Grant: Collaborative Research and Development Grants

Sturgeon eggs, also known as caviar, and sturgeon meat are among the most highly valued fish products in the world. Worldwide there are 27 species of sturgeon and almost all are threatened or endangered. Demand for caviar and meat is extremely high and will grow as stocks continue to be fished. Over the last 15 years, aquaculture production of sturgeon has become an important contributor of caviar and fish flesh. The high value of sturgeon flesh, even before value added dress-up for market, the extremely high price of caviar, and our ability to grow them in recirculation systems makes these species ideal candidates for aquacultural development in Canada. There has been considerable interest in developing sturgeon for aquaculture in the Atlantic region. Breviro Caviar Inc. is the only company to successfully produce caviar in an aquaculture setting in Atlantic Canada and they are also the only producer of shortnose sturgeon caviar in the world. Collaboration between university researchers and an industrial partner with this experience presents a unique opportunity to advance the science of aquaculture and production of sturgeon meat and caviar in Canada. Breviro Caviar has dedicated a large investment and portion of their facility to undertake the work proposed in this project. The results of the experiments and models developed through this collaborative effort will be used to accelerate the development of shortnose sturgeon in Canada, and encourage growth of the Canadian aquaculture industry by allowing for diversification, expansion and sustainability. The objectives of the project are to: 1) develop economically efficient techniques and technology to stimulate early maturation, detect sex early in development, and determine physical and biological conditions in order to maximize growth for production of shortnose sturgeon for production of caviar; 2) train highly qualified personnel; and 3) transfer information to Breviro Caviar so they can refine and further develop their economic production models and strategies for their production of caviar.