| Abstrakt: |
Tyutin chose a hybrid of the Amur sturgeon and the kaluga, the latter being prized in the caviar industry. The Mandarin's Michelin-starred sister restaurant, Amber, has a caviar menu, and Ekkebus serves a well-known dish of sea urchin in lobster gel, topped with a dome of 15 grams of hand-picked caviar. After six years of planning and problem solving, Alexey Tyutin donned sterilised gear and stepped into a chilly pond, plunging into the latest role of his varied career: fish milker. Most sturgeon farms kill the fish to harvest the eggs, but some use something akin to a caesarean section, cutting them open to remove the eggs and then sewing them back up. [Extracted from the article] |
