**A Delightful Journey through Caviar: A Hands-On Experience**

As I embarked on this caviar journey, I was excited to explore the vast world of sturgeon caviars. My guide expertly navigated me through the different types of sturgeons, each with its unique characteristics and flavors. We started with the Osatra sturgeon, a common species found in the Pacific Ocean. The eggs were large in size, buttery in texture, and neutral in flavor, with a nutty aftertaste.

Next, we delved into the world of California's white surgeon. This type of sturgeon was distinctly different from its counterpart, the Osatra, with a more intense jet black color and an earthy, creamy, and nutty flavor profile that lingered on the palate. The neutral taste was also notable, making it an excellent choice for those who prefer a milder caviar experience.

The Siberian sturgeon, however, stole the show with its complexity of flavors. Earthy notes, umami sharpness, and ocean-like flavors all combined to create a truly unique and delicious experience. The pearls on this particular sturgeon were also noteworthy, as they were large and well-defined, adding an extra layer of texture and flavor to each pop.

As we continued our journey, we encountered the salmon roe, also known as salmon caviar. This type of caviar was unlike any I had ever tasted before, with a smoky, ocean-like flavor that exploded in my mouth. The eggs were large and delicate, and when they popped, it was like having a piece of smoked salmon on my tongue.

The next sturgeon we encountered was the white surgeon from Siberia, which held its own against some of the more exotic options. Its creamy texture and subtle flavors made it an excellent choice for those who prefer a more mellow caviar experience. The pearls on this sturgeon were also noteworthy, as they seemed to hold their shape well and added a delightful texture to each pop.

Finally, we had the salmon roe from Japan, which was truly unlike anything I had ever experienced before. This caviar was like a giant smoked salmon flavored boba, exploding in my mouth with liquid flavors that were both bold and delicate.

Throughout our journey, it became clear that caviar is not just about the fish itself, but also about the eggs, pearls, and flavor profiles that make each type unique. My guide expertly navigated us through the different types of sturgeon caviars, highlighting their distinct characteristics and flavors. From the Osatra to the Siberian sturgeon, each type offered a new and exciting experience for my taste buds.

As we concluded our journey, I couldn't help but feel a sense of awe and appreciation for the art of caviar-making. From the delicate handling of the eggs to the expert pairing with traditional accompaniments like creme fraiche and Russian bellinis, it was clear that this is an art form that requires patience, skill, and attention to detail.

For those who have been following along on our journey, I hope you enjoyed this behind-the-scenes look at the world of sturgeon caviars. And for those who haven't had the chance to experience caviar before, I highly recommend seeking out a reputable source to try it for yourself. Who knows? You might just find yourself hooked on the unique flavors and textures that these incredible eggs have to offer.

As we concluded our journey, my guide handed me a small bag filled with an assortment of sturgeon caviars. "A little something to take home," she said with a smile. I left the farm feeling like I had been given a rare gift – a chance to experience one of the most unique and delicious foods in the world. And as I sat down to enjoy my first pop, I knew that this was just the beginning of an incredible journey through the world of caviar.

