{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Spanish caviar beginning to find favour' data-url='/boclips/videos/5c54c16ed8eafeecae152201' data-video-url='/boclips/videos/5c54c16ed8eafeecae152201' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nSpanish caviar beginning to find favour\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eBarcelona, January 30, 20101. Various shots of chef preparing dish with sturgeon fish and sturgeon caviar2. SOUNDBITE: (Spanish) Gonzalo Galbete, chef\"The first difference is the price as Russian and Iranian caviar are much more...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eBarcelona, January 30, 2010\u003cbr/\u003e1. Various shots of chef preparing dish with sturgeon fish and sturgeon caviar\u003cbr/\u003e2. SOUNDBITE: (Spanish) Gonzalo Galbete, chef\u003cbr/\u003e\"The first difference is the price as Russian and Iranian caviar are much more expensive. When it comes to difference in taste and texture that can only be observed by a very fine palate.\u003cbr/\u003e3. Close up of dish\u003cbr/\u003e4. Various shots of people eating in restaurant\u003cbr/\u003eLes (Vall d''Aran) January 29, 2010\u003cbr/\u003e5. Various shots of River Rhone\u003cbr/\u003e6. Zoom out of Pyrenees to wide shot of fish factory\u003cbr/\u003e7. Various shots of fish factory\u003cbr/\u003e8. Set up shots of Tony Portalo, production manager of Caviar Nacarii\u003cbr/\u003e9. SOUNDBITE: (Spanish) Tony Portalo, production manager of Caviar Nacarii\u003cbr/\u003e\"Nowadays there is more and more caviar from Europe and other parts of the world. Here we have water of excellent quality because the river''s source is right here. Both the quality and flavour of the eggs we produce here are becoming more prestigious. Because in the end the key factor is not the country but the quality of the water.\"\u003cbr/\u003e10. Various shots of employee taking sturgeons out of pool to be processed\u003cbr/\u003e(VNR Caviar Nacarii - MUTE / QUALITY AS INCOMMING)\u003cbr/\u003e11. Various shots of sturgeons being processed to extract, process and pack caviar\u003cbr/\u003eBarcelona, January 30, 2010\u003cbr/\u003e12. Various exterior shots of department store\u003cbr/\u003e13. Various shots of luxury food hall\u003cbr/\u003e14. Set up shots of Sara Morales, marketing director of Caviar Nacarii\u003cbr/\u003e15. SOUNDBITE: (Spanish) Sara Morales, marketing director of Caviar Nacarii\u003cbr/\u003e\"Foreign caviar is getting more and more expensive. Hence sales of local caviar are in the increase. I think that because of these all European caviar producers have done pretty well despite the financial crisis.\"\u003cbr/\u003e16. Various shots of customer buying caviar\u003cbr/\u003e17. SOUNDBITE: (Spanish) Maria Jose de Miguel, voxpop\u003cbr/\u003e\"We use to eat caviar almost daily at home. But prices went so high that we had to stop buying it. We started investigating about farmed caviar. And we were surprise that in Vall d''Aran they produce a very good product. And now we are able to eat caviar more often. I also think that in the future there will be only farmed caviar on sale.\"\u003cbr/\u003e18. Mid shot of avenue\u003cbr/\u003eVall d''Aran, January 29, 2010\u003cbr/\u003e19. Exterior shot of spa\u003cbr/\u003e20. Various shots of woman receiving caviar beauty treatment\u003cbr/\u003e21. SOUNDBITE: (Spanish) Marta Pujol, beautician\u003cbr/\u003e\"This treatment is recommended for mature and dry skins. Caviar contains an oil rich in vitamins, dietary elements and antioxidants that bring luminosity to the skin.\"\u003cbr/\u003e22. Mid shot of caviar beauty treatment\u003cbr/\u003eDecades of overfishing have brought sturgeon fish to the verge of extinction, making wild caviar an even rarer luxury.\u003cbr/\u003eIn the Spanish autonomic region of Catalonia, amidst the peaks of the Pyrenees, a sturgeon fish farm produces high quality caviar that is gaining a good reputation in Europe.\u003cbr/\u003eThe Spanish Vall d''Aran (Aran Valley) is located in the Pyrenees next to the French border.\u003cbr/\u003eIn the village of Les, a few kilometers north of the source of the River Garonne, Nacarii - a local company created in 2000 - started to farm sturgeon fish in a bid to produce caviar that would one day take on the  Russian and Iranian caviar industry.\u003cbr/\u003eEach year Nacarri acquires twelve thousand two-month-old baby sturgeons from France.\u003cbr/\u003eThe baby sturgeons grow inside pools at a temperature of 16-17� Celsius (60-62� Farenheit).\u003cbr/\u003eSturgeon is considered to be the world''s oldest living aquatic species, dating back some 250 million years.\u003cbr/\u003eNot long ago 26 species of sturgeon populated rivers and seas across the world, but overfishing has left only a few of them found at scarce locations, especially the Caspian Sea.\u003cbr/\u003eNacarii grows the \"Acipenser Baeri\" variety indigenous to Lake Baikal in Russia.\u003cbr/\u003eThis is the only sturgeon that completes its life cycle in sweet water and also requires a shorter period of time until it reaches its full sexual maturity.\u003cbr/\u003eDuring the winter the water temperature is slightly decreased so that the sturgeons can naturally regulate their reproductive systems.\u003cbr/\u003eThey are fed a strict diet based on sea plants and small crustaceans until they reach seven years of age and are ready to be processed.\u003cbr/\u003eExperts say that one of the secrets behind good caviar lies in the water where the sturgeons live.