well done Sir!! I hope you will be mega succesful.
@@don_kandon6006 I could imagine. It’s odd you answered me back because I’m a big history buff & I do know my Soviet history but not as much as I should & certainly not as much as someone who’s lived there/living there. I couldn’t imagine what your parents had to go through? I don’t know how old you are? I’m 51 & a Cold War baby completely brainwashed by Western propaganda growing up in the 80s in the United States! I graduated high school in 1990 so I’m lucky there was still goi music to listen to. But I wanted to ask you a few questions; if you don’t mind?
At least they'll live unlike all the males that go into meat processing facilities after mating. Turns out, they don't even need males for that if they are technologically advanced and woke like us.
@@lingling1865 that’s what I heard too, that it’s kinda just a status symbol. I’ve read it’s good but not 60-120$ good. I’d like to try it once for myself but only as a freeloader at a fancy party.
@@TheKonvo I'm not talking about taste here. The amount of work going into each tin is what makes it expensive as well as the amount produced (due to the yield of each season). Personally I like Japanese fish roe more as it has a sweeter taste.
I work for a sturgeon hatchery… you have to wait til they grow a certain age because they aren’t mature enough to have a gender. Also they said it takes 6 years to mature. It takes 12 years and over 20 years to hatch eggs. That’s for lake sturgeon idk if theirs are different. Now that’s natural type conditions, meaning in winter time they grow slower because the water gets colder but if they have a temperature set to let’s say 16degrees than they grow faster. Also they said they’re hatch floated. Maybe one of their machines broke that controls water quality and the fish died from having too much ammonia, or no more oxygen or whatever. A lot can happen if you don’t have alarms to tell you a machine isn’t working. Also what I don’t understand is why do they gotta kill them after they get the caviar, our scientists from my understanding stitch them back up and release them.
The calmness of the sturgeon during the ultrasound and biopsy is remarkable. I've handled my share of fish and haven't seen that before; farmed fish may be more docile?
@Tristan This is actually referred to as tonic immobility. Many species of whale/shark/fish display this when they are turned upside down. Basically puts them into an immobile state where these farmers can freely handle them.
@@MegaWarrior8 that's amazing. They keep breathing, though? Does that happen in real life contexts, where these get turned upside down and struggle with that?
They can get it out without killing them fairly easily. They just don’t because sturgeon only lay eggs once. They ceebs paying to keep them alive after that.
@davidchang5265 that may be the case for some. There should be some engineering possible to mimick water conditions where they live or how much they move, whatever it is that makes the taste difference. Then again, maybe not. It may be something that just happens with a more stable environment. It may take the "wild" or "gaminess" out of it.
Same for steak. Good thing about sturgeon is that the fish is still consumable even after the extraction. I’m pretty sure their meat and muscle is harvested after, I could be wrong though.
@@pedrodepacas they doubled the production in a year, and went from 5k baby fish to 20k adult fish in the span of 12 years, it seems fairly profitable
I wanted to ask, how come the roe isn't harvested after the sturgeon ejects the eggs? Wouldn't the roe be bigger by then? Is it a taste difference? I mean that way wouldn't the sturgeon be alive for multiple egg harvests?
Watching this video reminds when I worked in 2 5 star 5 diamond hotels here in NYC. Beluga and 2 other caviar are not cheap, but it's basically fish eggs,but you can find cheaper ones like salmon and black fish and I don't care for it to each there own
Alexis : If the champagne is too burned for your taste, don't drink it. The caviar I trust is not burned. Dominique Deveraux : I really wouldn't know. You see that is Ostatrova and I prefer Petrossian Beluga.
I worked at an exclusive corporate grocery in wealthy area … we used to stock these Beluga caviars costing in terms of inflation now $800…. tried it and spit it out LOL had no idea what I was doing … also dumped a $100 maple syrup on waffle… threw it away too sweet
I'm a literal member of the "working poor", and I still have tasted good cavia..(many years ago)...I must say, it's truly delicious. Hope I get to try some again someday....
As a caviar fanatic, I recommend you to taste Caviar from a small village in China called QuZhou. That is where many Michellin chef secretly buys their caviar from. Apparently the natural spring water makes the best caviar. I’ve got the opportunity to get my hand on some and its mind blowing how buttery and creamy the caviar was like no others I have ever tasted. What surprise me most is how TF these chef know about this hidden village that even most Chinese do not know how to point it out on a map
other farms do it, they let do the same testing that this guy does, but then put the fish it a water trough that has chemicals in it to relax her. Then put her on a guerney kind of like what he had, but then massage the eggs out and catch them in a bowl underneith. Rest of the process is the same and the fish goes back in the ponds to make more eggs in the next few years.
I love this! Love the whole process. I have never had caviar. Actually, I don’t eat anything that feeds off the ocean and I live on the beach LBI. 🤦♀️I know! Maybe to much saltwater intake as a kid. 🤷♀️lol best wishes on a great season!
Honestly seems like there’s a lot of room for improvement with the nitrogen cycle and the harvesting process. Why don’t they set an egg trap instead of strangling their golden geese?
I've observed that any caviar that I can afford to buy...isn't worth eating. Any that which is worth eating...I can't afford. The same can be said of champagne.
Why would they not use DNA sampling to tell the gender of the fish? The comment about having to wait 5 years to be able to determine male/female seems odd.
I work for a sturgeon hatchery… you have to wait til they grow a certain age because they aren’t mature enough to have a gender. Also they said it takes 6 years to mature. It takes 12 years and over 20 years to hatch eggs. That’s for lake sturgeon idk if theirs are different. Now that’s natural type conditions, meaning in winter time they grow slower because the water gets colder but if they have a temperature set to let’s say 16degrees than they grow faster. Also they said they’re hatch floated. Maybe one of their machines broke that controls water quality and the fish died from having too much ammonia, or no more oxygen or whatever. A lot can happen if you don’t have alarms to tell you a machine isn’t working. Also what I don’t understand is why do they gotta kill them after they get the caviar, our scientists from my understanding stitch them back up and release them.
That's so sad that they have to be put to sleep before they take the eggs. I didn't k ow this about caviar, but...animals are meat eaters too, so I guess we are all the same. I love animals,but..I also love meat.
@@gamerforlife9865 NCSU is working on a practical DNA test for us. It would involve tagging the fish because the test isn't immediate like a pregnancy test.
@@liamwindsor5854 If I said "I'm not a caviar consumer but I have stayed in a Holiday Inn express" that would be "Very different". But I would argue that sturgeon roe and flying fish roe have more similarities than differences. But at least I learned that true caviar is only from sturgeon.
