Muslim KC Caviar orders increased ten fold
Adipocere is a greasy substance which forms during decomposition. Its a form of Hypolysis, often referred to as corpse wax, is the process that occurs when a creature dies quickly.
In traditional Sturgeon Caviar production the fish DOES NOT DIE QUICKLY, they bleed to death slowly! while being disembowelled and having her ovaries removed. This process enables acceptability for dietary laws of Halal or Kosher food.
This is why visitors and the press are never allowed in the slaughtering areas. Yes you can see the lady placing caviar in tins, but NOT what's on the other side of the wall.
However, the KC AiC no kill process allows Jews and Muslims to consume Caviar, as the fish providing the eggs did no die, more importantly, she will provide eggs for many more years. Therefore orthodox Jews and devout Muslims may partake of Caviar where the sturgeon is unharmed in the egg extraction process.
Recapping, allowing a sturgeon to slowly bleed to death, does not produce Adipocere, therefore this is acceptable in Halal and Kosha dietary rules.
The alternative!
Having personally witnessed the methods of traditional Caviar production on two farms, I think it's time that the public are enlightened.
Jews and Muslims may partake in Caviar which is given by the sturgeon and lives on to produce more caviar for years to come, thereby the No Kill, ethical and sustainable Caviar is a win win, for all parties. Since this posting, orders from Muslims have increased TEN fold, thank you.
Most promotional videos show the fish swimming in crystal clear water. Then is shows then taking the ovaries and processing the eggs and placing in tins. They do not show the muddy lakes and the over crowding before the slaughtering procedures begin.
Imagine if you were a 7 year old Baerii sturgeon just reaching puberty and you are caught in a net and dragged from the lake.
The first thing to happen is you are thrown into a dustbin headfirst -The intention being, to break your neck.
Then you are thrown onto a butchers table to be beaten with a baseball bat - The intention being to stun you.
Then you are hung by your tail on a rack while someone cuts your throat to release the blood.
Then you are placed on another butchers table to have a cut from your throat to your vent, before having your ovaries removed, then your carcass thrown for Biofuel.
The KC ethical and sustainable selection process starts 8-9months (pre production) by selecting the fish between 12-15 years old or in the case of Beluga 18-20 years old and recording their tag / chip number.
You (the sturgeon) will have already been through this process before and will have started to fill up with eggs. You will be transferred to an indoor facility with controlled heating, lighting and water quality along with many of your relatives.
Most days the fish manager will come into the tank to build relationships with the individuals. A few months down the line he will start lifting you out of the water for a second and checking your tummy. This is to prepare the sturgeon for stripping at a later date!
A couple of days before production you will be given a small injection - which tells the sturgeon's brain that there could be males in the area- so prepare for releasing your eggs.
The next day you receive a top up injection and the fish manager will be checking your condition especially your tummy.
Within minutes of your body starting to release eggs, the fish manager will lift you from the tank and place you on a specially designed V shaped soft bed and start to massage your tummy.
Meanwhile a colleague will catch all your eggs in a sterile bowl and pass these to the production room who will make them into Caviar. The whole process takes between 10-15mins.
You will be placed in a recovery tank for 1-2 hours before joining your friends in a large tank for the next 1-2 years or in the case of Beluga 4 years.
The industry will "HATE" me for releasing this information. I have offered this information in the past to the media but the editors always refused to publish.
Fact 1: KC Caviar have led the world in producing and promoting ethical and truly sustainable Caviar more than 10 years. Farmers around the world are now changing production methods from Killing to (Milking) the ethical & sustainable massaging process.
Fact 2: The British media backed and supported the break through in Caviar production in particular; Kate Humble with Back to the land then the Hairy Bikers, plus Jimmy Docherty with food unwrapped, with numerous articles appearing in the press.
Fact 3: Sadly KC Caviar remains the only British champion for ethical and truly sustainable Caviar, with Global producers still killing close to 3 million farmed sturgeon every year.
Fact 4: Efforts are now making headway in relation to restoring stocks in the Caspian and Black sea estuaries and rivers. However, releasing millions of fry into a lake is pointless unless adults have access to the breeding grounds up rivers.
