((PKG)) IDAHO CAVIAR FARM
((VOA Russian))
((Banner: Some like it Fresh))
((Reporter: Lesia Bakalets))
((Camera: Sergey Sokolov))
((Adapted by: Philip Alexiou))
((Map: Snake River, Idaho))
((NATS))
((Leo Ray, Founder, Fish Breeders of Idaho))
We dont know a lot about this fish and youre not going to learn unless you do it.
((NATS))
((Leo Ray, Founder, Fish Breeders of Idaho))
To spawn these, we inject the female and the male with hormonesand we actually take the eggs by cesarean section.
((NATS))
((Kay Knab, Sturgeon Farm Employee, Fish Breeders of Idaho))
This fish weighs 50 pounds.First thing were going to do is cut her open. Theres our ovary. Going to start right here, go up underneath the ovary, and just pull it lose from the flesh, and heres our first ovary. This is actually a very small ovary in comparison to some. I would say this fish is going to yield about a pound of caviar, maybe two. The idea is to get it out of the fish and into the ice as quickly as possible. The colder the eggs stay, the higher the quality of the caviar. If you let them warm up to room temperature, you risk the caviar getting soft, which will definitely change the quality. And heres our second ovary. The fish will be passed outside for the girls to process and filleted and then the meat will be sold in the market. Its a very high-quality meat and there is a good amount of request for the meat. You dont have to push real hard. You just roll like this, and theyre coming off, and theyre dropping down here.
((NATS))
((Kay Knab, Sturgeon Farm Employee, Fish Breeders of Idaho))
Just wash it once. I think if someone is spending 1500 dollars on a tin of caviar, theyre going to notice that theres bits of fat in it. So, the more you can remove, the better you can make it look, the better the taste will be, and the happier your customers are going to be.
((NATS))
((Kay Knab, Sturgeon Farm Employee, Fish Breeders of Idaho))
Some people say its better to let it age a while. My customers love it when I sell it immediately. Thats what Leo was telling you about. More and more customers are liking it fresh than aged. It develops a stronger flavor when its aged.
((NATS))
((Leo Ray, Founder, Fish Breeders of Idaho))
We have the healthiest sturgeon population, probably in the world, and the population here in Idaho is growing every year.
((NATS))
((VOA Russian))
((Banner: Some like it Fresh))
((Reporter: Lesia Bakalets))
((Camera: Sergey Sokolov))
((Adapted by: Philip Alexiou))
((Map: Snake River, Idaho))
((NATS))
((Leo Ray, Founder, Fish Breeders of Idaho))
We dont know a lot about this fish and youre not going to learn unless you do it.
((NATS))
((Leo Ray, Founder, Fish Breeders of Idaho))
To spawn these, we inject the female and the male with hormonesand we actually take the eggs by cesarean section.
((NATS))
((Kay Knab, Sturgeon Farm Employee, Fish Breeders of Idaho))
This fish weighs 50 pounds.First thing were going to do is cut her open. Theres our ovary. Going to start right here, go up underneath the ovary, and just pull it lose from the flesh, and heres our first ovary. This is actually a very small ovary in comparison to some. I would say this fish is going to yield about a pound of caviar, maybe two. The idea is to get it out of the fish and into the ice as quickly as possible. The colder the eggs stay, the higher the quality of the caviar. If you let them warm up to room temperature, you risk the caviar getting soft, which will definitely change the quality. And heres our second ovary. The fish will be passed outside for the girls to process and filleted and then the meat will be sold in the market. Its a very high-quality meat and there is a good amount of request for the meat. You dont have to push real hard. You just roll like this, and theyre coming off, and theyre dropping down here.
((NATS))
((Kay Knab, Sturgeon Farm Employee, Fish Breeders of Idaho))
Just wash it once. I think if someone is spending 1500 dollars on a tin of caviar, theyre going to notice that theres bits of fat in it. So, the more you can remove, the better you can make it look, the better the taste will be, and the happier your customers are going to be.
((NATS))
((Kay Knab, Sturgeon Farm Employee, Fish Breeders of Idaho))
Some people say its better to let it age a while. My customers love it when I sell it immediately. Thats what Leo was telling you about. More and more customers are liking it fresh than aged. It develops a stronger flavor when its aged.
((NATS))
((Leo Ray, Founder, Fish Breeders of Idaho))
We have the healthiest sturgeon population, probably in the world, and the population here in Idaho is growing every year.
((NATS))
