Acadian Sturgeon and Caviar Archives

[caption id="attachment_6694" align="aligncenter" width="916"]As the great sturgeon repast was being readied, we relaxed with some wine and this charcuterie board of sturgeon pâté, smoked shortnose sturgeon (rear), smoked Atlantic sturgeon, and puffed sturgeon cartilage—much like pork rinds.[/caption] A big part of the “safari” experience is the languorous luncheon that follows the harvest expedition. Cornel Ceapa and his wife, Dorina, had everything ready to cook when we returned from the river (see previous post). [caption id="attachment_6709" align="alignright" width="416"] About a zillion three-day-old sturgeon hatchlings swim in a tank at Acadian Sturgeon and Caviar.[/caption]But first we toured the hatchery, where zillions of newly hatched sturgeon swam in huge white tanks and hundreds of juvenile and adult shortnose sturgeon coursed in others. Ceapa hatches both Atlantic sturgeon and...Read More

Cornel Ceapa (above left) knows his sturgeon. He earned a PhD in sturgeon biology from a university in his native Romania. He studied sevruga sturgeon, an overfished species that is critically endangered and on the verge of extinction. Now a Canadian citizen living in Saint John, New Brunswick, Ceapa is determined that the Atlantic sturgeon will not suffer the same fate. His company, Acadian Sturgeon and Caviar, Inc.(www.acadian-sturgeon.com/en), operates one of the last wild commercial sturgeon fisheries in the world. It also restocks the Saint John River with hatchery fish. The company's sturgeon meat appears on high-end menus in Montreal, Toronto, and Vancouver, and small amounts (along with caviar) are available at Saint John fishmongers. The caviar can also be ordered (in Canada only) directly...Read More

Acadian Sturgeon and Caviar

Sturgeon from caviar to smoked to kebabs

Stalking the wild Atlantic sturgeon