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The Siberian Sturgeon (Acipenser baerii, Brandt, 1869) Volume 2 - Farming pp 175–180Cite as

The Off-Flavors Management in the Production of Farmed Sturgeon

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Abstract

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.

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Notes

  1. 1.

    In this chapter, the expression of oocytes corresponds to the biological wording of ovarian follicles (editor’s note).

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Author information

Authors and Affiliations

  1. Executive Manager at the Fish Farm L’Esturgeonnière SAS, Balanos, route de Mios, 33470, Le Teich, France

    Emmanuel Bonpunt

Authors
  1. Emmanuel Bonpunt
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Correspondence to Emmanuel Bonpunt .

Editor information

Editors and Affiliations

  1. Audenge, France

    Patrick Williot

  2. La Teste de Buch, France

    Guy Nonnotte

  3. State Center for Sturgeon Gene Pool Conservation “Kubanbioresursi”, Kuban State University, Krasnodar, Russia

    Mikhail Chebanov

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Bonpunt, E. (2018). The Off-Flavors Management in the Production of Farmed Sturgeon. In: Williot, P., Nonnotte, G., Chebanov, M. (eds) The Siberian Sturgeon (Acipenser baerii, Brandt, 1869) Volume 2 - Farming. Springer, Cham. https://doi.org/10.1007/978-3-319-61676-6_11

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