Sterling Caviar recently hosted a tour of their sturgeon farm and caviar processing facility in Elverta, California for an audience of state legislative and agency officials, accompanied by post-graduate Fellows from the California Sea Grant Program. Organized by the Office of the State Aquaculture Coordinator and the California Aquaculture Association, participants learned about this local success story and the long-term commitment required of farm-raising caviar, which takes an average of 10 years to yield its crop.
Dr. Sergei Doroshov and colleagues with a white sturgeon (1979).
Bobby Renschler speaks to group touring facility.
White Sturgeon in large tanks.
Workers carefully extract sturgeon eggs to create caviar.
Bobby Renschler describes the traditional Italian caviar tins that have not been surpassed by modern alternatives.