4 Years ago I stated a project which was called (Sturgeon Preservation & Education Centre) The SPEC. I was not able to get the funding at that time, even though I had found suitable locations in the Yorkshire area. Shortly I will be reviving the project utilizing profits from this years KC Caviar sales.
The SPEC
When open the (Sturgeon Preservation & Education centre) SPEC will show visitors: the Ethical & Sustainable Caviar production process, Baby sturgeon in the hatchery and growing on tanks, the 70m long, 0ne million litre glass tank housing rare adult sturgeon, the overnight pool side accommodation and fine dining experiences, plus the hands on training for students and apprentice opportunities.
The background.
For centuries, Caviar has been regarded as an expensive culinary delicacy for the rich and powerful although these fish can provide an array of health benefits for everyone. Indeed, modern-day research suggests Caviar can reduce signs of skin aging, improving brain and mental health, preventing heart disease, improving male fertility and supporting the human immune system. All of which can be delivered from eggs of the 250-milliion-year-old Sturgeon fish species if they can survive the growing threat of extinction. However, in 2008 a German institute developed a new process which allowed eggs to be taken from the sturgeon without killing it, enabling the eggs to be made into Caviar whilst retaining the integrity.
Editorial content from the KC production manual.
Inspired by his son’s fascination with the species and his fear for their future. Their conservation project began in 2012 with what amounted to six years of graft spent on research, facilities development, system and process refinements and staff training to launch what became Yorkshire-based KC Caviar, the only E&S Caviar facility in the world. Their single-minded goal was to combine German methodology with their own skills and fish husbandry experience to work with and nourish rather than kill Sturgeon to yield the most pure and “green” Caviar on the market
Where will the SPEC be?
We are looking for a 3 acre site with good vehicular access.
The building could be a single or two storey new build.
Preferably with good access to the motorway network and public transport options.
How will the SPEC help
Humpback whales were almost wiped out 20 years ago, but were saved by the public outcry. The same could happen for Sturgeon. If customers were to ask the question, at restaurants and other outlets "Is your caviar Ethical & truly sustainable?" The message would work its way back to the Caviar producers
- We have already convinced many Caviar producers across Europe to make a small amount of E&S Caviar each year to test their market.
- Aldi was the first British Supermarket to stock E&S Caviar across their 650 UK stores in 2018. We are looking into finding another supermarket to replicate the Aldi success, even if its only in a trial basis in 20 stores.
- We have Appeared on several Food documentary programs explaining the difference between traditional and E&S caviar.
- Groups of likeminded people around the world are now creating environments where sturgeon can be safely released into the wild.
Address your enquiries to : info@kcaviar.com
Truly Sustainable Farming:
As you are aware, we pride our self on being a sustainable business. Following a Carbon Footprint assessment last year, we decided we needed to make some changes to our operations to provide the most sustainable approach to Caviar farming.
Here’s somethings we’ve done to reduce our Carbon Footprint:
- JA recently lived in Catterick and has now moved on to the farm at Fairburn saving 40,000 miles of travelling per year.
- KC is now using biofuel to power our generator which does everything from keeping the Caviar chilled to keeping the fish’s water clean.
- We use borehole water for everything except drinking. We only drink bottled spring water.
- We are now working around the E&S Stripping process with our sister fish breeding companies, to help us in rebuilding our fish stocks. However, instead of transporting 20tons of fish and water over 3,000 miles, we will be receiving 2kg of fertilised eggs to hatch and rear into our next group of brood stock.
- Meanwhile, the ethical and sustainable stripping process will continue to supply KC with Caviar from EU farms and new farms further afield, from a range of Sturgeon from Baerii to Beluga.
Through implementing the above. KC can supply Caviar that is sustaining wild Sturgeon populations but is also helping sustain the planet.
Below we will continue with our sturgeon and their Caviar descriptions;
Beluga
There’s nothing that shouts luxury and fancy quite like someone walking around with dressed blinis topped with a little Caviar. Would you know your Beluga from your Baerii, do you care?