"WEBVTTKind: captionsLanguage: enwhat is caviar you've obviously heard the word but do you know what it means most of us just know it as something expensive that we can't afford but in reality caviar is salt cured unfertilized eggs that come exclusively from the sturgeon family of fish but that's just a bunch of words it's time to take a field trip to figure out how caviar is really made actually before i go like the video i'm going to meet up with a group of russians and cutting into the ovaries of fish to show you how to make caviar russians don't around at the very least i think we've earned the like on this video let's go to miami all right so we're in the car now i'm actually in miami and we're headed to the caviar facility we don't have the typical camera guy behind the camera today but instead we got abe driving and we got the golden bounce riding shotgun and recording we're one minute away from the farm and we'll see you there in a second how are you nick nikita and david these are the caviar superstars right you guys know everything there is to know about caviar should we do this let's do it let's go before we get started yeah let's suit up get our hair down all right so we're really suited up right now you do this every time every time you have to obviously obviously we're not at the farm right now farm is up further up in florida and it's about eight hour drive can you give us like a brief overview of the farm really quickly like what does that look like so the farm started in 2001 and our original intent was um to start this farm to grow sustainable sturgeon and to reproduce the wild in the future uh because in the late 1990s there was a huge decline in the wild population of sturgeon species so we flew these species over on thirteen trails from our flight from the caspian sea you flew them all on planes all in place in water yeah so they were broodstock fish meaning that they were the original bloodline fish of purebred beluga uh subrugas sterling in the caspian sea every fish came in little aquariums um across lufthansa airlines and then we started reproducing and became the world's largest farm for five different species of sturgeon the rolls-royce of sturgeon you hear that they're cool first glass too they flew first back in the first place now you've got some of the fish right out here yeah we have so we're gonna be producing caviar today out of albino sterlit and also a regular sterling right here these are from 2018. um it takes about a year a year and a half like year and a half to two years for them to produce caviar so these fish went through a reabsorption stage meaning that in that year and a half once it reached the fifth stage of uh maturity it reabsorbed all of its eggs and then reproduced eggs in that kind of uh three-fourths to a year how rare is the albino sturgeon so albino sturgeon you can say that in say a thousand fish that are produced yeah maybe like three or four of them will be albino does that sell for more i assume too correct yeah so it's like it's like almost three times the value each fish has its own bag so that we don't uh cross the different ovaries with one another all of the caviars are gonna be different in color all of them are going to be different in size this is much bolder than this is in color this is a little bit more pale can i attach it yeah of course that's amazing this is a raw ovaries does the fish have to be pregnant to have caviar well those are the stages in the fish so yes okay so anytime you're eating caviar it's from a female surgeon correct only sturgeon can produce caviar is that correct yeah caviar is a word for like roe so real can come from pike can come from salmon could come from tobiko flying fish roe okay um generally speaking black caviar comes from sturgeon species so the first thing yeah you see there's two ovaries i'm gonna put one back you never want to start with the line in an ovary you'll see how there's a back end to the ovary which still has like the plasma on it you always want to go to the open part so you see where it's open right here kind of put that open side down so i always start with like a piece and i always just give it a nice little gentle kind of rotation like that and you're coaxing the eggs off the plasma right now that's amazing so once um the entire ovary majority of the caviar has been extracted from it you will see it's more just like a plasma and then there's just little eggs everywhere you don't want to apply that pressure but you simply just want to rotate it like that you can see how the caviar is gently coming off of this you're trusting me to do this yeah do it in this one though let's see if i watch your instructions carefully so essentially i first want to lay this down to like got my orientation right and then slowly with like one corner with high pressure for a little like this and you're gonna feel the pressure like if you see eggs on the sieve that are already broken you know you're applying too much pressure so that's good i'm doing okay yeah this is one of those things i feel like that shows you why caviar is such an expensive thing among other things right it's like that delicate touch that's needed to get them properly out oh i don't want to whack it though probably that's okay yeah you want to try let's do it yeah get in there see if he has the proper touch he's a little bit stronger than me but do you have the light touch we'll see if at this very moment you had to pick one of the two of us as an employee do you have an idea yet or will you pick the cameraman so sturgeon species are actually the oldest living species in today's world they go all the way back to dinosaur era they do kind of have like that i don't know with the spinal cord on them yeah exactly and it feels like you're touching an organ even though i've never touched an organ an organ yeah it's a human organ like a human organ so in here like if you want to pick out what i do is you see those little red marks there's one here one here little red ones and i just take them like that i'll put it and i'll put it and i put them on here oh that's addition more and then i'll throw them away so out of uh five or six