Inside the Giant
Christopher Dowell
Cornel Cheapa, the owner of Acadian Caviar in New Brunswick, Canada, processes a wild-caught Atlantic Sturgeon at his processing facility only 100 meters away from where the fish are brought in. Cornel and his wife handle the roe, all of the grey matter around the organs, and will clean and salt it for caviar. After the roe is taken, workers will process the rest of the fish for meat as well as the gas bladder, fins, tripe, and the skin if ordered.
Fresh from the boat
Christopher Dowell
Billy also meets a shrimp boat at the docks every Friday night to pick up fresh shrimp before the Saturday farmers market and to supply local restaurants with fresh shrimp. He will bring back all the shrimp to a small processing clean room at the greenhouse and sort all the shrimp until about 12pm to 1am before going to the farmers market around 6am the next day.
