Page 11 - TYC Magazine - Winter 2024

The YORI<. Club Magazine Winter 2024 Edition

Producer Profile: Acadian Caviar

Dr. Corne! Ceapa (left) is forging a ne1v path in caviar in Ne111
Brurwvick. Photographed JJJith son, Michael and 111ife Do1ina.

On the banks of New Brunswick's Saint John River, a revolution in the caviar industry is stirring under the watchful
eye of Dr. Corne} Ceapa.
TI1e Romanian-Canadian founder of Acadian Sturgeon and Caviar is applying his science-first background to forge a
bold new path in the way caviar is created and engaged with.
"Our process is very different than any other company in the world, because I am a scientist with a PhD in sturgeon
ecology and truly believe we need to change the approach of how we do aquaculture," explained Dr. Ceapa. "We need
to design humane systems that replicate their natural conditions (and) grow them in regions where they are native."
TI1e good fish doctor practices wh at he preaches, utilizing N ew Brunswick's unique geography and species to create
an exceptional product.
''We have a lot of pristine coasthne - the Bay of Fundy, Bay de Chaleur - with clean waters and a temperate climate
that lengthen the production cycle," continued Dr. Ceapa, who arrived in New Brunswick for a 2003 research fellowship
and never left. "We have two native species of sturgeon that are sustainable in the wild, have a complexity of flavours
and are made traditionally but without any preserves like borax which are used in most countries around the world."
For YORK Club E xecutive Chef Markus Bestig, choosing Acadian was an intentional decision.
'1t's as local as it gets for us, as a Canadian and east coast caviar, and we will be showcasing Acadian on our Valentine's
D ay Dinner menu," said Bestig. "They utilize the fish head to toe, using a very sustainable process and offer diverse
caviars."
TI1m1gh there are m any differing viewpoints on the ideal way to enjoy caviar, Dr. Ceapa prescribes a variety of classic
com binations - and a more avant-garde one.
"Plain, on the top of my fist, is the way I start a tasting, but I love it on eggs, a good wagyu steak, tartare or with raw
oysters," outlined D r. Ceapa. " Even in a dessert witl1 white chocolate panna cotta or a vanilla ice cream !"

9