The sturgeon farm of Vietnam Sturgeon Group was established in Dalat in 2007 at an altitude of 1,500 m above sea level. This is the first company in Vietnam to produce and distribute caviar from sturgeon varieties bred in Dalat.
Previously, sturgeon eggs were produced only in areas with cold climates. Today, modern technology enables the breeding of rare fish like beluga in cool climate conditions, such as found in the highlands of Vietnam.
Some pictures of the first sturgeon farm in VN:
In order to have a perfect quality of eggs, sturgeons must be 5-10 years old. Eggs are harvested in a closed process.
Sturgeon can live in captivity. Water must be clean and sustained at below 27 degrees Celsius.
The areas in Vietnam that are ideal for farming sturgeon are Dami in Binh Thuan Province, Buon Tua Srah in Dak Lak, Cam Son in Bac Giang, and Vinh Son in Binh Dinh.
The most stringent requirement to breed this fish is the water temperature.
Breeding sturgeons are housed in a separate area. Previously, breeding fish were created from imported eggs from Russia and Germany.
Russian sturgeons have a very eye-catching yellow.
Their food is small fish such as sardines and anchovy.
Sardines and anchovies are cut into pieces and released at night, from 7pm to 4am.
In addition, sturgeons are also fed with earthworms and small shrimp.
Sturgeons of less than 1kg in weight are fed four times a day and the larger ones receive two meals.
10-year-old sturgeons start producing eggs.
Females undergo ultrasound before their eggs are harvested.
Eggs are processed in two methods: traditionally salted and salted by heat. The salt must be pure Himalayan rock salt with a very low rate (less than 3.5 percent).
The most expensive product is the salted eggs of albino sturgeons, which may reach up to VND1.8 billion ($90,000) per kg.