Chef Xavier Deshayes, the creative genius behind our Washington D.C. Fresh Thoughts dining series has a real passion for sustainable seafood. In preparing for dinners like Fresh Thoughts, it has become common practice for Chef Deshayes to travel and investigate the sources of his fresh ingredients first-hand! Earlier this month, Chef Deshayes and members of our conservation team traveled to an aquaculture facility in North Carolina that will be providing both the sturgeon and caviar for our upcoming dinner on April 24th!
Chef Deshayes observing the sturgeon in North Carolina.
The Atlantic Sturgeon and Caviar Company began selling their products just last year, but operations at the facility began as early as 2008. They’re located in the hills of Lenoir, North Carolina, at the foot of the Appalachians and within sight of Mount Mitchell, the highest mountain east of the Mississippi River. The business is cooperatively funded by private business partners, North Carolina State University and experts from the North Carolina Cooperative Extension. The 720,000 gallon aquaculture facility sits on the site of the family farm of one of its founders and contains 36 large tanks.
An aerial shot of the facility.
Three species of sturgeon are raised at the farm; Atlantic , Russian and Siberian. The Russian Sturgeon is the source of the famous Osetra caviar. Atlantic sturgeon are native to the United States and can be found in distinct populations along the east coast and in the rivers from Canada to Florida. They spend most of their adult lives in the ocean but will return to the river in which they were born to spawn. Like their Russian counterparts, Atlantic sturgeon populations are diminishing and there are limits or outright bans on fishing these animals.
The Atlantic Sturgeon and Caviar Company was founded in order to help fill the demand for quality seafood and caviar without over-burdening wild populations of fish stocks. Fish are fed and maintained for several years – until they are 3-5 years old and are approximately three feet in length. Around this time, experts at the facility use ultrasound technology to determine the sex of the animal and males and females are separated.
A sturgeon being given an ultrasound to determine sex.
Males are raised to the desired size and harvested for their meat. Fresh sturgeon meat is white and firm and popular in restaurants around the region.
Once the females are separated they are monitored through ultrasound for proper egg development. We watched this process and it’s an amazing marriage between science and art. The subtle differences between “exactly right” and “a tad too far” are impossible to detect from a layman’s perspective but are extremely important if you want to maximize profits by providing the best caviar product possible. The process of extracting caviar is delicate, exacting, detail oriented and extremely time consuming.
Once the caviar has been harvested, it’s canned by hand.
The staff at the Atlantic Sturgeon and Caviar Company are passionate about creating a successful business that is sustainable in the long-term!
Join us at the next Fresh Thought dinner in Washington, DC to see the success of their work! Want to learn more about our sustainable seafood program in DC? Watch this video: