A new technique for sturgeon farming developed by Kindai University could greatly benefit Japan’s fledgling caviar industry.
Caviar, or lightly salted sturgeon roe, has been enjoyed for centuries as an expensive gourmet delicacy. After a drastic decline in wild sturgeon stocks, aquaculture stepped in to fill the void. But can farmed supply find lasting balance with market
Aquaculture of high-value white sturgeon is in its early phases in British Columbia, Canada. Given the long time required to produce caviar, licensed producers are looking at developing markets for value-added products and byproducts based on sturgeon meat.