How is caviar extracted from a sturgeon?

How is sturgeon caviar obtained?

Caviar, known as one of the most sought-after and exquisite gastronomic products in the world, comes mainly from sturgeon.

Sturgeon is an ancient fish that has been bred and valued for centuries. In this post we will focus on sturgeon bred in the town of Sarrión, located in the province of Teruel, Spain, where a sustainable production of high-quality caviar has been developed that is gaining international recognition.

This extraction process is cruelty-free, the care with which each sturgeon is treated to obtain the precious caviar is essential for its production.

So, how is this highly recognized and valued caviar obtained?

First of all, let's go into a little detail about the particularities of sturgeon.

The Sturgeon: An Ancient Fish

Sturgeon is a fish that has been around for over 200 million years, and its value lies in the eggs that the females produce, from which caviar is obtained.

There are various species of sturgeon, but the most common for caviar production are the beluga sturgeon (Huso huso) and the Russian sturgeon (Acipenser gueldenstaedtii).

The caviar produced in Sarrión comes from sturgeons raised sustainably in specialized fish farms.

What is so special about Sarrion's caviar?

The fish farm is located in the mountains of Aragon, taking advantage of its natural environment with mineral-rich rivers and a hot water source, creating optimal conditions for aquaculture that simulate the natural habitat of the sturgeon.

The fish mature in an ideal environment, with optimal temperature measurement, which allows the roe to accumulate the elements that give caviar its characteristic flavor.

The caviar is extracted without harming the fish, by massaging its belly. In addition, the eggs are carefully selected by size, color and shape, standing out for their silky texture and delicate flavor.

Caviar contains a high content of proteins, amino acids, vitamins and essential minerals, making it a nutritionally very complete and interesting food.

Instead of sacrificing the fish to obtain the roe, innovative techniques are used that allow caviar to be extracted without endangering the life of the sturgeon, contributing to the conservation of an endangered species, something undoubtedly innovative in this industry.

sturgeon's caviar

Extraction process

Caviar extraction is an extremely laborious process that requires patience, specialized knowledge, and a deep respect for the fish and its natural cycles. Traditionally, female sturgeon were killed to extract the eggs, but as mentioned above, the technique used at Sarrión is based on non-lethal extraction or “milking,” a cruelty-free method.

This process begins when the female sturgeon reaches sexual maturity, which can take between 7 and 15 years depending on the species. They are carefully monitored to determine the exact moment when the eggs are ready. Instead of killing the fish, an ultrasound-controlled milking technique is applied, allowing caviar to be extracted without the need to kill the sturgeons. This not only ensures that the fish can continue to live, but can also continue to produce caviar in the future.

The use of ultrasound to monitor the development of the eggs is an advanced technique that allows producers to know the optimal time for extraction, thus ensuring the highest quality of caviar. The eggs are extracted manually with great care, using equipment specifically designed to minimise stress on the fish.

Benefits of the Milking Method

The main benefit of this method is sustainability. By not having to cull the sturgeon, the population of these fish, many of which are endangered, is protected. In addition, the milking method is less costly in the long term, as one fish can produce caviar several times throughout its life, increasing the profitability of the fish farm without compromising the ethics of production.

On the other hand, the caviar produced in this way is of the highest quality. The fact that the roe is extracted at its optimum point of ripeness ensures that the final product has a perfect flavour and texture, characteristics that caviar lovers greatly value.

Commitment to sustainability

Caviar production in Sarrión has adopted a philosophy based on sustainability and respect for the environment. In addition to using the milking method, the fish farm uses pure water from the springs of the Sierra de Gúdar, which guarantees a healthy environment for the sturgeons.

This commitment to sustainability has allowed Sarrión caviar to be considered one of the best in the world, being exported to high-end international markets.

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