Originally Posted by
InternationalLiving
My apologies, I did not realise that Ossetra (Acipenser gueldenstaedtii) was also farmed; I was under the impression that perhaps it grew too slowly to do so.
It's good to hear that some of the farmed fish are being used to replenish wild stocks, also.
Personally, I don't like caviar due to its saltiness, so I'm not fully up-to-date on its consumption and related issues.
You are right, it grows slower than the ubiquitous baeri which is why even farmed (in Israel, France, Italy, etc) it remains more expensive than the latter.
A good caviar should never really feel salty, especially compared to other types of fish roe, and it is worth noting that since farming has developed, a number of preparations like the French tend to use less salt than the wild Russian and Iranian used to do. I'd recommend you give it another go at some point
