Something’s smells fishy around here
Can Abu Dhabi’s caviar best those coming from Iran and Russia’s stock? And considering the costs of housing sturgeon in hot climate and export costs, is it all worth it?
April 14, 2011 2:35 by Precious de Leon
In any case, being UN-compliant, Kipp is sure that the joint venture has already ironed out paperwork for cultivating Siberian sturgeon on the fish farm—especially considering that it has been on the Red list of Threatened Species since 1996.
According to IUCN, the total global population decline is estimated to be 50-80 percent over the past 60 years. Considering that the eggs of the Siberian Sturgeon make up about 100kg of its body weight, it’s easy to see though how this specie can be quite profitable.
Of course, like most things, only time will tell whether this business will sink or swim, but one thing’s for sure, the business hinges on whether the 22 fish will live happily in their new home in Musaffah.
Not-so-fun fact: Although the sturgeon produces one of the most expensive food in the world, it looks ugly and tastes worse. Of the 24 species of sturgeon, only four produce edible caviar—the most famous of which is the Beluga sturgeon.
Another not-so-fun fact: Want to know how they extract the eggs? Very delicately. Apparently, it is important not to kill the sturgeon, because once it is dead, the fish produces a bitter substance which ruins the flavour of the caviar. To avoid this, a blow behind the head puts the fish to sleep, and within ten minutes, the eggs are extracted and tinned.
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