Marshallberg Farm owns and operates two Russian sturgeon farms in North Carolina: Marshallberg Farm on the central coast, and LaPaz in the mountains, about 300 miles apart. The two farms are similar in size (each about a million gallons of culture water), both are indoor re-circulating aquaculture systems (RAS), and each has processing facilities for caviar and meat. Together, these facilities make up the largest producer of Russian Sturgeon (Acipenser gueidenstaedtii) meat and Osetra caviar in North America.
U.S. farmed sturgeon products are categorized as the “Best Choice” on the Monterey Bay Aquarium Seafood Watch guide. This certifies that there is little harm to other habitats or wildlife. Our sturgeon are raised from the eggs of domesticated broodstock; therefore, no wild fish are involved, and no raised fish escape into local waters.
U.S. farm-raised sturgeon is one of the best quality and most sustainably produced meat and caviar in the world.
Russian Sturgeon Fillets
Sturgeon is definitely the coolest looking fish we’ve offered so far this year, but we’re not all about looks here at Locals. It’s what’s on the inside that counts, and this fish is amazing. Steak-like and sustainable, this lean, boneless, firm flesh has a delicious flavor and is an excellent source of Omega 3s. It can be grilled, sautéed, baked, barbecued, poached or fried. It stands up to the boldest of preparations and is almost impossible to over-cook.
Smoked Russian Sturgeon – portion cut fillets
INGREDIENTS: Sturgeon, salt, brown sugar, spices, natural wood smoke
Bone-out, hickory smoked with brown sugar, brine, and spices. This yummy treat is best served at room temperature just like red wine (or paired with it!) allowing the natural oils and flavors to come to life.
Available by Special Order:
Ossetra Caviar – 30g tin (~1oz)