00:01It requires a lot of years, a lot of time, a lot of attention to the caviar.
00:07It's a non-invasive technique, it's not a lot of animals.
00:11It increases the amount of caviar that we have every year.
00:14People want to get closer and so they like to try different things.
00:21The caviar is finally suffering a revolution.
00:25We want people to try it.
00:30What follows is an immersion in the secret of the known first caviar ecological world,
00:36a unique product and integrated in the European Union.
00:53This small village in the south of Spain,
00:55is a refuge for a fossil fossil.
01:04They are a prehistoric animal.
01:06They have 250 million years old.
01:08And all species, or in total,
01:09are in danger of extinction.
01:12The agriculture has become a fundamental tool for the conservation and supervivency of these species.
01:19These esturiones are created here with esmero because they produce the catalog of the first caviar ecological ecological world.
01:26The conditions are ideal for animals,
01:29alimentados exclusively with vegetables,
01:31bio,
01:32and meat of fish in a natural environment.
01:36What fundamental is, of course,
01:39is water of maximum quality.
01:40We have the lucky that we have the rio,
01:42the rio,
01:42the rio,
01:42the rio,
01:43the rio,
01:44the water is of the maximum pureness.
01:46It is a food,
01:48the nutrition,
01:50and very important,
01:52the well-being of the animal.
01:52The rio,
01:53is a metabolism and a very slow growth.
01:56It is not a crie for impacients.
01:58We have to limit the maximum manipulation of animals,
02:01the minimum and indispensable.
02:03We don't accelerate the process in any way,
02:05letting the animal produce the caviar
02:08as long as the animals can begin to produce the rio,
02:23which will be transformed into caviar.
02:27The veterinarians use ultrasonidos
02:29to evaluate their age.
02:35If we don't do the ecografia,
02:36the reality is that externally
02:38we wouldn't know if it's the best.
02:39This is a little bit late.
02:41It has 20 years.
02:42The median is 16-18 years
02:44and it has a little bit more.
02:45But this year
02:47it will be the best.
02:49The more the amount of the hue has,
02:52it will be more black.
02:54It is a small hueve.
02:56It is not invasive technique.
02:58It is not invasive.
02:59It is an ecografia,
03:00as well as the women are married.
03:06Three varieties of caviar
03:07are made here
03:08only with eggs,
03:10and salt.
03:11They do not additives.
03:13Every year,
03:14the company sells 2 tons
03:16and export to Japan,
03:18Taiwan,
03:19France,
03:19the United States,
03:21and Portugal.
03:23The exclusive variety
03:24has reached 8.000 euros
03:26per kilo.
03:29After the certification
03:31ecológica,
03:32what we are looking for is
03:33to ensure that the client
03:33that the product
03:35is to comply with
03:36standards very high
03:37and that,
03:38so,
03:38there are years
03:40of crianza.
03:40We have a lot of
03:43that allow you to enjoy
03:45the caviar,
03:46a little bit
03:46as if you could go
03:48to the river,
03:49to the mar,
03:49to the animal,
03:50and fresh,
03:51to the caviar.
03:54The pisifactoría
03:55generates 20
03:56places of work
03:57in a town
03:57of only 200
03:58inhabitants.
03:59The business
04:00has developed
04:01the economy
04:01local.
04:02With a dozen restaurants,
04:04the locality
04:04has become a regional
04:05center.
04:08The Rio Frío
04:09is a very small town
04:11that has many restaurants.
04:13Those restaurants
04:14are mainly dedicated
04:15to sell,
04:15of course,
04:16but,
04:17among other things,
04:18caviar.
04:19It is a tourist tourist
04:20and that means
04:21that it is a great
04:23rich.
04:26The caviar
04:28is put
04:28in relief
04:29through gastronomic
04:35Depending
04:35on the variety
04:36of the product,
04:37it is here
04:37commercialized
04:38from 40 euros
04:40the 15 grams.
04:43In Europe
04:44there is a very small
04:45amount of fish factories,
04:46so the knowledge
04:47of the caviar
04:48is very small.
04:49So the esturion
04:50and the caviar
04:50is very small.
04:50Even the fish factory
04:51is not common.
04:53So,
04:54what they are looking
04:55for is
04:55curiosity
04:56for a different product.
05:01In addition
05:02the caviar
05:03the company also
05:04commercializes
05:05anualmente
05:0515 toneladas
05:07of esturion
05:08ahumada
05:09or confitada.
05:11Traditionally
05:11a delicate
05:12luxury.
05:13The caviar
05:14and its derivatives
05:14are opening
05:15new markets
05:17afirman
05:17the directives.
05:19Now
05:20there are many
05:21times
05:21of influencers
05:23who take the caviar
05:23in a different way.
05:25It is common
05:25for example
05:26with patatas
05:27frites.
05:28They are going to
05:29get closer
05:30much more.
05:31It is more accessible.
05:32It is in the cart
05:33of many restaurants
05:34and the antiguamente
05:35not.
05:38It is
05:39palpable
05:39even
05:40beyond
05:40the
05:41fish factory
05:42of Esturion.
05:50A
05:50orillas
05:51of the Mediterranean
05:52this restaurant
05:53familiar
05:53is specialized
05:54in fish and
05:55fresh fish.
05:58Every day
05:59at least 80 clients
06:00in winter
06:01and about 200
06:02during the
06:02high season
06:03in summer.
06:04In the last few years
06:05the culinary
06:06with caviar
06:07have won the protagonists
06:09in the cart.
06:11It is not as expensive
06:12as it was before.
06:13I think
06:13the cart has opened
06:14a bit more
06:15for producers
06:16and the producers
06:17and the producers.
06:27The caviar
06:27to have
06:29the salazón
06:29what it is
06:30is to raise the
06:31plate.
06:32It is the
06:34glutamate
06:34natural.
06:35Everything from the sea
06:37marina perfect.
06:38Everything
06:39can be accompanied
06:39perfectly.
06:52It is very easy
06:53for us
06:53because
06:54we work
06:55here
06:56only
06:57we work
06:57the product
06:58as
06:58as
06:59as
06:59as
06:59as
06:59as
06:59as
06:59as
06:59as
06:59as
06:59as
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07:21as
07:22as
07:22as
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07:24as
07:24as
07:24You don't have a caviar or a cucharón, it's something that you like,
07:28that you give your time, your time, your moment,
07:32also linked to the happiness of your friends,
07:36and the joy of your friends.
07:37You have many connotations of fun, of fun.
07:57You don't have a caviar or a cucharón.
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