There is a great read on Meat Trade News Daily, an English news source, about the Riofrio Caviar Farm in the Sierra Nevada region of southern Spain. The article gives you a feel for the only certified organic sturgeon farm in the world by documenting the entire caviar processing procedure, from selecting viable sturgeon using ultrasound to check for eggs, to salting the roe, and of course tasting FRESH caviar later that evening.
Riofrio is considered the only true organic caviar farm because unlike most other sturgeon fisheries, no hormones are introduced to the controlled environment to speed up the maturity rate of the fish. Their Adriatic sturgeon (Acipenser Naccarii) are also contained in mountain fresh water that is untreated with additives. The water maintains a year-round temperature of 13 to 15 degrees.
What's the difference? Stress, says Keith Jaggard of Riofrio - Reducing the amount of stress in sturgeon greatly increases their health and viability in terms of producing quality roe. By creating an atmosphere that is as close to natural as possible in a controlled environment, Riofrio aims to produce the most authentic caviar from a sustainable source.
I would love to sample some of their caviar, and perhaps visit their facilities early next year when I will be in the region. Caviar Trip!