How to Cook Sturgeon – Texture Sturgeon meat has a very unique texture. Unlike other fish meats, sturgeon meat is very dense. It is comparable to a tender, pasture-raised pork chop. Like pork, sturgeon is best prepared slow-cooked, as it tenses up when put on direct heat. Therefore, it is not recommended to pan fry […]
Marshallberg Farm is a Russian sturgeon farm located in North Carolina. The farm produces Osetra caviar. The 2 facilities utilize RAS (recirculating aquaculture systems) to produce sustainable caviar. To find out more about the farm, click here. To view press and videos, click here.
Caviar, some of us think, delicacy and the peak of culinary excellence. Some of us think caviar and we think “fishy egg crap.” Marshallberg Farm right here on the coast of North Carolina thought caviar equals a sustainable and farm-able protein source. Beyond all the other attributes let me validate this episode (http://ncfbpodcast.libsyn.com/marshallberg-farm) and clarify […]
Raleigh based Locals Seafood is now stocking our Russian sturgeon meat at their booths at the Raleigh, Chapel Hill and Morrisville farmer’s markets. Place an order for pick up on their website, or show up at the booth for purchase (just remember, it sells out fast!)
The best Ossetra caviar is said by many caviar experts to be from U.S. R.A.S. (recirculating aquaculture system) farmed Russian Sturgeon (Acipenser Gueldenstaedtii). This is the only species responsible for Osetra caviar (Osietra, Ossetra, Asetra). Although the U.S. imports Osetra-labelled caviar from China, chances are that caviar is made from hybrid fish, and is not […]
California White sturgeon caviar has a similar flavor as Russian Sturgeon caviar. However, true Osetra caviar is produced exclusively by the Russian sturgeon: Ossetra (also Osetra, Oscetra) caviar refers specifically to the roe of Russian sturgeon (Acipenser gueldenstaedtii), referred to as the Perisan sturgeon (Acipenser persicus) in some regions (N. Fletcher, Caviar, Reaction Books Ltd. 2010). White […]
New York Times Caviar Article | By FLORENCE FABRICANT FOR those who could afford it, buying caviar used to be simple. In descending order of price, there was delicate, prized beluga; nutty and sometimes golden osetra; and dark, assertive sevruga. Today, beluga is banned in the United States, and the harvest of wild osetra and sevruga […]
The best Osetra caviar is said by many caviar experts to be from U.S. R.A.S. (recirculating aquaculture system) farmed Russian Sturgeon (Acipenser Gueldenstaedtii). This is the only species responsible for Osetra caviar (Osietra, Ossetra, Asetra). Although the U.S. imports Osetra-labelled caviar from China, chances are that caviar is made from hybrid fish, and is not […]
By Kathleen Purvis | Charlotte Observer This article was written before Marshallberg Farm acquired Atlantic Caviar and Sturgeon June 2017. —– At Atlantic Caviar and Sturgeon, the workers like to joke that they wrestle with dinosaurs. On a recent weekday morning, it’s literally true. The three unmarked warehouses, out in the country surrounded by cornfields, […]
White Sturgeon caviar comes from sturgeon species Acipenser Transmontanus. This species comes from the Columbia River and along the Pacific coast of the United States. White sturgeon account for most of the caviar produced in the United States and beyond. This species farms well, and their roe can be harvested relatively quickly. Caviar made from […]