Beluga Caviar is generally 3-4 times the price of other Caviars. Why?
The Beluga sturgeon are the largest freshwater fish in the world, capable of living over 100 years and taking 18 - 20 years to mature and produce eggs and growing to over 3m. They require huge seas to grow to maturity. Replicating that in captivity is challenging, not to mention, maintaining the water quality and the huge long-term investment which is eventually reflected in the cost of your Caviar.
The flavour profile of Beluga caviar is unmatched. The large eggs, 3-6 to 4mm dia, have a unique rich buttery texture, and delicate oceanic notes make it the most sought-after caviar in the world. Its luxurious taste and texture are key reasons why Beluga caviar cost remains high. Connoisseurs are willing to pay a premium for this indulgent experience, making it a status symbol in gourmet dining.
It isn’t just the time it takes to produce Beluga Caviar that have impacted its price. It’s also the fact that it is widely considered the finest type of Caviar. This is largely down to the roe that the fish produces. The Beluga Sturgeon produces large, delicate and soft eggs that have a light grey to black colour. The flavour profile has a much richer and buttery taste with a slightly nutty and creamy aftertaste, which makes it a more refined and popular taste for connoisseurs and beginners alike.
The process of harvesting Beluga caviar is a very labour-intensive process and requires a high level of expertise to carefully extract and handle the fragile caviar eggs. Each step, from harvesting to packaging, is done with precision to preserve the caviar’s pristine condition. This level of care and craftsmanship significantly contributes to the overall Beluga caviar price per gram. We always return the Beluga back to the recovery tank within 10-15 mins before putting her back into her lake.
After harvesting, the roe must be properly processed. This includes washing, salting, and grading the eggs based on size, colour, and texture, the optimum being 000. The salting process is critical as it preserves the roe and enhances flavour. Once processed, caviar is carefully packaged in vacuum packed sealed containers to reduce exposure to air and light, further preserving its freshness. Some of our farms prefer to pasteurise the Caviar to extend the shelf life. The Caviar is then stored in a chiller for 1month to mature.
The grading of Beluga Caviar relates to its quality. Higher grades will often have firmer, larger eggs with a smoother flavour. Look for clear descriptions regarding the size, colour, and taste of the Caviar. A “high-quality” Beluga Caviar is typically characterized by large, shiny eggs with a rich flavour and a soft texture that burst in the mouth. This quality comes with rigorous selection and meticulous processing, factors that are quite labour-intensive.
Each fish has an identification tag or chip which enables us to trace a tin of Caviar back to the Beluga which produced the eggs. This number is also used in the breeding program, which enables us to trace back to the original fish.
The magnificent Beluga sturgeon has been known to grow to 4m and live to well over 100 years in it's natural habitat. Sadly that has not happened recently.. However, the world is changing and like the Humpback whale 20 years ago, the Beluga and other sturgeon could make a come back? The Beluga has been on the critically endangered list for many years now.
Some countries like the USA have banned all imports of live Beluga and their Caviar entering the country. However, there are groups and foundations being set up like: The Beluga Sturgeon Fish Rescue and protection fund, WWF, Traffic, UNEP, IUCN and more locally the Blue Marine Foundation here in the UK.
There are many breeders around the world who are breeding Beluga and growing them past 20 years before (milking) stripping their eggs to release them as fry into seas which were native to the Beluga. There is a growing trend amongst farmers to use "some" of the eggs to make Caviar. This is a win win situation.
The next goal is to get the Governments of countries where rivers like the Danube, which was a popular breeding ground for the Beluga, find a way round the dams, like special sturgeon canals that will enable the Beluga to continue it's 4 year journey up the river to its preferred breed ground.
The worst country for the slaughtering of Sturgeon including Beluga is China. They say that they have a sustainable operation. They kill a million then breed a million to replace them. I have my own view on that and i reckon if you're reading this that you would have a similar viewpoint to me.
Over 13 years in the industry has been enlightening. During this time, we've made some good friends and amazing connections. Some of those connections are huge Beluga sturgeon farms, who have agreed to adopt our (milking) ethical and truly sustainable Caviar production process in the near future.
