Ten large sturgeon of the species Acipenser Gueldenstaedtii swim slowly around in a Jacuzzi-sized tub full of icy water – the cold temperature relaxes the fish. A white-aproned, welly-wearing fishmonger picks a sturgeon up and with a precise knock on the head puts an end to its six to seven-year-long life. With a sharp, hook-like knife he slits the fish’s stomach open and lifts out the valuable roe. This sturgeon weighs 11.3kg and is carrying 2.27kg of roe, which will be turned into caviar following a simple process. We are in Fulda, an hour’s…
Desietra’s own-brand caviar
Freshly salted roe is packed into tins
Customer Jacob Marsing-Rossini tastes the fresh, just-salted roe
Once the caviar is extracted, the fish is used for fillets, fish stock, or glue
Baby sturgeon, hatched at the farm. In five or six years they’ll be big enough for slaughtering
Catching baby sturgeon
Jacob Marsing-Rossini from Rossini Caviar, the leading caviar trader in Scandinavia
Want more stories like these in your inbox?
Sign up to Monocle's email newsletters to stay on top of news and opinion, plus the latest from the magazine, radio, film and shop.
Thank you, you are now signed up.