I. The Problem with Wild Caviar

This section introduces the problem of overfishing and near extinction of wild sturgeon in the Caspian Sea, creating the need for sustainable alternatives to traditional caviar.

II. Discovering Rio Frio Caviar

The host travels to a sturgeon farm in Andalucia, Spain, highlighting its unique location and the pristine spring water that makes it ideal for raising sturgeon.

III. Sturgeon Farming: From Tiddlers to Giants

• The host tours the farm and observes sturgeon in various stages of development, learning about the lengthy growth process (8 years for sex determination, up to 20 years for caviar harvesting).
• The process of checking the sturgeon for caviar readiness using ultrasound is shown and compared to human pregnancy ultrasounds.

IV. Caviar Extraction: A Surgical Operation

• The host witnesses the careful extraction of caviar from a mature sturgeon, emphasizing the clinical and precise nature of the process.
• The abundance and value of the extracted caviar are highlighted, prompting security concerns.

V. Transforming Eggs into Delicacy

• The host participates in the step-by-step process of transforming freshly harvested eggs into caviar, including separating the eggs from the membrane, rinsing, and salting.
• The economic value of the processed caviar is emphasized.

VI. Showcasing Sustainable Caviar: Lobster and Potato Salad

• The host prepares a recipe featuring the farmed caviar, showcasing its quality and flavor.
• The recipe steps are detailed, focusing on the preparation of lobster, potatoes, truffle mayonnaise, and the final assembly of the dish.
• The host emphasizes the luxurious and exquisite nature of the final dish, fit for a "Last Supper."