KNOWN for its soft texture and fine taste, caviar or sturgeon roe is a delicacy coveted by the wealthy.
While the fish are naturally found in subarctic and temperate regions, there is a sturgeon farm in Malaysia.
Spanning over 3.3 acres, T'lur Tropical Caviar's farm is currently rearing over 16,000 Siberian, Amur, Kaluga and Beluga sturgeons in Tanjung Malim, Perak.
The Malaysian company recently held a live caviar harvesting demonstration at Taylor's University Lakeside Campus, in conjunction with the launch of Taylor's Culinary Institute (TCI) on March 11.
According to T'lur Marketing director Shaun Simon, eggs are harvested from killed sturgeons to produce high quality caviar.
"Pumping the eggs while the fish are still alive or inducing labour, runs the risk of disease or weakening the fish.
"After the eggs are harvested, the meat is sold for consumption. The Chinese call sturgeons the emperor's fish."
The business started when T'lur's Taiwanese director Chien Wei Ho came to Malaysia after several failed attempts back home due to the typhoons, said Shaun.
"He consulted with some of the best experts in Germany about farming sturgeons in a hot tropical country, but they told him that the fish wouldn't survive.
"Nevertheless, he thought if we slowly introduce the fish to the temperature, maybe it would work."
Defying the odds, the fish grew past their two year mark. Shaun said the director called the experts again to ask for advice on the eggs.
"While the sturgeons managed to grow, the experts told him that the fish will never amount to anything else."
Yet again, T'lur managed to prove the experts wrong. In fact, the sturgeons populate faster in Malaysia.
"What takes eight years anywhere else in the world takes us only four. Sturgeons hibernate during the cold season in other countries, but here in Malaysia, they're active all year round.
"We teach the fish to survive in our climate. At our farm, the water is not temperature-controlled so it stays at 26 degrees celsius."
This is unlike the natural habitat of sturgeons, which live in cooler waters between 10 to 16 degrees celsius, he said.
"What sturgeons really need are good living conditions. We provide them with really clean water, drawn straight from the mountains of Tanjung Malim."
During the demonstration, the T'lur team walked the students through the harvesting process.
"After the fish are euthanised, the blood will be removed completely. We will make an incision, and the eggs are taken out and cleaned. With gentle rubs, we will separate them from the fat, which can later be turned into omega oil.
"The eggs are washed in exactly the same process as washing rice. After the water runs clear, we will remove any blemishes," said Shaun.
Next, came the salting process, in which they follow the low-salt caviar guidelines. After salting and drying them, the eggs are packed into a 500g tin.
"We believe in fresh caviar. There's no point in being able to have caviar in your own backyard and not get it fresh. Within two days, we can already ship the caviar out to our clients which include fine dining restaurants like Bref by Darren Chin and Entier by Chef Masashi."
Each sturgeon species lay different sizes of eggs, he added.
"If you nurture them well, the fish will produce bigger and better eggs. With great care, we can enhance the quality and increase their value."
Shaun is committed to continue educating Malaysians about sturgeons and their prized eggs.
"Our tropical caviar practices are not applied anywhere else in the world. Even in Vietnam, they farm their sturgeons in the highlands.
"I'm interested in the advancement of caviar in Malaysia. We want to teach as many people as possible about caviar and increase Malaysians' appreciation of them," he said.
During the launch, TCI students and lecturers also crafted a luxurious dining experience with TCI director Chef Frederic Raymond Paul Cerchi, cheese specialist and Best Craftsman o
f France 2011 chef François Bourgon, and University of Toulouse lecturer Chef Pascal Bonnafous.
Taylor's University vice-chancellor Professor Michael Driscoll said the university is honoured to work with the culinary industry's best.
"The involvement of internationally renowned chefs such as Chef Francois and Chef Pascal, is a testament to Taylor's lifelong commitment in going above and beyond to bring world-class education to our students. We've also reached a turning point where we want to replicate this in other parts of the country and regionally."
Eyeing Indonesia and China as the immediate markets, they plan to franchise the brand locally and in Asia in the next three years, added Driscoll.
"We hope to set ourselves apart from other culinary training centres by not just focusing on French cuisine. We hope to introduce a world cuisines component, comprising Japanese, Korean, Indian, and of course the local Malaysian cuisine which has a very rich heritage. This is in line with our goal of providing an all-inclusive learning experience."
TCI alumna and Young Chef Olympiad 2020 gold medallist Chen Khai Loong was present to prepare the feast.
"Working and learning alongside global chefs have not only allowed me to learn unique cooking techniques, but have also given me a different perspective on food presentation, flavour combinations and ingredients. The opportunity to work with these legends has been my key motivator in global competitions," said Chen.
Taylor's culinary programmes have come a long way, said Chef Frederic.
"We are proud of how our students have made their mark globally. Our networks have enabled them to intern at Michelin Star restaurants in Europe since 2010."
Currently, TCI offers the diploma in hotel management, diploma in culinary arts, and advanced diploma in patisserie and gastronomic cuisine.
The institute is set to provide masterclasses, team building activities and public event management services.
