Spread out on a mesh screen, the black eggs glow before a hunched-over worker who uses tweezers to pluck away every last string of gel and fat. Once salted and packed into shiny tins, the eggs are destined to become caviar, a delicacy whose very name is associated with luxury and, some would say, excess.
In this room, however, it’s all business, as the eggs are cleaned and processed, the final steps in a venture more than a decade in the making. As the eggs are gently mounded into containers, Justin Henry hovers nearby, watching over a product he hopes to market as a guilt-free indulgence.
By weight, “this will be the most valuable agricultural product in Canada,” said Mr. Henry, general manager of Sechelt-based Target Marine. That potential payback, he hopes, will justify the time and money he won’t say much, but concedes it’s “millions” the company has spent to get to the point of putting caviar in tins. Read more ...
This blog is written by Martin Little The Aquaculturists, published and supported by the International Aquafeed Magazine from Perendale Publishers
In this room, however, it’s all business, as the eggs are cleaned and processed, the final steps in a venture more than a decade in the making. As the eggs are gently mounded into containers, Justin Henry hovers nearby, watching over a product he hopes to market as a guilt-free indulgence.
By weight, “this will be the most valuable agricultural product in Canada,” said Mr. Henry, general manager of Sechelt-based Target Marine. That potential payback, he hopes, will justify the time and money he won’t say much, but concedes it’s “millions” the company has spent to get to the point of putting caviar in tins. Read more ...
This blog is written by Martin Little The Aquaculturists, published and supported by the International Aquafeed Magazine from Perendale Publishers
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