of the steps that we're going to take to finally get the mature product yes this is the second step okay which is uh rinsing out the eggs you're gonna rinse at least five times here until the water is very clear okay we'll see any particles floating i'm gonna rinse them out and they're already super clean you scrape the bottom so that way you don't pop the eggs and you can just pick them all up just like that uh so we're gonna take our weights and units a measure of kilos okay so you're weighing right now to know how much salt to add to the caviar correct so i put seven right there so it's perfect salt and just kind of spread it everywhere and we're gonna let it sit for five minutes and you're gonna see the process of osmosis happen which is all these little bubbles are going to start forming on top of the caviar now we're just simply going to drain off all the excess water from the caviar so you want to spray so you got a little bit more dryer like that why did it get brighter yellow it's almost like a lemon yellow now yeah i mean the color is like i said when the salt hits in the colors change the size might change a little bit might get a little larger so that right there is ready to eat caviar all right this is the traditional way in russia to have caviar yes so you take a bump of caviar and then in russia you would take a bump of vodka in america we'd like to serve it here with some champagne cheers thank you here we go oh my god wow amazing i have the creaminess of of avocado might be a pop rocks pop rocks when you put on your colors how as an expert would you describe that bite soft um kind of firm texture to the egg because it's a small robe very nutty creamy oh my god that's so creamy and buttery flavor profile now after salting we get into the process of packing it up into our jars these are one ounce jar so 28 grams go into here and how much would that jar cost i'm curious this jar is about 320 it's gonna sit in this jar for a couple of weeks before we uh you know put it uh up for sale and we're gonna put into a vacuum machine and get all the air out of there so it really preserves the quality listen to the sound right now this will get all of the air out of them oh so this is the sealed tin now and you can hear there's not much of a noise there anymore the first one was the albino which is what we started with this is the black surgery so this is a normal uh sterling that we had the sturgeon so of course the caviar is going to be kind of uh common to what you know whoa people usually get and see they're just going to have very nice platinum gray kind of blackish color to the cabbage it is very creamy you can you can see it's more fatty the ovary itself most of the imperfections you're picking out of here are blood clots is that correct no a leftover tissue leftover tissue and blood we're just gonna pour it onto the sieve and drain it so we're going to try before salting this time which is very earthy you're going to have more of a texture to it more of a pop there's no saltwater so it's going to be creamy and earthy flavors straight up looks the same obviously it does after it's salted thank you smells like nothing it's like almost bluish gray wow that's completely different the first flavor that jumped mine that time for me was like a liver i don't know why it was super super earthy almost like a little bit mealy is that because there's nobody is that because there's no salt there's no salt in there that's why though it's straight oh it's a straight road it has this light flavor of the ocean to it obviously very little bit but it's very very very earthy that is so weird how much salt transforms caviar right yeah oh it's just um it's really good quality so here's a 1.8 uh kilo tin of caviar that was freshly harvested at the farm and these are the original tins that we put them in to mature for a long period of time before we open it up and we repack into smaller sizes from this tin right here okay so welcome to the warehouse we'll go down this way and we'll go out to the caviar processing room where we have the caviar ready for us so it's it's all sitting in there maturing right now a lot of it's maturing a lot of it's pre-packed yeah wow this fridge is probably worth what many houses is insane this is um some albino that i actually produced at the farm this was produced on october 11th and it's sitting in there in the salt exactly yes i like to mature caviar for at least two months two to three months before we kind of sell it now that we harvest our own caviar i say uh you know we sit down and we do a nice proper tasting let's do it a couple other varieties cool so let's first start off all the way here on the right hand side this is an almost from an albino sturgeon it's from a sterlite which is very small eggs very buttery sharp ocean like flavors and creamy next you have is the russian etc this comes to farm raised from israel and the eggs are much larger in size very buttery neutral in flavor nutty aftertaste the third option here we have is a white surgeon from california and the white sturgeon much more jet black in color than the osatra you can tell and it's going to have much more of a creamy kind of earthy lingering nutty buttery notes on them as well very neutral then we have a siberian sturgeon this one i love a lot because it's very complex yet all flavors really come together you have earthiness you have mommy flavors and then you have your buttery and ocean like flavors as well and lastly this is salmon rose so salmon roll comes from a salmon and very nice large eggs on it so you have a beautiful pop and when those eggs pop it's almost like a smoked salmon kind of flavor just running through your mouth so we use a mother of pearl spoon because it's home to the seed since caviar is so delicate if you use anything that's containing any silver or metal the metallic taste will transfer over to the caviar in a split second or two we tried it all muscle ready let's go into inosetra this is a more of an ambush color etc gold is going to be in the cup in between this and the almost you're going to have really nice golden hues bouncing off of the eggs this is more of an