Sustainably grown Swedish Caviar

Sturgeon roe can be harvested in two main ways. Traditionally, this is done by slaughtering the fish, whereby the fish meat is taken care of. Thereby, only one caviar harvest is obtained per fish. The second way means that the fish are milked on their rum without being killed. Arctic Roe milks, ie live harvests, its fish.

This means that each fish is harvested several times, usually with a maturation period of about 2 years between occasions. On average, each fish is expected to yield 5 harvests over a 10-year period. Individual individuals can produce both fewer and more harvests. Arctic Roe has been producing caviar for just over 3 years and has already had a number of fish that have given their second harvest. Hopefully, 3rd time harvesting can soon be documented in Småland. The fish at Arctic Roe are chipped so that the fish keepers can keep track of and name each individual fish at all times.

Multiple harvests from the same fish means that fewer fish need to be in the fish farm. This means a lower load on all systems and thus on nature. Furthermore, it means fewer transports in and out of fish bodies.

According to its permits, Arctic Roe must keep its fish indoors in large pools, unlike the majority of industry colleagues in other countries. Indoor farming of sturgeon in recirculating aqua systems (RAS farming) is a significantly more expensive production method than if the fish are in boxes in open watercourses. But the technology means that more than 99% of the daily water volumes in the pools are recirculated.

And then Arctic Roe must sterilize the outgoing water and separate the sludge. This means that the company more or less has its own municipal treatment plant in its factory.

Finally, Arctic Roe uses its own water. Two deep drilled wells provide the sturgeons with clean and fine water every day all year round.