Atlantic Caviar & Sturgeon Company is a sustainable sturgeon farm located in Happy Valley, North Carolina. Our first batch of fingerlings arrived in 2006, and we began harvesting caviar and sturgeon meat in the second quarter of 2012. We plan to open an on-site hatchery in early 2013.
We are the only facility in North America producing farmed Russian sturgeon and Osetra caviar. We also produce caviar from Siberian sturgeon and Atlantic sturgeon.
Four partners launched the venture after one of the partners, an international cargo pilot, became aware of the depletion of wild sturgeon in the Caspian Sea.
One of the founders died of cancer in 2008. He bequeathed his portion of ownership of the LaPaz Group, the parent company of Atlantic Caviar & Sturgeon, to NC State University and provided funding to complete the facility and operate the company until it is self-sustaining. Two North Carolina Cooperative Extension specialists, Dr. Jeff Hinshaw, professor of Biology, and Dr. Tom Losordo, professor of Biological and Agricultural Engineering, have been instrumental in refining the process.