How CAVIAR is made! Exclusive visit of the OLDEST SUSTAINABLE STURGEON FARM in the world.

[Music] hello everyone so today we are here at one of the surgeon plants that we Berkeley I'm from Imperial heritage caviar and today we are in the Lombardy region in Italy in the region calve is a know and yeah as you can see over here this is a surgeon farm one of the oldest in the world is quite special and they work in a very traditional and unique way so what they do over here is they only use natural spring water from the mountains so source water to fill the basins really important because the quality of the water it's really top quality so it's really pure really natural they never recycle the water they always on a continuous basis refresh the water so really important there is a continuous stream of water a continuous flow of water going through the basins and another important element is that at the bottom of the basins as you can see over here you have rocks and boulders and pebbles and between the pebbles you will find small natural log organisms that are developing like in nature like in the natural habitat of the surgeon for example like crew stations Crysta see small lobsters small crabs Oaks all natural organisms and these are really important for the taste of the caviar because most of the surgeons are really bottom feeders and that's important because for example if your bottom like this is existing out of rocks and boulders the surgeons will find their food between the rocks and boulders and that's what's going to determine the real flavor and the taste of the caviar like it was in the Wow but then forms over here in Italy yeah most of the surgeons are bottom feeders but the Beluga it's a bit special most of the surgeons have their mouths at the bottom searching at the bottom for their food but a beluga has his mouth in front of his nose and that's a bit different because he's a real carnivore he's really going to search for a little bit more bigger fish to eat so the beluga is a bit different for most of the other surgeons are really searching their food at the bottom of of the lakes or the basin so what you can see here actually or seven different species of sturgeon in one basin it's quite unique to see them all together and a funny thing is that you can see them search for food at the bottom you see the the stones the boulders the pebbles and between the stones and pebbles they will look for food and as you can see most of them are taking the stones enter their mouth their really cleaning them and spitting them out again so this one it's really cleaning cleaning all the pebbles the really big one over there it's a transport dance it's the white sturgeon it's white sturgeon because it has a white belly and white meat then over there you have a smaller sturgeon with a really long nose that's the safe rouga also a really special surgeon really difficult to breed they're only a couple of farms around the world that that really started breeding silica because it's a really sensitive fish so it's difficult to breed then the one over there you also have the Aussie etre Siberian sturgeon also deny carry and also a Beluga [Music] if the fish are between two and three years old they are in the smaller basins because they do not know the gender yet and from the moments that they know the gender they will separate the males and females and from that moment on disturb the surgeons the female surgeons will go to the large basins with the bottom of rocks and pebbles always source water about 80 meters underground wells actually the melting water from the Alps same quality as what you have here as something agree no am very gamma wine and these waters are the same quality also on the ground [Music] so actually when there is extraction of the fish to take out the eggs the eggs are washing with both water [Music] and then we push them to Z to actually have all the eggs separate and at the end we are going to take out the last lost things which are not correct grab the pure caviar so here the courier comes out it will be way every individual batch so we have every fish has its own number so we can trace it back we never mix the you can see these are two fish that they were almost they were born the same time they were grown the same time they were now process but look at the colors and the size so they cannot mix so every patch is made individually and after selecting the quality they're gonna solve you [Music] so this is the caviar and ferrets what you're not going to do is to the caviar it is a big mother to the original thinness the traditional sense and the way that they Thank You caviar it's in the shape it's a traditional way of packing the caviar what they're going to do is they put on that the lid of the tin and then they're going to put it over here such that almost to weight that is in the tent is going to put be put on top of this lid as well and in this way the tint is going that the lid it is going down the air will come out and the caviar arrives in a natural bacon [Music] and afterwards boots beat the rest rubber bands around the tin such that a caviar is release in an actual victim and that's the mature Asian process can start so in this way the tender is going to mature a couple of months and afterwards we are going to select which caviar is going to be taken back to Belgium [Music] we call is the model jars actually the big jars and which we gonna every need the caviar to to mature the caviar half a kilo we are actually the only ones who have half kilos because we created the box you have one kilo one kilo eight these are the traditional ones the ones you saw at a production so Asiata Siberian at the Transvaal town is the three most important caveats we have for us to travel on Thomas is the caviar you have now Siberian traditional fish originally found in Michael the lake of by car near a school Irkutsk Mongolia very large gold lake Oh Sierra building study Russian sturgeon also typically typical sturgeon for Iran and Russia Russia but no farmed all over the world and certainly a top quality here in the amount transmode Thomas transmen Thomas originally originally the white sturgeon which is found also in California mostly in California lakes over there and now very successfully Breton Italy Lombardia we're gonna open the jar so actually this is the first time that we opened the thin after it was packed after the harvest you [Music] so when we're going to taste we're gonna taste inside of the jar why inside of the jar to have the pure taste the finest taste after metallization and to avoid any oxidation of the outside of it [Music] if you look at the egg you will see the eye of the egg from the top surface that means as the caviar is very nice matures at the right they are not only breeding structures for but also the meats of the sturgeon is used smoked fresh and this is one of the biggest slicing companies in Italy actually the biggest they slice the sturgeon they slice tuna fish slice sports fish [Music]

Channel: wbpstarscom

Views: 47,147

Keywords: Executive Chef, chef, head chef, restaurant, fine dining, wbpstars.com, wbpstars, wbp stars, interview, food, cooking, kitchen, recipe, recipes, haute cuisine, haute, cuisine, Michelin, star, wine cellar, wine, fine wine, fine wines, Michelin star, Chef Patron, Chef de Cuisine, cook, sommelier, patron, wbp, gastronomy, gourmet, top list, Zagat, pastry, Caviar, Imperial Heritage, Sturgeon Farm

Id: yqX5jVGW8-M

Length: 13min 8sec (788 seconds)

Published: Thu Jan 03 2019