Through sustainable aquaculture, Marshallberg Farm is raising thousands of Russian sturgeon, producing environmentally responsible osetra caviar and smoked sturgeon in North Carolina. Simply cured with salt, this osetra caviar is a buttery, briny indulgence. The fish is critically endangered in the wild, and farmed sturgeon is categorized as a “Best Choice” on the Monterey Bay Aquarium Seafood Watch list.
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Sturgeon are an ancient fish that can live 50 to 60 years and don’t start spawning until seven or more years into their lifespan. Overfishing, pollution and habitat destruction have made sturgeon critically endangered in the wild, so aquaculture farms like Marshallberg are the only sustainable source of sturgeon caviar.
Read MoreOsetra caviar is an incredibly simple product. Just Russian sturgeon roe, salted and put into a tin. That’s it. And here’s how it’s done.
Read MoreAt the farm, Sabine Mader lifts individual fish into a holding tank and then gently lays each one on a table. Much like a pregnant woman getting an ultrasound to check on things, she is able to see if the fish has ovaries, egg sacs that will become full of roe.
Read MoreAt Noble Cider’s restaurant, The Greenhouse, in Asheville, chef Gavin Baker sources whole sturgeon directly from Marshallberg Farm, breaking down these magnificent fish on site and creating dishes with this rarely-used species that became instant favorites with the restaurant’s diners.
Read MoreThe next time you pop open a tin, top a lightly salted chip with a dollop of creme fraiche and a generous spoon of caviar and be sure to pair your eggs with bone-dry bubbles.
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