The Off-Flavors Management in the Production of Farmed Sturgeon

The rearing of sturgeon from its beginnings faces the problem of earthy taste in caviar and flesh. After a short presentation of the origins of this problem, a certain number of solutions possible in farming are presented, like depuration stocking in pure water or in recirculated systems and caviar selection before sales. Nevertheless, a global thought against this problem is now indispensable for the survival of each sturgeon freshwater fish farm.