Ruthenus (sterlet)
When you ask AI what Acipenser Ruthenus are: It selects a few hundred words from the thousands written about this cute Sturgeon, which has become a favourite with British pond keepers as it rarely attains 90cm in length, compared to most sturgeon reaching 2m plus.
They have probably been on this planet for over 200million years and living mainly across Europe and especially the Black and Caspian Seas. However, their population is declining due to overfishing and poaching but more importantly their access to breeding grounds becoming blocked by dams.
Caviar fish farmers have been using the sterlet for several reasons: 1. Being smaller it is easier to handle, and it matures earlier. 2. Their Caviar has become one of the most sort after due to its unique taste and appearance along with its delicate texture. Many are now trying to perfect the breeding and Caviar production from the “Albino” sterlet. This is a very rare cousin of the brown Sterlet, which can produce some of the most expensive Caviar available today. This Caviar is pale yellow in colour and called Almas Caviar and has a rich buttery taste.
The Albino sterlet is probably the most sort after acquisition by the UK pond keeper as the can live 20-30 years but more importantly their standout yellow colouring compared to most sturgeon being brown or black.
The Russian or Gueldenstaedtii Sturgeon.
This is a beautiful fish and should be in all large garden ponds which can accommodate a 3-4ft fish. They can grow larger over its 60-year lifespan.
These are very friendly sturgeon and usually will be feeding out of your have within a few weeks.
They are included on the red list of critically endangered species mainly due to overfishing and the dams blocking their route to breeding grounds on the Danube.
Their Caviar has a premium price tag due to the unique texture, colouring and taste.
Slightly more firm than other Caviars, comes in a range of colours and tones from black to brown or even green. The taste is sublime and ranks at the top for flavour.
It is known as Osetra or Oscietra Caviar. Only available from female sturgeon over 7 years of age but up to 20 + years if kept in a no kill Caviar environment.
To meet the requirements of EHA and CITES every tin of our Caviar has the following information: The type of food, ingredient list, Allergenic items in bold, the % of each ingredient, use by date, net quantity in grams plus our address, storage instructions and a nutritional declaration plus any preservatives if added, which in the case of KC Caviar there are non!
In the case of Caviar from our farms we show the fish name/number that provided the eggs to make that tin of KC Caviar 100% Ethical & truly Sustainable Caviar. However, you will see from the listings this Caviar is slightly more expensive that traditional.
All of the above is periodically checked by the APHA / CITES and the local EHO from the local Gov. authorities, in fact we had our CITES inspection in February this year.
To meet the continued demand for "traditional" Caviar. We have negotiated a deal for a small quantity with two well-respected EU traditional farmers and their Caviar will be rebranded in the UK as KC Caviar. This Caviar contains a preservative to increase shelf life.
We double wrap in insulated envelopes and include ice packs to cover the journey to your home, thereby ensuring your Caviar arrives in tip top condition.
It was really interesting to see the massive jump in visits to the website which was due to BBC2 airing the Hairy Bikers "Go North" program last month.
Along with the Ethical and truly sustainable (green and blue fish) logo we have now created the Adipocere induced Caviar (AIC) logo for all our friends to use.
Our Beluga Caviar is made from eggs taken from 18–20 year old captive bred induced Beluga sturgeon, utilizing our ethical and truly sustainable process under the strict observation from KC Caviar team.
Beluga Caviar has never been so affordable, for example KC will be offering a 30gm tin for less than £100! That’s incredible. This is due to a broader recognition that there is a greater demand for a quality Caviar at an affordable price. To bring this to fruition, or partners had to change some processes and incorporate the KC process including using natural sea salt and ensures that no preservatives like Borax were added .
This is a world deal breaker, bringing the best ethical and sustainable Caviar in the world, to the masses, without affecting traditional markets. We will supply in sizes from 30gm right up to 1Kg and you will be available to place your orders from November for delivery by the end of December or just before Xmas, using the http://www.kccaviar.com website. Overnight delivery is standard along with “by-appointment”, click and collect from WF11 9LD.