![]() They usually sell a 1,000 gram tin for $1,000. Most of it ends up in extremely high end restaurants. We do put a lot up in the Seattle area,“ said Ray. “Our main market for caviar is on the East Coast. "Then the product is ready to be put in a tin and we store it at about 26 degrees,” explained Ray. They then add four percent salt, and then using tweezers they go through yet again and hand pick out and impurities. “This is done in a special room by itself so there is no contamination going into the caviar room,” said Ray.įrom there they use a screen to separate the eggs from the ovaries and wash the eggs. When the fish is ready, first they stun it and they kill it and remove all the ovaries. “It’s that individual attention you put to each fish, killing it at just the right time to get the highest quality of egg and caviar,” said Ray. So how is caviar made? Well after the fish is mature, theY biopsy it, and then biopsy it again, sometimes up to 10 times before they determine the fish is at its ripest point for making caviar. A lot of money is invested in that fish when you are feeding it for 10 years,” explained Ray. "We have to grow these fish for 10 years. It actually takes around 10 years for a sturgeon to develop eggs. Many people don’t know that caviar isn’t something that is produced overnight. Sturgeon eventually led to harvesting caviar. That eventually extended to Tilapia, and then in 1988 they introduced sturgeon with the help of the College of Southern Idaho and Idaho Fish and Game. Using the geothermal water of the Hagerman Valley, they focused originally on raising catfish. “There is more high quality water within 20 miles of us then there is anywhere in the world,” said Ray. Ray and his wife started the company back in 1968 in California, but moved up to Idaho because of the water. “Were not large but we do a good job of what we do,” said Fish Breeders of Idaho owner and founder Leo Ray. The Fish Breeders of Idaho may be considered a small fish in a big pond when it comes to fish processing plants, but they are doing big things in the world of caviar.
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