ambush note greenish yellowish colors to it first thing you'll uh where you're putting it on your hand again oh that's smart i like the whole hand thing also this part of your hand is it's a natural palette so you have no added taste whatsoever it's also a really warm spot so like i mentioned before when you eat caviar you eat it too cold you're not gonna experience all the flavor profiles coming out of it right away all set boom fish problem creamy that's my favorite one very traditional yeah that's really tasty they're all so different so far now the white sturgeon so it's called the white sturgeon but the caviar isn't specifically white it's still you know black colored grayish notes to it this one is going to be more of a neutral note to it earthy nutty of all these here what's your favorite as i get going to get this um probably the siberian sturgeon we have which is going to be the next one we'll be trying for the firmness of the pop that's really good that actually might be my favorite so far the next one here we have a siberian sturgeon so this is one of my favorites because of this complexity you have kind of flavors from an elcetro from a white sturgeon eggs are very nice and large in size the pearls on this one are beautiful they're huge right you can see on my hand this one holds extremely well right yep oh wow that's that's the best one it's really creamy it's actually a very kind of mellow subtle taste there's no sharp bite at the end of it at all yeah it's really creamy if you were to have this first you would have a nice umami sharpness to it got it there's something about the pearls on that one too that they're so big and well defined that they pop a little bit better in your mouth from that one which is very delicious very delicious cool and then salmon lastly yeah salmon roll so the last one here is salmon this is basically a giant smoked salmon flavored boba and it's gonna pop and go crazy exactly yeah okay it's much more liquid than anything we've tasted that yeah it's a larger room so basically this whole line right here is all sturgeon caviars and this is him i wanted to say that's kind of a thing that i was confused about i think a lot of people are much of caviar is from sturgeon and they're just all different types of sturgeon not different types of fish and i think that's an important thing right so this is another traditional way of serving caviar on a russian bellini with a dollop of creme fraiche that was crazy thank you guys so much seriously for having a pleasure that was a lot of fun a crazy caviar journey hopefully we can come to the farm next time we've had a lot of field trips at this morning and i would say that one was the most unique so far i mean how many people in their lifetimes get to see anything like that i'm really glad i could take you along with me and to all of you watching don't forget to hit that subscribe button so you don't miss the next field trip those who have been along for the ride this entire time can tell you that these are always very crazy they sent me home with a lot of caviar so it's time to go eat youwhat is caviar you've obviously heard the word but do you know what it means most of us just know it as something expensive that we can't afford but in reality caviar is salt cured unfertilized eggs that come exclusively from the sturgeon family of fish but that's just a bunch of words it's time to take a field trip to figure out how caviar is really made actually before i go like the video i'm going to meet up with a group of russians and cutting into the ovaries of fish to show you how to make caviar russians don't around at the very least i think we've earned the like on this video let's go to miami all right so we're in the car now i'm actually in miami and we're headed to the caviar facility we don't have the typical camera guy behind the camera today but instead we got abe driving and we got the golden bounce riding shotgun and recording we're one minute away from the farm and we'll see you there in a second how are you nick nikita and david these are the caviar superstars right you guys know everything there is to know about caviar should we do this let's do it let's go before we get started yeah let's suit up get our hair down all right so we're really suited up right now you do this every time every time you have to obviously obviously we're not at the farm right now farm is up further up in florida and it's about eight hour drive can you give us like a brief overview of the farm really quickly like what does that look like so the farm started in 2001 and our original intent was um to start this farm to grow sustainable sturgeon and to reproduce the wild in the future uh because in the late 1990s there was a huge decline in the wild population of sturgeon species so we flew these species over on thirteen trails from our flight from the caspian sea you flew them all on planes all in place in water yeah so they were broodstock fish meaning that they were the original bloodline fish of purebred beluga uh subrugas sterling in the caspian sea every fish came in little aquariums um across lufthansa airlines and then we started reproducing and became the world's largest farm for five different species of sturgeon the rolls-royce of sturgeon you hear that they're cool first glass too they flew first back in the first place now you've got some of the fish right out here yeah we have so we're gonna be producing caviar today out of albino sterlit and also a regular sterling right here these are from 2018. um it takes about a year a year and a half like year and a half to two years for them to produce caviar so these fish went through a reabsorption stage meaning that in that year and a half once it reached the fifth stage of uh maturity it reabsorbed all of its eggs and then reproduced eggs in that kind of uh three-fourths to a year how rare is the albino sturgeon so albino sturgeon you can say that in say a thousand fish that are produced yeah maybe like three or four of them will be albino does that sell for more i assume too correct yeah so it's like it's like almost three times the value each fish has its own bag so that we don't