Rasco, Optimizing quality and shelf-life of sturgeon caviar

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Approximately 90% of all sturgeon caviar originates from the Caspian Sea. However, a substantial amount of the final product is regularly declined by purchasers due to various shortcomings, including a short shelf life and lacking sensory attributes. The availability of Caspian Sea sturgeon has seen a radical drop owing to political transition, environmental pollution, and excessive fishing, causing a marked decrease in supply. Nevertheless, the recent rise in the farming of commercial white sturgeon in regions such as the Pacific Northwest and California offers an exclusive prospect for supplying caviar sourced from these domesticated fish. Yet, the production process for caviar from farmed sturgeon has not been fully optimized, resulting in inconsistent product quality (Beyer, 1999). The escalating global demand for superior caviar and roe products opens up fresh possibilities for aquaculture providers to venture into novel areas.

Sturgeons at aquaculture farm.   photo credit: Barbara Rasco

Project Summary

Duration: 4 years
Funded Date: 09/01/2002
Funding level: $228,000
Location: California - CA, Idaho - ID, Montana - MT, Washington - WA
Species: Sturgeon
Topics: Culture, Culture/egg quality, Diet and Nutrition

University of Washington
School of Aquatic & Fishery Sciences

Box 355020, Seattle, WA 98195
1122 NE Boat St, Seattle, WA 98105


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