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new balance 1600 A chef salutes caviar from a Sarasota farm Produced in eastern Sarasota County, the sturgeon roe has caught the attention of celebrity French chef Daniel Boulud, who gave the local product high marks during a sampling this month at the Palm Beach Food and Wine Fest. The recognition comes after a decade spent by Mote researchers studying ways to make aquaculture safer for the environment, while also selling the caviar to raise revenue for their scientific work. "It's good to know our caviar is not only sustainable, but up to par with the foodies out there," Mote spokeswoman Hayley Rutger said Friday. "There's an interest in our culture to be sustainable, and what we're doing really fits into that." As a way to prevent overfishing, Mote began raising Siberian sturgeon to test environmentally sustainable agriculture practices, producing its first caviar from the East Sarasota farm in 2006. Still recovering from a fire that wiped out the stock several years ago, Mote produced 3,306 pounds of caviar this year, the equivalent of 45 million eggs the most since it began the aquaculture program, Rutger said. It retails locally for about $55 an ounce. Mote deployed a freshwater filtration system at its farm that gives the water a five to sevenday shelf life. Most commercial sturgeon farms instead will have to flush their tanks every five to seven hours, so the Mote technology greatly reduces the amount of water needed for the operation. Mote also uses the waste from its sturgeon farm to fertilize plants in nearby ponds. Because the operation is inland, it eliminates any harmful runoff into area waterways, Rutger said. Mote Caviar was featured as part of the Browne Trading Co.'s product lineup at Palm Beach Food and Wine Fest from Dec. 78. The caviar was paired with Browne Trading's smoked salmon as a featured appetizer during the opening reception, where it was praised by Boulud and others. "They've opened their books so anybody else can piggyback on their technology," Chiles said. "It's sustainable. But it has to be profitable and sustainable, and they're getting there. Produced in eastern Sarasota County, the sturgeon roe has caught the attention of celebrity French chef Daniel Boulud, who gave the local product high marks during a sampling this month at the Palm Beach Food and Wine Fest. The recognition comes after a decade spent by Mote researchers studying ways to make aquaculture safer for the environment, while also selling the caviar to raise revenue for their scientific work. "It's good to know our caviar is not only sustainable, but up to par with the foodies out there," Mote spokeswoman Hayley Rutger said Friday. "There's an interest in our culture to be sustainable, and what we're doing really fits into that." As a way to prevent overfishing, Mote began raising Siberian sturgeon to test environmentally sustainable agriculture practices, producing its first caviar from the East Sarasota farm in 2006. Still recovering from a fire that wiped out the stock several years ago, Mote produced 3,306 pounds of caviar this year, the equivalent of 45 million eggs the most since it began the aquaculture program, Rutger said. It retails locally for about $55 an ounce. Mote deployed a freshwater filtration system at its farm that gives the water a five to sevenday shelf life. Most commercial sturgeon farms instead will have to flush their tanks every five to seven hours, so the Mote technology greatly reduces the amount of water needed for the operation. Mote also uses the waste from its sturgeon farm to fertilize plants in nearby ponds. Because the operation is inland, it eliminates any harmful runoff into area waterways, Rutger said. Mote Caviar was featured as part of the Browne Trading Co.'s product lineup at Palm Beach Food and Wine Fest from Dec. 78. The caviar was paired with Browne Trading's smoked salmon as a featured appetizer during the opening reception, where it was praised by Boulud and others. "They've opened their books so anybody else can piggyback on their technology," Chiles said. "It's sustainable. But it has to be profitable and sustainable, and they're getting there. We need more of that because we're all hungry for quality seafood, and there's a big market."