uh cross the different ovaries with one another all of the caviars are gonna be different in color all of them are going to be different in size this is much bolder than this is in color this is a little bit more pale can i attach it yeah of course that's amazing this is a raw ovaries does the fish have to be pregnant to have caviar well those are the stages in the fish so yes okay so anytime you're eating caviar it's from a female surgeon correct only sturgeon can produce caviar is that correct yeah caviar is a word for like roe so real can come from pike can come from salmon could come from tobiko flying fish roe okay um generally speaking black caviar comes from sturgeon species so the first thing yeah you see there's two ovaries i'm gonna put one back you never want to start with the line in an ovary you'll see how there's a back end to the ovary which still has like the plasma on it you always want to go to the open part so you see where it's open right here kind of put that open side down so i always start with like a piece and i always just give it a nice little gentle kind of rotation like that and you're coaxing the eggs off the plasma right now that's amazing so once um the entire ovary majority of the caviar has been extracted from it you will see it's more just like a plasma and then there's just little eggs everywhere you don't want to apply that pressure but you simply just want to rotate it like that you can see how the caviar is gently coming off of this you're trusting me to do this yeah do it in this one though let's see if i watch your instructions carefully so essentially i first want to lay this down to like got my orientation right and then slowly with like one corner with high pressure for a little like this and you're gonna feel the pressure like if you see eggs on the sieve that are already broken you know you're applying too much pressure so that's good i'm doing okay yeah this is one of those things i feel like that shows you why caviar is such an expensive thing among other things right it's like that delicate touch that's needed to get them properly out oh i don't want to whack it though probably that's okay yeah you want to try let's do it yeah get in there see if he has the proper touch he's a little bit stronger than me but do you have the light touch we'll see if at this very moment you had to pick one of the two of us as an employee do you have an idea yet or will you pick the cameraman so sturgeon species are actually the oldest living species in today's world they go all the way back to dinosaur era they do kind of have like that i don't know with the spinal cord on them yeah exactly and it feels like you're touching an organ even though i've never touched an organ an organ yeah it's a human organ like a human organ so in here like if you want to pick out what i do is you see those little red marks there's one here one here little red ones and i just take them like that i'll put it and i'll put it and i put them on here oh that's addition more and then i'll throw them away so out of uh five or six of the steps that we're going to take to finally get the mature product yes this is the second step okay which is uh rinsing out the eggs you're gonna rinse at least five times here until the water is very clear okay we'll see any particles floating i'm gonna rinse them out and they're already super clean you scrape the bottom so that way you don't pop the eggs and you can just pick them all up just like that uh so we're gonna take our weights and units a measure of kilos okay so you're weighing right now to know how much salt to add to the caviar correct so i put seven right there so it's perfect salt and just kind of spread it everywhere and we're gonna let it sit for five minutes and you're gonna see the process of osmosis happen which is all these little bubbles are going to start forming on top of the caviar now we're just simply going to drain off all the excess water from the caviar so you want to spray so you got a little bit more dryer like that why did it get brighter yellow it's almost like a lemon yellow now yeah i mean the color is like i said when the salt hits in the colors change the size might change a little bit might get a little larger so that right there is ready to eat caviar all right this is the traditional way in russia to have caviar yes so you take a bump of caviar and then in russia you would take a bump of vodka in america we'd like to serve it here with some champagne cheers thank you here we go oh my god wow amazing i have the creaminess of of avocado might be a pop rocks pop rocks when you put on your colors how as an expert would you describe that bite soft um kind of firm texture to the egg because it's a small robe very nutty creamy oh my god that's so creamy and buttery flavor profile now after salting we get into the process of packing it up into our jars these are one ounce jar so 28 grams go into here and how much would that jar cost i'm curious this jar is about 320 it's gonna sit in this jar for a couple of weeks before we uh you know put it uh up for sale and we're gonna put into a vacuum machine and get all the air out of there so it really preserves the quality listen to the sound right now this will get all of the air out of them oh so this is the sealed tin now and you can hear there's not much of a noise there anymore the first one was the albino which is what we started with this is the black surgery so this is a normal uh sterling that we had the sturgeon so of course the caviar is going to be kind of uh common to what you know whoa people usually get and see they're just going to have very nice platinum gray kind of blackish color to the cabbage it is very creamy you can you can see it's more fatty the ovary itself most of the imperfections you're picking out of here are blood clots is that correct no a leftover tissue leftover tissue and blood we're just gonna pour it onto the sieve and drain it so we're going to try before salting this time which is very earthy you're going to have more of a texture to it more of a pop there's no saltwater so it's going to be creamy and earthy flavors straight up looks the same