\u003cbr/\u003eTony Portalo is the production manager of Caviar Nacarii.\u003cbr/\u003eHe says that the water of River Garonne  is of the highest quality in Europe.\u003cbr/\u003e\"Nowadays there is more and more caviar from Europe and other parts of the world. Here we have water of excellent quality because the river''s source is right here. Both quality and flavour of the eggs we produce here are becoming more prestigious. Because in the end the key factor is not the country but the quality of the water.\"\u003cbr/\u003eWhen the fish reach thirty months of age they are separated according to sexual gender.\u003cbr/\u003eThe females that are likely to produce the best caviar are separated from the rest and the non selected females and males are then grown together to produce meat.\u003cbr/\u003eThe selected females grow until they reach six or seven years old.\u003cbr/\u003eThe exact moment to extract the caviar is determined by a biopsy and an ultrasound scan.\u003cbr/\u003eThe eggs are processed inside a controlled atmosphere following a 200-year-old secret method until the caviar is packed in tin cans and stored at a temperature between -3 and 3� Celsius (26-37� Farenheit).\u003cbr/\u003eThe four main types of caviar are beluga sterlet, osetra and sevruga.\u003cbr/\u003eCaviar Nacarii is marketed at luxury stores in Europe and Asia.\u003cbr/\u003eEl Corte Ingles is Spain''s largest nationwide department store chain.\u003cbr/\u003eSome branches, like this one in Barcelona, have a luxury supermarket.\u003cbr/\u003eSara Morales is the marketing director of Caviar Nacarii.\u003cbr/\u003eShe constantly tours the world looking for new places to sell Spanish caviar.\u003cbr/\u003eShe says that the global economic crisis has helped to increase the sales of European caviar as Russian and Iranian products are now out of reach to some customers.\u003cbr/\u003e\"Foreign caviar is getting more and more expensive. Hence sales of local caviar are in the increase. I think that because of these all European caviar producers have done pretty well despite the financial crisis.\"\u003cbr/\u003eA 50 grams tin of Spanish caviar retails at 120� (163US$) as opposed to 545� (742US$) for the same tin of Iranian Beluga.\u003cbr/\u003eMaria Jose de Miguel lives in Pedralbes, Barcelona''s richest neighbourhood.\u003cbr/\u003eShe had to cut down on her supermarket bill and now buys local caviar. \u003cbr/\u003e\"We use to eat caviar almost daily at home. But prices went so high that we had to stop buying it. We started investigating about farmed caviar. And we were surprise that in Vall d''Aran they produce a very good product. And now we are able to eat caviar more often. I also think that in the future there will be only farmed caviar on sale.\"\u003cbr/\u003eDuring the early nineteenth century, back when sturgeon was abundant in rivers and seas around the world, caviar was served as a free compliment in bars and restaurants in America because its salty flavour encouraged people to drink more beer.\u003cbr/\u003eThis caused a boom in the consumption of caviar especially in the United States.\u003cbr/\u003eBut overfishing led to a dramatic decrease in stocks of wild sturgeon around the world.\u003cbr/\u003ePrices escalated astronomically and caviar became a luxury meal.\u003cbr/\u003eCaviar didn''t make its way in to Western Europe until the 1920''s.\u003cbr/\u003eIdeally caviar is eaten on its own. The lightly salted roe should be taken from the tin using a mother of pearl spoon, as metal objects may ruin its natural flavour.\u003cbr/\u003eBut modern nouvelle cuisine has incorporated new ways to prepare caviar.\u003cbr/\u003eAt this trendy restaurant in downtown Barcelona chef Gonzalo Galbete prepares a main course with sturgeon seared fillet, saut�ed vegetables and sliced asparagus topped with local caviar.\u003cbr/\u003eSturgeon meat is very consistent, has no spines and is low in fat.\u003cbr/\u003eIts high content of Omega 3 makes it an ideal dietary ingredient to help reduce cholesterol and cardiovascular risks.\u003cbr/\u003eGalbete finds the taste of Catalan caviar very delicate and says that the difference with other more expensive caviars could only be distinguished by expert palates.\u003cbr/\u003eAt one spa in Les not far from Nacarii fish farm they offer a unique, and very expensive, caviar beauty treatment.\u003cbr/\u003eThe caviar is mixed with natural oils.\u003cbr/\u003eMarta Pujol, a beautician, says that every woman able to afford it should get a caviar face mask. \u003cbr/\u003e\"This treatment is recommended for mature and dry skins. Caviar contains an oil rich in vitamins, dietary elements and antioxidants that bring luminosity to the skin.\"\u003cbr/\u003eLa Prairie caused a stir in 1987 with its \"skin caviar\" line containing fish-roe extract. Today the product costs $160 for 1.7 ounces. \u003cbr/\u003eThe efficacy of these products is difficult, if not impossible, to measure.\u003cbr/\u003eCompanies often tout their own research, and rarely publish in peer-reviewed journals. \u003cbr/\u003eThe Food and Drug Administration in the US prohibits cosmetics marketers from making claims that a product can cure a disease, or alter the structure or function of the body. \u003cbr/\u003eIt will only examine a product''s safety if a problem arises after it hits the shelves.  \u003cbr/\u003ekeyword wacky\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv 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