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Fish Farming News March/April 2001 p. 27 Farmed caviar gets boost from organic marketer AUSTIN, TX – A major seller of organic Stolt processes its caviar combining and natural foods has decided it will only sell traditional methods with modern sanitation farm-raised caviar in the upscale gourmet techniques. The roe sac is removed from the food stores it operates in some of the nation’s fish at its processing plant, then screened to largest markets. remove individual eggs. Whole Food Markets recently announced After a quick leaning in fresh, cold water, that it would no longer sell wild Osetra, the roe is lightly pressed to remove the rinse Sevruga, or Beluga caviar at its Bread & water. Dry salt is then added and mixed in by Circus and Fresh Fields stores located in the hand. Salt levels are kept low to produce a Northeast. “molassal” or low-salt style caviar. The publicly traded company operates a After salting, the caviar is spread out on a dozen Bread & Circus stores in Massachusetts fine screen to allow for drainage, a check for and Rhode Island and five Fresh Fields stores impurities, and grading. The final step is in Connecticut, New York, and New Jersey. packing the caviar into tins, which are stored In a published statement, the company said in large coolers at 26°-30°F. Stolt says the it will no longer sell the caviar because it tinned caviar has a shelf life of more than one believes wild sturgeon stocks “are endangered year. and close to extinction.” With an eye to giving consumers a highly Stephanie Stathe, director of Pigeon consistent product, Stolt sells four grades of Cove/Whole Foods Market, a seafood station Sterling caviar grouped by color – Classic, owned by Whole Foods in Gloucester, MA, Premium, Royal Black, and Imperial. said the stores will sell caviar that comes from Classic, the most plentiful grade, is farm-raised sturgeon. characterized by its darker colors. Premium “This farmed sturgeon caviar is a truly grade has colors of lighter gray to burnt sustainable alternative that we can feel good cream. about offering to our customers,” Stathe said. “Sterling Royal Black” is jet black in color The company’s decision comes on the and, says Stolt, “a very rare occurrence in our heels of an announcement by Stolt Sea Farm fish.” that, in addition to its line of whole white The “Imperial” grade is described as sturgeon, skinless and skin-on fillets, bullets, “almost golden” and is also rare. and saddles, the company would begin selling On its website,<www.sterlingcaviar.com>, premium caviar harvested from farm-raised the company offers its products at prices white sturgeon on-line under its Sterling ranging from $1 for a one-ounce jar of Classic brand name. caviar to $1,584 for a 35.2-ounce tin of Royal Stolt spawns sturgeon at its California Black or Imperial caviar. hatchery, then raises the fingerlings on a diet Whole Foods Markets, based in Austin, of commercial feed. The fish are sexed at TX, operates 120 organic and natural food three years of age and female sturgeon are stores in 22 states and the District of earmarked for caviar production. Those fish Columbia. A publicly traded company, it had are then held for an additional five to seven sales of $1.6 billion in fiscal 1999. years until they are sexually mature and produce roe. Stephen Rappaport .

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