obviously it does after it's salted thank you smells like nothing it's like almost bluish gray wow that's completely different the first flavor that jumped mine that time for me was like a liver i don't know why it was super super earthy almost like a little bit mealy is that because there's nobody is that because there's no salt there's no salt in there that's why though it's straight oh it's a straight road it has this light flavor of the ocean to it obviously very little bit but it's very very very earthy that is so weird how much salt transforms caviar right yeah oh it's just um it's really good quality so here's a 1.8 uh kilo tin of caviar that was freshly harvested at the farm and these are the original tins that we put them in to mature for a long period of time before we open it up and we repack into smaller sizes from this tin right here okay so welcome to the warehouse we'll go down this way and we'll go out to the caviar processing room where we have the caviar ready for us so it's it's all sitting in there maturing right now a lot of it's maturing a lot of it's pre-packed yeah wow this fridge is probably worth what many houses is insane this is um some albino that i actually produced at the farm this was produced on october 11th and it's sitting in there in the salt exactly yes i like to mature caviar for at least two months two to three months before we kind of sell it now that we harvest our own caviar i say uh you know we sit down and we do a nice proper tasting let's do it a couple other varieties cool so let's first start off all the way here on the right hand side this is an almost from an albino sturgeon it's from a sterlite which is very small eggs very buttery sharp ocean like flavors and creamy next you have is the russian etc this comes to farm raised from israel and the eggs are much larger in size very buttery neutral in flavor nutty aftertaste the third option here we have is a white surgeon from california and the white sturgeon much more jet black in color than the osatra you can tell and it's going to have much more of a creamy kind of earthy lingering nutty buttery notes on them as well very neutral then we have a siberian sturgeon this one i love a lot because it's very complex yet all flavors really come together you have earthiness you have mommy flavors and then you have your buttery and ocean like flavors as well and lastly this is salmon rose so salmon roll comes from a salmon and very nice large eggs on it so you have a beautiful pop and when those eggs pop it's almost like a smoked salmon kind of flavor just running through your mouth so we use a mother of pearl spoon because it's home to the seed since caviar is so delicate if you use anything that's containing any silver or metal the metallic taste will transfer over to the caviar in a split second or two we tried it all muscle ready let's go into inosetra this is a more of an ambush color etc gold is going to be in the cup in between this and the almost you're going to have really nice golden hues bouncing off of the eggs this is more of an ambush note greenish yellowish colors to it first thing you'll uh where you're putting it on your hand again oh that's smart i like the whole hand thing also this part of your hand is it's a natural palette so you have no added taste whatsoever it's also a really warm spot so like i mentioned before when you eat caviar you eat it too cold you're not gonna experience all the flavor profiles coming out of it right away all set boom fish problem creamy that's my favorite one very traditional yeah that's really tasty they're all so different so far now the white sturgeon so it's called the white sturgeon but the caviar isn't specifically white it's still you know black colored grayish notes to it this one is going to be more of a neutral note to it earthy nutty of all these here what's your favorite as i get going to get this um probably the siberian sturgeon we have which is going to be the next one we'll be trying for the firmness of the pop that's really good that actually might be my favorite so far the next one here we have a siberian sturgeon so this is one of my favorites because of this complexity you have kind of flavors from an elcetro from a white sturgeon eggs are very nice and large in size the pearls on this one are beautiful they're huge right you can see on my hand this one holds extremely well right yep oh wow that's that's the best one it's really creamy it's actually a very kind of mellow subtle taste there's no sharp bite at the end of it at all yeah it's really creamy if you were to have this first you would have a nice umami sharpness to it got it there's something about the pearls on that one too that they're so big and well defined that they pop a little bit better in your mouth from that one which is very delicious very delicious cool and then salmon lastly yeah salmon roll so the last one here is salmon this is basically a giant smoked salmon flavored boba and it's gonna pop and go crazy exactly yeah okay it's much more liquid than anything we've tasted that yeah it's a larger room so basically this whole line right here is all sturgeon caviars and this is him i wanted to say that's kind of a thing that i was confused about i think a lot of people are much of caviar is from sturgeon and they're just all different types of sturgeon not different types of fish and i think that's an important thing right so this is another traditional way of serving caviar on a russian bellini with a dollop of creme fraiche that was crazy thank you guys so much seriously for having a pleasure that was a lot of fun a crazy caviar journey hopefully we can come to the farm next time we've had a lot of field trips at this morning and i would say that one was the most unique so far i mean how many people in their lifetimes get to see anything like that i'm really glad i could take you along with me and to all of you watching don't forget to hit that subscribe button so you don't miss the next field trip those who have been along for the ride this entire time can tell you that these are always very crazy they sent me home with a lot of caviar so it's time to go eat you\n"